Calcots, basically a cross between a leek and a spring onion, the taste is sweet and they melt in your mouth. There is no need to clean them, as they are cooked directly on the grill , and in order to eat them you then peel the outer layer and dip them in an incredibly delicious sauce called romesco, dip your head back and lower them in! Very messy and a bib may be required..too good. The season is between November and March and if you get the chance to go to a calcotada..go..its a calcots festival, usually you pay for a ticket, eat calcots to your hearts content, and drink local wines..theres no better way to spend a Sunday.