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Els calçots are eaten at a certain time of year -late winter and early spring-and are barbecues the Catalan way. Els calçots are elongated spring onions with a very mild flavor that are served with Romesco sauce. This sauce is very characteristic and its base is made of almonds and ground hazelnuts, tomato baked in embers, salt, cooked and raw garlic, oil, a little vinegar and if you will some chilli.