The taste of summer evenings: cooking with fire on the Costa Blanca

I’ll admit it straight away: I’ve been quiet for a while. Summer did something to me. It all got a bit too hot — literally, but also figuratively. No new restaurants, no discoveries, no recipes. Just long evenings on the terrace, watching the sun slowly dip behind the mountains. And somehow, it’s always the fire that gets me going again. Because on the Costa Blanca, summer doesn’t just mean beaches and siestas — it also means cooking outside, often late into the night. I actually wrote about it earlier this year.

Plancha: the flavour of speed

In Spain, a plancha isn’t some trendy kitchen gadget — it’s simply part of cooking. A thick, searing-hot griddle where fish, meat and vegetables are sealed in seconds. Juicy prawns, thin courgette slices with those signature grill marks, or a perfectly cooked piece of entrecôte straight from the plate. The secret? Don’t overcrowd it — and more importantly: watch, listen, and smell. The plancha will tell you when it’s ready.

Brasas: slow, warm, and full of flavour

There’s something almost meditative about cooking over brasas — glowing charcoal or wood fire. It’s not about speed, but patience. A whole fish, gently cooked as the fire slowly does its work. Lamb chops that stay tender inside and develop that smoky flavour no spice jar can match. Often, the fire is lit early — simply because it’s nice to gather around as the evening sets in.

A la sal: cooked in salt

One of the most stunning Spanish outdoor cooking techniques is a la sal: encasing fish or meat in a thick layer of coarse sea salt. Over the fire, it forms a solid crust that cracks open when cut — like a treasure chest filled with aroma and juiciness. Sea bream or bass are perfect for it. It’s a feast for the eyes, yet surprisingly easy to prepare.

The evening as the main ingredient

Outdoor cooking on the Costa Blanca is about more than just preparing a meal. It’s the scent of rosemary drifting through the air, the crackle of the coals, the village lights twinkling in the distance. It’s family and friends gathering late, conversations stretching long past midnight, and the sense that the evening itself is the main ingredient.

Coming back after a break might feel a little awkward. But the smell of smouldering wood and that first bite of something fresh off the fire brings it all rushing back. These are the evenings when food is more than just nourishment — it’s a memory in the making.