Meat on the Roof

My favorite image from a barbeque we had on Saturday. It was truly an orgy of grilled meat of every shape, size, species, and color. I grilled a sepia (cuttlefish) and served it with a warm dressing of olive oil, parsley, and garlic…perfect. It is the easier thing to make in the world. You just score the flesh of the sepia with a sharp knife in a checkerboard pattern and then grill it for a minute and a half on each side. With a hand mixer blend the olive oil, parsley, and garlic (with a bit of salt). Heat the sauce very briefly in a pan and then pour of the fish. The sepia will be nice and tender, I promise. You can eat this dish warm or cold and it makes a terrific sandwich.

It was a perfect day for it so I also brought along papas aliñas.  There were a lot of people and way too much food and beer. It is hard to beat these get-togethers when the sun is shining and the temperature is just right. Summer has already arrived here in Valencia, a full three weeks early. It will be full blown hot here in another few days. “Bring it on” is what I say.