Calçots are much more than a seasonal product: they represent culture, territory and a way of sharing. With this idea in mind, at Bouquet d’Alella we present a recipe that reinterprets the traditional calçotada as an appetizer, preserving its essence while giving it a more contemporary and gastronomic approach.
Created by Chef Annette Schroeder, this proposal combines traditional flavours with simple techniques to bring a small wine and seasonal culinary experience into your home.
This romesco cream with strips of calçots and smoked cod is a direct tribute to the calçotada. The romesco provides depth and character, the calçots retain their natural sweetness and texture, and the smoked cod adds a salty and aromatic contrast that balances the dish.
The result is a dish designed for sharing, ideal as a starter or appetizer, maintaining the essence of tradition in a lighter and more refined format.
This appetizer is paired with Garnacha Blanca Brisada Bouquet d’Alella 2024, a wine made with skin maceration and natural fermentations that provide structure and complexity.
It is an expressive Mediterranean wine, with notes of ripe fruit, aromatic herbs and subtle toasted hints. Its texture and acidity make it an excellent match for dishes with intensity and contrast like this one.
The challenge of this dish lies in combining intense flavours: smokiness, romesco, the sweetness of calçots and the caramelised touch of nuts.
The wine brings balance:
Its acidity cleanses the richness of the romesco sauce
Its structure supports the texture of the calçots
Fruity and spicy notes enhance the aromatic profile
Its slightly saline and umami character complements the smoked cod
The result is a harmonious pairing where wine and dish enhance each other without overpowering.
This recipe is also a way of highlighting seasonal produce and cuisine rooted in the territory. Calçots, key to winter and early spring, are transformed here into a different proposal while remaining true to their identity.
It is a recipe designed to be enjoyed without complications, easy to recreate at home and aimed at bringing the gastronomy and wines of Alella closer to new ways of experiencing them.
Chef Annette Schroeder
