Celebrate Spring Like a Catalan With Calçots

Ryan Pollnow admits he had no idea what he was getting into while training at Spain’s Mugaritz as a 21-year-old chef, but he did know his first calçotada feast would change him forever. “I had this amazing experience of eating onions charred over grape clippings, then wrapped in newspaper and served with a sauce similar to romesco,” recalls Pollnow. The green onions were Catalan calçots, and the Basque...