Spanish barbecue, often called “comida a la brasa” (cooked over hot coals) or “barbacoa” (though that term in Spain often refers to a specific slow-cooking method, not the American-style grill party), is less about heavy smoke or sweet sauces and more about . It emphasizes high-quality ingredients, minimal seasoning, and the natural flavors of meat, fish, and vegetables, enhanced by olive oil, salt, and sometimes a rustic sauce ( salsa brava , ali-oli , or mojo ).
True Calcots are a specific type of green onion from Catalonia. If you cannot find them, use large spring onions or leeks (trimmed small). spanish bbq recipes
Spain is famous for its beef, specifically Rubia Gallega. This recipe respects the meat. Spanish barbecue, often called “comida a la brasa”
Toss whole prawns in olive oil and a heavy coating of coarse sea salt. If you cannot find them, use large spring