Night of San Juan: Embers, Sardines, and Summer

The night of June 23rd to 24th marks the official start of the emotional summer. It is a night for the streets, the beach, and sharing. The menu is informal, designed to be eaten with hands, standing up, and surrounded by friends. The undisputed protagonists: embers and sweet dough.

In the south and north, San Juan smells of roasted sardines. It is the time when they are fattiest and tastiest ('By San Juan, the sardine drips on the bread').

• Grilled: Uncleaned (with guts), only with coarse salt. Their own fat protects them.
• At home: If you don't have a barbecue, bake them on a bed of coarse salt to avoid smells and smoke.

No one wants to be in the kitchen while others jump the bonfire. Prepare:

• Empanadas: Eaten cold and last all night.
• Melon skewers with ham: Classic, fresh, and hydrating.
• Spanish Omelet: Cut into cubes, it never fails.
• Salmorejo: In shot glasses, perfect for starting.