🔥 BBQ World Tour: Spain – Fire, Meat & Mediterranean Flavors 🇪🇸

Spain stands for intense flavors, open fires and a centuries-old barbecue culture . Whether on the Basque coast, in Andalusia or in Catalonia - BBQ is a passion here! Particularly important: **high-quality meat, olive oil, garlic and Mediterranean herbs**. Today we travel through Spanish BBQ culture and show you three authentic barbecue recipes! 🔥

🔥 Spanish BBQ – Rustic, fiery & full of flavor

There are many barbecue traditions in Spain, but they all have one thing in common: the open fire . Whether over oak wood, charcoal or a plancha - **the fire gives the unique taste!**

• ✅ **Txuleta – The Basque Steak** – A gigantic beef steak, minimally seasoned, maximally aromatic.
• ✅ **Costillas Ibéricas – Iberian pork ribs** – Tender, spicy and caramelized with honey & paprika.
• ✅ **Gambas a la Plancha – Grilled Prawns** – Perfect with sea salt, olive oil & lemon.

🔥 3 original recipes for Spanish BBQ

1. Txuleta – The Basque Steak

Ingredients for 2 people:

• 1 Txuleta steak (Chuletón, approx. 1 kg) - alternatively bone-in ribeye
• 1 tablespoon coarse sea salt
• 1 tablespoon olive oil
• 1 teaspoon freshly ground black pepper
• charcoal or oak wood for intense roasted aromas

Preparation:

1. Heat the grill to maximum heat – ideally 350–400°C over charcoal or oak wood.
2. Do not salt the steak beforehand – do this only after grilling.
3. Sear the steak directly over the embers **for 3-4 minutes per side** until a strong crust forms.
4. Then place in the indirect area and allow to reach a core temperature of **55°C**.
5. Before serving, sprinkle with sea salt and drizzle with olive oil – your authentic Basque Txuleta is ready!

2. Costillas Ibéricas – Iberian pork ribs with peppers & honey

Ingredients for 4 people:

• 1 kg Iberian pork ribs
• 2 tablespoons olive oil
• 2 teaspoons smoked paprika powder (Pimentón de la Vera)
• 1 teaspoon coarse sea salt
• 2 garlic cloves, finely chopped
• 2 tablespoons honey
• 1 tablespoon lemon juice
• 1 teaspoon chopped rosemary

Preparation:

1. Rub the ribs with olive oil, paprika powder, salt, garlic and rosemary.
2. Prepare the grill for **120–140°C indirect heat**.
3. Grill ribs bone side down for **slowly** for 3 hours.
4. Mix the honey and lemon juice and brush the ribs with it repeatedly during the last hour.
5. The ribs are ready when the meat falls easily off the bone – perfectly caramelized and aromatic!

3. Gambas a la Plancha – Grilled prawns with sea salt & lemon

Ingredients for 4 people:

• 500 g large shrimp (preferably with head & shell)
• 2 tablespoons coarse sea salt
• 2 tablespoons olive oil
• 1 garlic clove, finely chopped
• 1 teaspoon lemon zest
• 1 tablespoon chopped parsley

Preparation:

1. Preheat the grill or a plancha to **very high heat** (at least 250°C).
2. Mix the shrimp with olive oil, garlic and lemon zest.
3. Place on the hot plate and **sear for about 1 minute per side** until nicely browned.
4. Sprinkle with coarse sea salt and garnish with parsley – ¡Buen provecho!

🔥 Conclusion: BBQ the Spanish way

• ✅ Fire & Flame: Grilling over charcoal or oak wood for a distinctive taste.
• ✅ Few but strong spices: olive oil, sea salt & Pimentón de la Vera.
• ✅ Pure flavors: Less marinades, more focus on quality & roasted flavors.

🔥 Fancy a real Spanish BBQ? Then get to the grill! 🔥