These are our famous sweet early onions called Calçots that we eat dipped in salsa romesco after they are cooked on the grill in special outdoor grills. If the weekend is sunny and you have a piece of land where you can set a grill, then get some wine, cava or sangria; prepare a good romesco sauce and spend the day in nature harmony... if you go too far with the sangria... careful with the harmony you will feel inside, yes, that warm feeling where your friends are your best friends and your enemies become your friends... sangria might be dangerous for your mental health ;D.
If you don't have a space under the pines nor any friend with a country house, don't worry at all, there's other ways to enjoy your calçots!
For the dip, since I didn't have the ingredients in my pantry, instead of a romesco sauce I prepared allioli ( not so bad). However, if you have the chance, prepare the romesco... it's worth it!
Ingredients for 4 to 6 servings: A good bunch of calçots. Olive oil 4º. For the tempura: 300 grs of tempura flour, 1/2 liter of cold sparkling water, some salt and two egg yolks.
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