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Spanish cooking on the kamado

Spanish cooking has worked with embers and wood-fired ovens for centuries, and the kamado fits that tradition without forcing it. Alicante rice dishes, salt-baked fish, Galician rib-eye, suckling pig, calçots, escalivada and classic desserts.

40 recipes

Spanish cooking on the kamado

Porción de tarta de queso vasca quemada, superficie tostada y centro cremosoMediumIndirect

Burnt Basque cheesecake on the kamado, creamy inside

La Viña on the kamado: a near-burnt mahogany top and a wobbly, creamy centre. Indirect at 210°C, the Basque cheesecake that beats the home-oven version.

50 min10 servings210 °C

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Sardinas frescas con sal gruesa y la piel chamuscada, recién asadas al calor de las brasas de un kamado, servidas con gajos de limón y pan rústico.MediumDirect

Skewered Sardines al Espeto on the Kamado

The icon of the Mediterranean summer at home: fresh sardines with coarse salt, roasted by the side heat of the kamado's embers without touching the grate. Charred skin, juicy flesh, bread and lemon.

12 min4 servings250 °C

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Arroz alicantino cocinándose en paellera sobre el fuegoMediumIndirect

Alicante-style baked rice on the kamado in a clay cazuela

Traditional Alicante baked rice —chickpeas, pork rib, blood sausage, potato and tomato, with a whole garlic head in the centre— baked in a clay cazuela at 220°C indirect.

50 min6 servings220 °C

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Chuletón a la parrilla recién salido del kamado, costra ennegrecida y carne rosadaMediumDirect

Galician ribeye on the kamado, direct sear

A one-kilo Galician ribeye, Maldon salt, embers at 350°C and not a thing more. The shortest recipe of the year and the hardest to mess up if you respect the timings.

12 min4 servings350 °C

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Pan de cristal recién horneado con corteza fina y dorada y miga muy alveolada, sobre piedra junto a un kamadoAdvancedIndirect

Kamado Pan de Cristal (Glass Bread)

Catalan pan de cristal pushes hydration to the edge: an almost pourable dough that, baked on a stone with steam inside the kamado, turns into a glossy, wide-open crumb beneath a crust so thin it shatters like glass.

25 min6 servings250 °C

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Dátiles Medjool envueltos en bacon caramelizado y glaseados con Pedro Ximénez, recién hechos sobre la parrilla de un kamado.EasyDirect

Bacon-Wrapped Dates on the Grill

The sweet-and-savory bite that vanishes first: Medjool dates stuffed with blue cheese, hugged in crisp bacon and lacquered with Pedro Ximénez, caramelized over the kamado's direct fire.

14 min6 servings210 °C

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Dorada entera a la brasa con un limón asado y granos de pimienta sobre una tabla de madera oscuraMediumDirect

Butterflied sea bream on the kamado, with garlic, chilli and lemon refrito

Sea bream butterflied open over direct coals, skin down first, finished with a hot garlic, chilli and lemon refrito. Mediterranean fish off Torrevieja, ready in 18 minutes. Serves 2.

18 min2 servings220 °C

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Coca dorada recién horneada con tomates cherry y hierbas frescas sobre papel kraft y romeroMediumIndirect

Valencian coca de recapte on the kamado, escalivada and sardine

A thin oil-dough savoury coca topped with red-pepper and aubergine escalivada and salted sardine strips. Indirect at 250°C on stone, crisp base. No cheese, the Levante way. Serves 6.

25 min6 servings250 °C

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Tarta de Santiago de almendra espolvoreada con azúcar glasMediumIndirect

Tarta de Santiago on the kamado, deeply almond and flourless

Ground almond, egg, sugar and the Cross of Saint James in icing sugar. Flourless, coeliac-friendly. Indirect at 175°C in a dutch oven: dense, moist crumb, never dry.

35 min8 servings175 °C

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Arroz a banda con marisco en paelleraMediumDirect

Arroz a banda on the kamado, fisherman's socarrat

Alicante-style arroz a banda in a paella pan over the kamado grate: a rockfish fumet, a long sofrito and a textbook final socarrat.

35 min6 servings240 °C

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Sepia a la plancha con marcas de parrilla, limón y brotesEasyDirect

Griddled cuttlefish on the kamado with black garlic alioli

Fresh cuttlefish butterflied open, seared on a 260°C cast-iron griddle until golden, finished with garlic, parsley and a dark black-garlic alioli. Eight minutes of cooking, zero mystery.

8 min4 servings260 °C

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Gambones rojos enteros asándose sobre la parrilla, con brillo de aceite y tonos rojos intensosEasyDirect

Red prawns over live fire on the kamado in 6 minutes

Red prawns over a screaming cast-iron plancha with sliced garlic, dried chilli and a generous pour of olive oil: 6 minutes of cooking, crisp shell and juicy flesh. The starter that opens any summer lunch on the terrace.

6 min4 servings280 °C

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Lubina entera asada con tomillo, recién hecha al kamadoEasyIndirect

Salt-baked sea bass on the kamado, juicy inside

A whole 1.2-1.5 kg sea bass under a coarse-salt crust, indirect heat at 200°C and around 35 minutes. The salt seals the moisture in and the fish comes out juicy, not salty, with a clean taste of the sea.

35 min4 servings200 °C

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Carrilleras guisadas en salsa de vino tinto servidas en una cazuela de hierro fundidoMediumIndirect

Beef Cheeks in Red Wine, Braised in a Dutch Oven on the Kamado

Three hours of red wine, cast iron and a thread of olive-wood smoke your kitchen oven simply cannot make. The braise that justifies lighting the kamado in midwinter.

180 min6 servings150 °C

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Calçots ennegrecidos por fuera sobre la brasa viva de la parrillaEasyDirect

Grilled Calçots on the Kamado with Romesco Sauce

A whole calçotada fits in a kamado: live flame to char the outer layer until it is completely black, then a rest wrapped in paper where steam finishes the job. Dipped in romesco of ñora, hazelnut and almond.

20 min4 servings280 °C

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Codornices doradas con glaseado de miel en brocheta, presentadas sobre un plato oscuro, estilo editorial.MediumDirect

Honey-Rosemary Glazed Grilled Quail

Quail spatchcocked and seared over direct heat in the kamado, lacquered with honey, soy and rosemary: crisp skin, juicy meat and a taste of small game ready in minutes.

15 min4 servings250 °C

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Pimientos de Padrón brillantes de aceite y con la piel ampollada, recién salteados en una sartén de hierro sobre un kamado, espolvoreados con sal en escamas.EasyDirect

Blistered Padrón Peppers on the Kamado

Summer's quickest starter: Padrón peppers tossed over fierce heat in a cast-iron skillet on the kamado, finished with good olive oil and flaky salt. Eight minutes, and some are hot, some are not.

8 min4 servings260 °C

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Escalivada de pimientos rojos y berenjenas asados al kamado, pelados y brillantes de aceite de oliva, con hierbas frescas por encima.EasyDirect

Kamado escalivada with smoked peppers and aubergine

Red pepper, aubergine and onion roasted whole over live coals until the skin chars black, then peeled and dressed with nothing but extra-virgin olive oil and flaky salt.

45 min4 servings230 °C

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Solomillo de cerdo fileteado, listo para emplatarMediumDirect

Iberian pork tenderloin grilled with Pedro Ximénez glaze

Free-range Iberian pork tenderloin, embers at 280°C, two minutes per side and a Pedro Ximénez Montilla-Moriles reduction that turns into a knockout glaze at slicing time.

8 min4 servings280 °C

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Castañas asándose sobre las brasas, removiéndose con la piel ya abierta por el calorEasyDirect

Chestnuts and Sweet Potato Roasted in the Kamado Embers

When the kamado has done its work and only spent embers and hot ash are left, a second cook begins: cross-scored chestnuts and whole sweet potatoes buried in the ash. The autumn snack that runs on heat you already paid for.

45 min6 servings180 °C

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Níscalos salteados en una sartén de hierro fundido colocada sobre la parrillaEasyDirect

Saffron Milk Caps on a Steel Griddle with Garlic and Parsley

Saffron milk caps hit dry steel at 250 °C: first they give up their water, then they brown. Garlic and parsley go in at the very end, in the last minute. The shortest autumn recipe here, and the easiest to ruin.

10 min4 servings250 °C

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Champiñones Portobello rellenos al ajillo y gratinados con queso fundido y perejil, recién hechos.EasyIndirect

Garlic-stuffed portobello mushrooms grilled in the kamado

Portobello caps filled with a paste of garlic, parsley, breadcrumbs and good olive oil, gratinated over indirect heat until juicy inside and golden on top. A vegetarian starter loaded with umami.

22 min4 servings190 °C

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Espárragos trigueros marcados a la brasa sobre la rejilla de un kamado, con ralladura de limón y escamas de sal, algunos envueltos en jamón serrano.EasyDirect

Charred Wild Green Asparagus on the Kamado

Wild green asparagus seared over direct fire, tender with a crisp bite, optionally wrapped in jamón serrano and finished with extra-virgin olive oil, lemon zest and flaky salt. The easiest spring starter.

8 min4 servings240 °C

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Bizcocho casero esponjoso tipo coca de llanda valencianaEasyIndirect

Valencian coca de llanda on the kamado, the fluffy classic

The Valencian afternoon sponge, baked in a tray on the kamado at 180°C indirect: tall, moist, with its cracked sugar-and-cinnamon crust. Cinnamon, lemon and a hint of anise.

40 min12 servings180 °C

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Pierna de cordero asada con corteza dorada y romeroMediumSmoked

Levante-style smoked leg of lamb

A boneless leg of lamb, marinated in rosemary, lemon and Costa Blanca olive oil, smoked over local almond wood. The kamado paying tribute to the Alicante countryside.

240 min6 servings130 °C

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Pulpo a la gallega al kamadoMediumIndirect

Galician-style octopus on the kamado

The classic Galician "á feira" octopus with a twist: after the traditional boil, the tentacles hit the hot kamado and pick up charcoal aroma.

60 min4 servings200 °C

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Braised oxtail in a dark sauce with potato, served in a white bowlMediumIndirect

Cordoba-Style Oxtail Braised in Red Wine in a Dutch Oven on the Kamado

Cordoba-style rabo de toro is the great winter stew of Andalusia. An oval Dutch oven inside the kamado cooks it slowly, at about 150 °C, until the meat slips off the bone by itself.

270 min4 servings150 °C

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Pescado entero asado, de piel tostada, sobre una cama de rodajas de patata asadas en una fuente ovalada de cobre con asas doradas, con tomates cherry, aceitunas negras, hojas de albahaca y un gajo de limónMediumIndirect

Christmas Eve Baked Besugo (Red Seabream) with Panadera Potatoes in the Kamado

Two portion-sized besugo (red seabream) bake on panadera potatoes in a cast-iron skillet, kamado at 200 °C indirect, and a garlic and lemon refrito goes over at the end. It is the Christmas Eve dish, and it leaves the oven free.

60 min2 servings200 °C

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Whole rabbit grilled over embers with a golden crust, charred garlic heads and rosemary on a kamado grateMediumReverse-sear

Rabbit al Ajillo on the Kamado, Butterflied and Reverse-Seared

Farmed rabbit, butterflied, cooked indirect at 140 °C over a half-moon deflector and finished on cast iron with garlic and rosemary oil. Two zones at once in a 46 cm kamado, with nothing to move while it is hot.

55 min4 servings140 °C

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Two marbled pork steaks with dark grill marks searing on a barbecue grate, dark backgroundMediumReverse-sear

Reverse-Sear Presa Ibérica on the Kamado, Pink at 63 °C

A 700 g presa ibérica, pink at 63 °C, the way I cook it on my Big Green Egg Large: indirect at 115 °C over the deflector to 56 °C, a three-minute direct sear, and a pimentón de la Vera rub made in a mortar that goes on last.

60 min4 servings115 °C

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Rosca de Reyes de estilo mexicano entera, sobre una bandeja dorada de borde festoneado que sostienen unas manos, una con guante negro: corona de masa dorada espolvoreada de azúcar glas y cubierta de fruta confitada de colores (rodajas caramelizadas, tiras anaranjadas y piezas verdes, rojas y oscuras), ante un fondo claro desenfocadoAdvancedIndirect

Roscón de Reyes on the Kamado, Baked on a Stone: Fluffy, with Orange Blossom Water

Two roscones of about 25 cm baked one after the other on a stone, with a deflector and the kamado held at 175 °C. Pre-ferment dough, a night in the fridge, orange blossom water, orange zest and cream only once cold.

55 min12 servings175 °C

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Vieiras gratinadas con queso fundido en sus conchas, más de una docena vistas desde arriba y solapadas sobre una fuente ovalada de cerámica ocre: cada una lleva una capa de queso de color crema, dorada y con motas chamuscadas, con ajo frito crujiente y cebolleta tierna picada por encimaEasyDirect

Galician-Style Gratinated Scallops on the Kamado, in the Shell over a Hot Fire

Galicia's Christmas Eve starter, no grill element needed: the kamado dome at 240 °C finishes browning the crumb and the onion, ham and white wine filling from above while the coals heat the shell from below.

35 min4 servings240 °C

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Trucha entera de piel dorada, marcada por los barrotes de la parrilla y salpicada de sal en escamas, en un plato oscuro con zanahorias asadas, puerro, perifollo y puré anaranjado, junto a un tenedor y un cuchillo sobre una servilletaEasyDirect

Grilled Navarre-Style Trout on the Kamado, Stuffed with Ham

Classic trucha a la navarra is fried. This version goes over direct fire at 250 °C: toasted, crisp skin, serrano ham inside and 10-12 minutes on the grate. It fits a Tuesday-night dinner.

15 min3 servings250 °C

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Cochinillo entero asado y servido en bandeja (no sale así del kamado), con la piel brillante y tostada y una manzana verde en la boca, sobre hojas verdes y romero en una bandeja de aluminioAdvancedIndirect

Suckling pig (cochinillo) roasted in a kamado, by the quarter, with crackling skin

This is the Christmas roast done in a kamado, with the truth up front: a whole one will not fit. Two quarters, indirect at 150 °C with water under the meat, then a 250 °C finish so the skin blisters and crackles.

210 min4 servings150 °C

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Caramelized roasted pumpkin wedges with skin, dusted with spices and salt on a dark baking trayEasyIndirect

Kamado-Roasted Squash with Honey and Pimentón de la Vera

Skin-on squash wedges in a 35 cm cast iron skillet, indirect at 200 °C for 40-45 minutes, with a honey and pimentón de la Vera glaze that goes on only at the end so it caramelises without burning. An autumn side dish.

45 min6 servings200 °C

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Whole fresh fava bean pods piled in a rustic carved wooden bowlEasyDirect

Young Broad Beans Grilled in the Pod on the Kamado, with Coarse Salt and Mint

Young broad beans, pod and all, seared on cast iron at 300 °C until the skin blisters and the beans steam inside. Eat them with your fingers, with coarse salt and a pounded garlic and mint dressing. No podding, no boiling.

35 min4 servings300 °C

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Grill-marked charred artichoke halves on yogurt with sun-dried tomatoes and herb oilEasyDirect

Vega Baja Artichokes Barbecued on the Kamado, with Garlic and Lemon

Vega Baja artichokes, halved: first cut-side down at 180 °C so they soften in their own steam, then opened out like a flower at 250 °C and brushed with garlic and lemon oil until the tips crisp.

90 min4 servings180 °C

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Red apples stuffed with nuts in a black pan, next to a jug of syrupEasyIndirect

Moscatel and Cinnamon Baked Apples on the Kamado, Stuffed with Walnuts

Reineta apples stuffed with butter, brown sugar, cinnamon and walnuts, splashed with moscatel and roasted indirectly at 180 °C. An autumn dessert served warm, with cream or ice cream.

75 min6 servings180 °C

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Una pera pochada partida en dos mitades, de un rojo intenso y brillante, en almíbar rosado sobre un plato blanco; al fondo, un bizcocho con grosellas y ramas de abetoEasyIndirect

Red Wine Poached Pears in an Enamelled Dutch Oven on the Kamado, with Cinnamon and Orange

Poach Conference pears in young red wine with cinnamon and orange, in an enamelled dutch oven at 160 °C indirect in the kamado. Reduce the syrup with the lid off and chill overnight: a make-ahead dessert with no pastry.

90 min4 servings160 °C

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Pila de chuletillas de cordero a la parrilla, con marcas de rejilla en la carne y los huesos asomando, sobre una tabla redonda de madera que sostiene un cocinero, mientras cae por encima una lluvia de hierbas y especias secas, con un fondo oscuro desenfocado y un punto de luz anaranjadoEasyDirect

Grilled milk-fed lamb chops on the kamado, just salt and live fire

The Castilian asador classic in a small kamado for two: quebracho over live fire, a hot, clean grid, lechal (milk-fed lamb) chops 2-3 minutes a side and coarse salt at the end. Nothing else.

35 min2 servings260 °C

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