Sardinha Assada

Nothing embodies Portuguese summer more than the smell of sardines grilling over hot charcoal on every street corner during the Santos Populares festivals in June. Whole sardines are seasoned with nothing more than coarse sea salt and grilled until the skin blisters and chars, the flesh remaining moist and rich inside. Served on a slice of broa corn bread that catches the delicious dripping juices, this is simplicity at its finest.