Outdoor cooking in Spain: recipes and tips for an unforgettable open-air feast

In the article Outdoor cooking made easy: bring your kitchen outside, Lucas from Casa Y Vida already explained how to set up your outdoor kitchen smartly for Spanish living. But that leaves the big question: what do you actually cook in it?
In this piece, we pick up the baton from a culinary point of view. No basic burgers or pre-marinated supermarket skewers, but real Mediterranean inspiration—from creative tapas to paella cooked over open flames. Plus smart and surprising tips for a relaxed evening of outdoor cooking in Spain, as vibrant as the sun on your terrace.

Tapas from the grill – small plates, big flavour

Tapas are perfect for outdoor cooking: easy to prepare, quick to serve, and made for sharing. But of course—with a twist.

Gambas al romesco – Instead of the classic gambas al ajillo, try grilling large prawns on the plancha and serving them with a romesco sauce made from roasted peppers, almonds, garlic and sherry vinegar. It adds depth and texture to the dish.

Chorizo with orange-honey glaze – Lightly crisp slices of chorizo on the grill, brushing them as they cook with a glaze of honey, orange zest and a pinch of smoked paprika. Serve on a slice of toasted bread.

Espárragos a la brasa – Thick green asparagus grilled with coarse sea salt, lemon oil and shaved manchego. Simple, yet spot on.

Mediterranean grill dishes – from sardines to secreto

A Spanish barbecue is about more than just meat and sauce. These are the flavour bombs that truly make the difference:

Espetos de sardinas – Whole sardines rubbed with coarse sea salt and grilled on wooden skewers over an open flame. Serve with lemon wedges and a chilled glass of verdejo. A true classic of the Andalusian coast.

Secreto Ibérico – A beautifully marbled cut of pork that melts in your mouth. Grill it briefly over high heat and serve with roasted piquillo peppers and chimichurri. No sauce needed—just love.

Grilled artichokes with mint and lemon butter – Halve fresh artichokes, blanch them briefly, then grill with a drizzle of olive oil. Serve with a lemon, garlic and mint butter sauce. A perfect vegetarian dish with flair.

Paella on the barbecue – yes, it really works

Forget the idea that paella only belongs in the kitchen. With a wide, shallow pan (paellera) and even heat, your barbecue instantly becomes the perfect paella stage.

Use wood or charcoal for a subtle smoky flavour, and go for a classic paella valenciana—or a summery version with just seafood and a hint of lemon zest. The key is the socarrat: the crispy bottom layer. So whatever you do, leave the pan alone towards the end of cooking.

Clever tips to transform your barbecue

No obvious stuff—just practical secrets to elevate your outdoor cooking experience:

1. Season your coals. Toss a few sprigs of rosemary or bay straight onto the coals for a subtle aromatic smoke. Dried orange peel works wonders too.
2. Use cast iron pans for your side dishes. Think grilled padrón peppers, warm olives with garlic, or mushrooms in sherry. They all work beautifully in a cast iron pan on the grill.
3. Make your own aioli. Just one clove of garlic, an egg yolk, a pinch of salt and a drizzle of good olive oil—that’s all you need. Big flavour, minimal effort. Perfect with grilled bread or fish.
4. Chill with style. Use a zinc tub filled with ice cubes and fresh herbs like mint and basil to keep bottles of wine or soft drinks cool – and it looks fantastic too.
5. Ditch the plastic clutter. Serve tapas on slate boards or olive wood platters. Presentation matters—and it effortlessly lifts the whole vibe to restaurant level.

Outdoor cooking in Spain: a celebration of togetherness

Whether you’re hosting an intimate dinner or a table full of friends—outdoor cooking in Spain is all about togetherness. As the sun sets, the wine flows, and the scent of grilled lemon leaves fills the air, something truly magical happens.

Buen provecho – and don’t forget the socarrat.