£2.6566.3p per 100g
FLAVOUR IS A FRONTIER
Natoora Catalan Grilling Calçot Onions
- Calçots are the sweet, tender new shoots of fully developed white onions, which are replanted as temperatures begin to drop with their stalks buried deep in soil.
The term Calçot refers to a Catalan agricultural term - calçar - which means to cover the stalk of a plant with soil. This practice - similar to Fenland celery - means that a longer portion of the stem remains tender and distinctly sweet in flavour.
We’re sourcing Calçots direct from their native growing region, where the Mediterranean maritime climate and alluvial soil provide the ideal growing conditions for this unique onion.
Take it further
Thinly sliced, pickle quickly in red wine vinegar and toss with seasonal leaves.
Grill whole, drizzled with olive oil and lemon zest.
Natoora's radical approach to seasonal sourcing is shaping the future of food
- We don't work with industrial agriculture or large wholesalers
- We work closely with growers who are preserving vital flavours through meaningful small farming
- We back these growers to build a better future for food, rooted in small scale, sustainable agriculture that gives back to our planet.
Country of Origin
Suitable for vegetarians
Product life guaranteed for 2 days excluding delivery day.
Ratings and reviews
Customer reviews (13)
Baked in the oven, so simple and special
Never heard of these but they were half price. They just look like big spring onions how nice could they be? Baked them in them oven with some olive oil and salt. Delicious!
Bought on a flash sale and roasted them for 30 mins drizzled with a bit of olive oil. Sweet and delicious
These a magnificent simply char grilled and drizzled with a little sea salt, olive oil and balsamic glaze
Seared, slightly charred alongside a steak, these lovely onions were very good indeed. Thanks Natoora and Ocado for stocking them every year.
a taste of catalonia
I have a very good friend from the specific part of Catalonia in Spain where these are from. I'd always wanted to visit or make them myself ever since I saw an Anthony Bourdain program on Catalonia years ago. Finally managed to get organized this weekend and was great. These are excellent. Grilled over charcoal until burnt on the outside and then wrapped in foil and newspaper so the steam cooks them. Then you strip off the outside and dip them in romesco.