Calçotada

The "Calçotada" (approximately pronounced "kalsotada"), is a Catalan gastronomical celebration held first months of the year, where barbecued calçots are eaten. The "calçots" are a variety of spring onions, with small bulb.

The "calçots" are tightly packed in a single layer on an outdoor barbecue with roaring flames. Once charred, they are removed and wrapped in newspapers where they steam and become tender. After a short period they are removed from the paper and served on a terra cotta tile to keep them warm.
Now...
Your hands are the only utensils required. First, grab a bib (yes, a bib!) and put it on. Take a calçot and gently slide the outer layer of charred skin off (from leaves to bulb). Dredge the white part of the calçot in the accompanying salvitxada sauce (a delicious mix of tomatoes, peppers, garlic, almonds/hazelnuts, vinegar, and oil). Tilt your head back and drop the calçot into your mouth. Bite off the tender shoot, discard the top, and repeat… again and again and again!
Along with the multitude of calçots consumed during the calçotada are other grilled epicurean delights including lamb, botifarra (a Catalan pork sausage), artichokes, and bread. Red wine and Cava.

Enjoy your meal.