Rosé BBQ Pairings
Three Spanish dishes for the perfect summer BBQ
There’s nothing like spending a long afternoon around the grill, soaking up the aromas with good company. While it may seem natural to grab a bottle of Tempranillo for your summer BBQ, pairing grilled food with a glass of crisp rosé is the perfect way to celebrate sunny days.
It’s fresh and bright, lightly fruity and totally versatile.To get you started, we’ve picked our favourite BBQ dishes to enjoy with Campo Viejo Rosé. All that’s left is to gather your friends, open a bottle of rosé and enjoy the sunshine.
1. Spanish style salmon with chorizo
Salmon and rosé is a match made in heaven. And what better pairing than one that shares the same vibrant hue. The smoky Spanish paprika gives this dish of grilled salmon and ripe summer tomatoes an exotic kick that complements rosé perfectly.
- 2 x 150g salmon fillets, skin on
- ½ tsp Spanish smoked paprika
- 250g mixed-colour cherry tomatoes
- 300g mixed leaf salad, washed
- 10 black olives, (stone in)
- 30g chorizo
- Salt and pepper to taste
- Olive oil to drizzle
- ½ lemon, juiced
- To prepare your BBQ, lightly brush the bars to prevent your fish from sticking.
- Rub the salmon lightly all over with olive oil then season with paprika, and salt and pepper. Give the skin side a generous amount as most will fall off.
- When your BBQ is ready, lay the salmon on the grill, skin side down. The flesh will start to colour from the bottom up, and after about 4 minutes the skin should be a beautiful golden brown.
- Meanwhile, halve the cherry tomatoes and toss together with the mixed salad.
- Squash the olives and discard the stones, then finely chop the flesh. Mix with 1 teaspoon of olive oil and a splash of water. Add to the salad.
- Finely slice the chorizo, and pop on the BBQ for last 2 minutes. Mix into the salad and olive mixture.
- Carefully flip the salmon over with a roasting fork or spatula and cook for a further 2 to 3 minutes on the other side.
- Divide the salad mix between plates, placing the salmon on top. Drizzle with olive oil – Spanish of course!
2. Roasted vegetable salad with manchego
Is there anything better than a beautiful summer day with friends, a vibrant salad and a bottle of chilled pink perfection to toast with? To get you inspired, we’ve got the perfect summer salad that’s packed with flavour, which brings out the freshness of our Campo Viejo Rosé.
- 1 bulb garlic
- 3 eggplants
- 3 tbsp olive oil, plus extra for brushing
- 3 red capsicums or peppers
- 2 red onions
- 3 tomatoes
- 8 leeks
- 8 spring onions
- 1 tbsp sherry vinegar
- 75g manchego cheese (shaved)
- Make a small slit in each eggplant just large enough and push in a clove of garlic.
- Brush all the vegetables with olive oil – we recommend the Spanish way using your hands. Place the eggplant, peppers, onions and the bulb of garlic on a large baking tray and grill them for about 30 minutes, turning every 5 minutes or so. Do this in batches if necessary. You want the vegetables to be charred on the outside with the skins splitting.
- Grill the tomatoes, leeks and spring onions – these will only take 10-15 minutes.
- Put all the grilled vegetables into a large bowl and cover. Leave to cool for about 10 minutes.
- Next, chop and peel the vegetables. This is a messy business so it’s useful to have a bowl of water to one side to rinse your hands as you go. Once the vegetables are cool enough to handle, peel the eggplant and discard the garlic. Skin the capsicums and remove all the seeds. Peel the onions and cut them into wedges. Skin the tomatoes and remove the seeds. Trim the leeks and spring onions. Finally, either shred all the vegetables (not the garlic) with your fingers or roughly chop with a knife.
- To make the dressing, take a small bowl and squeeze the remaining garlic flesh out of the skins, then mash with the back of a fork to make a purée. Whisk in the vinegar followed by 3 tablespoons of oil. This will make a tasty emulsion. Season to taste.
- Mix the garlic dressing thoroughly with the vegetables and their juices and arrange on a serving dish. Cover and leave to marinate for a couple of hours at room temperature.
- Scatter the cheese shavings over the top before serving, and drizzle with a little olive oil to finish.
3. Chicken pintxo (Spanish chicken skewers)
Bursting with flavour and delicious aromas, these simple Spanish chicken skewers are even better when paired with Campo Viejo Rosé. Leftovers are great to put on top of a salad, too.
- 1 tsp sweet paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 fresh thyme sprigs, leaves picked
- 2 garlic cloves, finely grated
- 3 tbsp olive oil
- 2 tsp sherry vinegar
- 600g chicken breast or thigh fillets
- Soak 16 wooden skewers in water for 30 minutes to prevent them from catching alight during cooking.
- Make the marinade by combining the paprika, cumin, coriander, thyme, garlic, oil, vinegar and seasoning in a large bowl. Add the chicken and toss to coat. Cover and chill overnight, or for at least 2 hours.
- Thread the chicken onto the skewers and arrange in a single layer on a large baking sheet. On the BBQ, grill the chicken for 5 minutes on each side, or until cooked through.
- Arrange the chicken skewers on a platter and serve with aioli or your favourite dipping sauce and extra lime wedges. And don’t forget the Campo Viejo Rosé!