The Spanish BBQ Feast (16-20px)

The Spanish BBQ Feast

This Spanish Barbecue Collection is built for relaxed outdoor cooking and generous sharing, combining bbq-ready meats, classic tapas-style sides, two distinct extra virgin olive oils, chimichurri, and a pair of iconic Spanish cheeses.

We estimate this to serve 16-20 people. Perfect for a large family gathering. We have carefully built this offering around meats that are suitable for freezing, so don’t panic if you discover it’s too much.

The Selection Includes:

Domingo Ortiz BBQ Chorizo Minis (1Kg):
A classic Spanish  made with pork, paprika, garlic and traditional spices – requires cooking.
Their small size makes them ideal for a gas or charcoal grill; cook them over medium heat, turning often, until browned all over and cooked through, usually around 8 to 12 minutes depending on heat. If you would prefer the regular size chorizos (SKU CH10020), just add a note at checkout and we can arrange that at the same price.

Pincho Moruno de Cerdo (1.5Kg approx):
Marinated pork skewers in the Moorish-style spice tradition;
These skewers should be grilled over medium-high heat until nicely coloured on the outside and fully cooked in the centre. Because they are small marinated pork pieces, they cook quickly and benefit from being turned regularly.

Morcilla de cebolla (1Kg approx):
Morcilla de cebolla is a rich Spanish blood sausage with onion which is quite soft and delicate, so grill it over a gentler medium heat, ideally whole, until the casing is crisp and the interior is hot, handling it carefully so it does not split too early. It is often cooked in aluminium foil to keep it together.

Chistorra (1Kg approx):
A thin, paprika-led fresh sausage. Chistorra is thinner than chorizo and cooks fast, so give it a moderate grill and turn frequently until blistered and cooked through, then cut into short lenghts and serve with bread. Save as much of the juice as you can and serve with the bread. Add the finishing oil when cooked for extra flavour.

Padrón peppers (400g):
Padrón peppers are best cooked in a hot pan or barbecue grilling pan with a little of the olive oil for cooking, then finished with sea salt while still warm. One in ten of these peppers have a kick, so be warned.

Coosur Extra Virgin Olive Oil Spray (400ml): The ultimate tool for culinary precision and conscious grilling. Delivering a fine, uniform mist direct from Coosur’s mills, this innovative large-format spray provides over 400 applications at less than 4 kcal per spray. It is perfect for barbecues as it delivers an even spray and reduces dripping on the fire.

Coosur Squizz Extra Virgin Olive Oil for Finishing (620ml):
Coosur Squizz Cooking EVOO  while the Cosecha Temprana version is an early-harvest picual oil with a bolder, fruitier and more peppery profile that is specifically intended for finishing after cooking, not for heating. Make sure to drizzle on theose padrón peppers.

Chimichurri Sauce:
Chimichurri works in two ways here: as a light seasoning brushed onto meats before grilling, or as a punchy table sauce spooned over cooked chorizo, pinchos or sliced bread just before serving. It’s actually orginally from Argentina but is a very commonly used sauce produced and consumed in Spain.

Sliced Manchego and Idiazabal cheese.
Together they give you the full rhythm of a Spanish barbecue. Drizzle with the EVOO for finishing as an appetiser when the barbecue is heating up. They are there to round out the barbecue table and bring in the tapas element. Manchego is a DOP sheep’s milk cheese from La Mancha, matured for over twelve months, giving it a firm, crumbly texture and a rich nutty flavour with caramel notes.

Idiazabal is a sheep’s milk cheese from the Basque Country and Navarre, traditionally aged for at least 90 days and often lightly smoked, which gives it a deeper savoury edge and a subtle smoky note that works beautifully alongside grilled meats and peppers.

Add some local ingredients:
Good floury potatoes for foil-baked barbecue potatoes with finishing oil, and sourdough or crusty batch bread or baguette for serving with chimichurri, cheese and sausage juices. A simple tomato and scallion salad also fits naturally beside the stronger meats and cheeses if you want to stretch the spread further. Make sure to add plenty of the finishing oil to the salad.