SUGGESTED INGREDIENTS
Spanish cheeses:  Iberico, Manchego, Cabrales, Mahon, Tetilla
Spanish meats:  Jamon Iberico or Serrano, Lomo, Chorizo secco
Mixed olives
Dried figs and dates
Marcona almonds
Breads and crackers
Anchovies or oil-cured tuna
Quince paste
 
Alvear Fino Sherry and Torres Sangre de Toro are perfect and versatile pairings for all of these diverse and piquant flavors!

Recipe & Photography by Julie Kinnard

INGREDIENTS
4 pounds skin-on, bone-in chicken legs and thighs
¼ cup extra-virgin olive oil
¼ cup sherry vinegar
1 Tablespoon smoked Spanish paprika
1 Tablespoon sea salt
6 bay leaves
2 Tablespoons fresh rosemary leaves, chopped
2 pounds new potatoes, halved or quartered depending on size
1 cup Spanish manzanilla olives with pimentos
2 Tablespoons capers
4 cloves garlic, crushed slightly
Juice and zest of 1 large orange
1 large red onion, sliced into wedges
1 large bulb fresh fennel, sliced into wedges
1/3 cup slivered almonds
¼ cup fresh Italian parsley, chopped
 
INSTRUCTIONS
Combine chicken, olive oil, sherry vinegar, paprika, sea salt, bay leaves, rosemary, potatoes, olives, capers, garlic, orange zest and juice in a large ziplock or plastic container.  Mix to coat chicken and marinate in refrigerator for 1-4 hours.
 
Preheat oven to 450°.  In a large roasting pan or oven-safe skillet (I used a paella pan), place the onion and fennel.  Empty the entire contents of the chicken mixture into the pan and arrange the legs and thighs skin-side-up on top of the vegetables.  Place pan in oven and roast for 30 minutes.  Turn heat down to 425° and turn chicken pieces over.  Continue to roast another 30 minutes, turning chicken back to skin side and stirring vegetables.  Roast for an additional 15-20 minutes until chicken has reached an internal temperature of 165° and vegetables are tender and browned.  Sprinkle slivered almonds on for the last 10 minutes of roasting.  Remove from oven, garnish with parsley and serve straight from the pan with Triton Tinta de Toro.  10 servings.

Recipe & Photography by Julie Kinnard

INGREDIENTS
1 pint strawberries, cleaned and hulled, cut into ¼-inch slices lengthwise
¼ cup balsamic vinegar
1 teaspoon sea salt
1 teaspoon slightly crushed black peppercorns
6 ounces ciabatta or baguette slices
Olive oil, for brushing
4 ounces plain goat cheese, softened
2 Tablespoons slivered fresh basil leaves
 
INSTRUCTIONS
In a medium bowl, combine strawberries, vinegar, sea salt and peppercorns.  Cover and marinate for 1 hour.  Meanwhile, preheat oven to 300°.  Arrange bread slices on a parchment-lined baking sheet and brush with olive oil.  Bake until toasted and firm, about 15 minutes; cool.  Spread a little goat cheese on each cooled crostini.  Top with strawberry slices and sprinkle with a little of the basil.  Serve as an appetizer with Cepa por Cepa Garnacha.

Recipe & Photography by Julie Kinnard

INGREDIENTS
​2 large Granny Smith apples, peeled, cored and cut into small dice
8 ounces Manchego cheese, rind removed and cut into small dice
½ cup chopped Spanish Marcona almonds
Juice of 1 large lemon
2 Tablespoons extra virgin olive oil
2 Tablespoons chopped fresh chives
Sea salt, to taste
Belgian endive leaves, for serving
 
INSTRUCTIONS
Combine apples, Manchego and Marcona almonds in medium bowl and toss with lemon juice, olive oil and chives.  Season to taste with sea salt.  Fill endive leaves with a little of the salad and place on a platter for serving.  Enjoy with Kila Cava.

Recipe & Photography by Julie Kinnard

INGREDIENTS
2 Tablespoons extra virgin olive oil
6 ounces Padron or shishito peppers
2 ounces prosciutto, cut into ¼-inch strips
1 Tablespoon chopped fresh mint leaves
Flaky sea salt, for finishing
 
INSTRUCTIONS
Heat olive oil in a heavy medium sauté pan over medium-high heat.  Add peppers and cook until charred and blistered, about 5 minutes.  Add the prosciutto and cook until starting to crisp.  Remove pan from heat and stir in mint.  Transfer to a heat-safe bowl and sprinkle with sea salt.  Serve as an appetizer with Sierra Cantabria Crianza.

​Recipe & Photography by Julie Kinnard

​FRITTERS
INGREDIENTS
1 cup chickpea (garbanzo bean) flour
1 teaspoon sea salt
2 teaspoons smoked Spanish paprika
¾ cup hot water
¼ teaspoon baking soda
1 cup chopped fresh arugula leaves
1 cup canned chickpeas, rinsed and drained
1 large scallion, thinly sliced
1 cup extra-virgin olive oil
 
INSTRUCTIONS
In a large bowl, combine chickpea flour, sea salt and paprika.  Gradually add hot water while whisking to make a smooth batter.  Cover bowl and let sit at room temperature for 1 hour.  Stir in the baking soda, arugula, chickpeas and scallions.  Mix well.
 
Preheat oven to 250°.  Have an oven safe platter lined with paper towel ready.  Heat olive oil in a heavy large skillet.  Once a small amount of batter dropped in the pan sizzles, ladle in ¼-cup portions to the hot oil (a medium cookie scoop works well).  Cook for about 3 minutes per side, turning fritters carefully.  Remove from oil to paper towel-lined platter.  Keep fritters warm in oven while cooking the remaining batter, adding a little oil to the pan if needed.  Serve immediately with Mojo Sauce and pair with Nisia Old Vine Verdejo.
 
MOJO SAUCE
INGREDIENTS
1 teaspoon cumin seeds
3 cloves garlic
1 teaspoon sea salt
1 small green bell pepper
1 cup fresh cilantro leaves
2 Tablespoons fresh rosemary leaves
2 Tablespoons sherry vinegar
½ cup Spanish extra-virgin olive oil
 
INSTRUCTIONS
Combine all ingredients in a food processor or blender and process until smooth.  Serve with Chickpea Fritters and store refrigerated in a glass jar.

​Recipe & Photography by Julie Kinnard