{"id":14047,"date":"2017-08-04T00:00:00","date_gmt":"2017-08-03T22:00:00","guid":{"rendered":"https:\/\/blog.invinic.com\/try-a-spanish-barbecue-this-summer"},"modified":"2017-12-02T10:29:24","modified_gmt":"2017-12-02T09:29:24","slug":"try-a-spanish-barbecue-this-summer","status":"publish","type":"post","link":"https:\/\/blog.invinic.com\/en\/try-a-spanish-barbecue-this-summer","title":{"rendered":"Try a Spanish Barbecue this Summer!"},"content":{"rendered":"

There are so many reasons to have a Spanish barbecue<\/strong>. The main one is that Spanish weather beats every other kind of weather in the whole of the rest of Europe. Of course unfortunately, Spanish sunshine isn\u2019t available in the shops. Yet all the other components of a great Spanish barbecue are – like the delicious meat based dishes, not to mention the amazing wine which is also a product of all that Spanish sunshine. That means you really can have a delicious barbecue after all. Even if you have to move it inside halfway through due to Mach 3 gales.<\/p>\n

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How to Prepare the Perfect Spanish BBQ in 3 Steps:<\/strong><\/h2>\n

As mentioned, thanks to our Mediterranean climate, we spend a lot of time eating outside. That means we Spanish know a thing or two about holding a good barbecue, and we can boil it down to three tasty steps:<\/p>\n

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1. The Vermouth<\/strong><\/h2>\n

The true drink of the summer barbecue isn\u2019t Pimms or…madre mia…lager and lime. It\u2019s Vermouth! (That\u2019s Vermut if you want to try one of the premium Spanish brands). It\u2019s a wonderful herby concoction, which at 15 – 22% is capable of putting guests in a delightfully chilled frame of mind ahead of the main feast. It\u2019s also a wine that you\u2019re allowed to ice cubes in without anyone getting sniffy about it. Add a slice of orange, and you\u2019ve got summer in a glass.<\/p>\n

If you\u2019re new to Vermouth, here\u2019s a quick overview of this very tasty tipple in \u2018Origin and Preparation of the Vermouth<\/a>\u2019.<\/p>\n

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2. The Meat<\/strong><\/h2>\n

Spain is a country<\/a> of bullfighting, vast plains filled with sheep (and grapes) – surrounded by fish. If you want a decent meat dish, look to Spain. Vegetarians may want to look away. The classic, of course, is paella, but not the sacrilegious version which Jamie Oliver served up. (Google #PaellaGate to see everything that went wrong with his recipe). No. Real paella is made with calamari, shrimp and mussels. But there\u2019s so much more to Spanish barbecue than just paella, such as ribs with a sherry glaze. Or try steaks with some Vale\u00f3n cheese. Then there\u2019s pork burgers made the Spanish way with pepper and Jam\u00f3n serrano. Locate a good delicatessen, and stock up on as much quality Spanish produce that\u2019s escaped the country.<\/p>\n

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3. The Wine<\/strong><\/h2>\n

Then there\u2019s the wine. With Vermut aperitifs downed, and the meat making delicious smells over the glowing charcoal, it\u2019s time to pop a few wine corks. Thankfully, barbecued meat is one of the easiest foods to match. Cooking with smoke calls for wine aged with oak. Chewy meats like lamb, beef and pork will need red, tannic wine to deliciously break down the proteins, and fatty, fried dishes like paella will need more acidic wine. Of course, seafood like shrimp and calamari will tend to go with white wine created in coastal regions. To recap:<\/p>\n