When you think about traditional Spanish cooking, I bet you never think of grilling. Yet, cooking on a parilla, a grate or grill; a la brasa, over hot coals, or on a plancha, a metal hot plate set over coals, are all traditional cooking methods in Spain.
Grilling season is finally here and there’s nothing I love more than being able to cook outside. Nothing compares to the smell of carne asada cooking on a hot summer day and enjoying a delicious meal with your family. There are so many tasty foods that can be cooked on the grill: meat, fish, vegetables,…
A parrillada, as it is known in Spain, is a barbecue and is sometimes referred to as a barbacoa. The word parrillada is used in most Spanish-speaking countries; however, you will also hear parrilla and asado. A parrillada in Spain is similar to those prepared in Argentina and the rest of Latin America, with one big exception – In Spain, it’s not just about the meat. Fish, shellfish, and vegetables are popular on the braza, and are grilled just as often at parrilladas in Spain.
What is better then sardines on parilla?
On the Mediterranean coast, fishermen haul their boats in at dawn, full with fresh sardines. For breakfast, they make a fast fire on the sand, skewer the sardines on sticks, stick them in the sand before the fire. Simple and delicious.
