When they talk about grilling in Spain, more often they’re talking about griddling—or a type thereof. The traditional outdoor cooking instrument is called a plancha, and it’s basically a super-hot metal plate, prized for the depth of flavour accumulated with every successive course you throw onto it. Some chefs toss a slab of cast iron or slate on a hot grill to achieve the desired effect. Others use one of these: a barbecue-like machine that hooks up to your gas line and sears meats, fish and vegetables with tremendous power—all without having them burn or stick thanks to its enamel surface.
La Plancha, $800
Check out the rest of Sharp’s Entertain Like A Chef: Spanish Edition series.