Summer is the perfect time for barbequing. Whether at home in the yard, at a restaurant, or even on a volcanic mountain, it’s the perfect excuse to enjoy delicious food in the company of friends and family.
Grilling is a common method of cooking in Spain and Portugal. Called ‘parrillas’ or ‘asadores’ in Spanish and ‘churrasqueira’ in Portuguese, these restaurants specialize in grilled foods and can be found all over the Iberian Peninsula. The ingredients are high in quality and usually sourced locally, resulting in a flavorful and juicy meal. Simplicity is key in this regional cuisine, so you won’t find heavy sauces or seasonings like in the U.S.
In Spain, meat is typically the star of the show at these establishments, where they serve pork ribs and tenderloin, as well as beef sirloin, ribeye and flank. The char-grilled cuts are simply finished with flakes of sea salt. Side dishes include fried potatoes and a simple salad of lettuce, tomato and onion. It’s also common to serve some herby chimichurri sauce on the side. At a casual Spanish barbeque, the most popular items are pork ribs, beef fillets and chorizo criollo. This sausage is milder in flavor and doesn’t contain any paprika, compared to the traditional, deep red colored chorizo found around Spain.
Since seafood is prominent along the coast, many parrillas also offer grilled fish like sea bream, sea bass, or octopus. Some places also serve grilled vegetables such as peppers, onions, tomatoes and zucchini. To wash it all down, people typically drink a crisp, light beer, white wine, or the classic tinto de verano (red wine mixed with lemon soda).
Grilled fish is beloved by all Portuguese, but sardines reign supreme. It’s especially common to eat this tender and healthy fish at the festivity of Saint John on June 23rd. On this night across the country, large grills are set up on the streets and everyone enjoys the salty, charred sardines atop a slice of bread. Other types of grilled fish are also available in the country’s many fishing villages. The quintessential cod, mackerel, or sea bass is usually served with roasted potatoes and a simple salad, all drizzled with olive oil.
If you’re a meat lover, there are other delicious options too. Piri Piri chicken is a juicy, bold-tasting charcoal-grilled chicken that’s tough to resist in Portugal! Marinated in the local Piri Piri sauce with chili peppers and other spices, the final result is the perfect balance of sweet and salty with flavors of onion or garlic. Porco Preto is a melt-in-your-mouth meat from the Iberian black pig. It’s crispy on the outside and juicy on the inside. Churrasco is the general term for grilled meats (beef, pork or chicken), so keep this in mind if you’re looking for this type of cuisine on your next trip to Portugal!
The Valesa team is here to guide you in choosing the best restaurants across Spain and Portugal.
