A Spanish-Twist 4th of July BBQ: Grilled Chorizo, Padrón Peppers and Sangria

The 4th of July barbecue is an institution in the United States: burgers, hot dogs, ribs and cold beer. But if you're Spanish, or you simply love Spanish cooking, this is the perfect moment to bring something different to the table. Because Spain also knows about fire, grilling and gathering outdoors, and it has dishes that fit a summer barbecue perfectly.

The beauty of a "Spanish-twist BBQ" is that it combines the best of both cultures: the relaxed, festive atmosphere of the American barbecue with the intense, authentic flavors of Spain.

Here are three must-have recipes to give your 4th of July a Spanish flavor your guests won't forget.

1. Grilled chorizo

Chorizo is possibly the most recognizable ambassador of Spanish gastronomy, and on the grill it reaches its best version. The heat makes it release its juices and spiced fat, the skin turns crispy and the inside stays juicy. It's incredibly easy to prepare and always a hit.

Ingredients (for 6 people):

• 2-3 Spanish chorizos (semi-cured works best).

• Rustic bread or baguette to serve.

• Optional: honey and a splash of sherry vinegar to glaze.

Method:

If you use chorizo in a whole piece, make a few diagonal cuts in the skin so it doesn't burst and cooks evenly. If you prefer, cut it into thick rounds (about 2 cm) or into pieces for skewers.

Place the chorizo on the grill over medium heat (not too high, or it'll burn on the outside without heating through). Grill it for 4 to 6 minutes per side, until golden and crispy outside and hot inside. You'll see it release that reddish, aromatic oil: that's the sign it's going perfectly.

If you want to take it to the next level, mix a tablespoon of honey with a splash of sherry vinegar and brush the chorizo in the last minute of cooking. The sweet-tangy contrast with the spicy chorizo is spectacular.

Serve the chorizo over slices of bread, which will soak up that delicious juice. You can also offer it in "sandwich" format for guests.

The trick: mini chorizos (like Palacios Chorizo Bites) are ideal for snacking standing up, drink in hand.

2. Padrón peppers

"Os pementos de Padrón, uns pican e outros non", (Padrón peppers, some are spicy and some are not). This is the charm of this Galician classic: most are mild and sweet, but every now and then a spicy one turns up, which turns eating them into a kind of fun roulette. They're the perfect Spanish appetizer for a barbecue: quick, eye-catching and always a success.

Ingredients (for 6 people):

• 2 bags of Padrón peppers (increasingly found at supermarkets like Trader Joe's or Whole Foods; if not, shishito peppers are a perfect substitute).

• Spanish extra virgin olive oil.

• Coarse or flaky salt (Maldon ideal).

Method:

Wash and dry the peppers well. It's important they're dry so they don't splatter.

Traditionally they're done in a pan, but on the barbecue they come out spectacular. If you have a griddle or cast-iron pan, put it on the grill with a good splash of olive oil over high heat. If you prefer to do them directly on the grate, you can use a vegetable basket or skewers so they don't fall through.

Add the peppers and let them cook over high heat, stirring occasionally, until the skin wrinkles, blisters and browns (about 5-7 minutes). They should be tender and lightly charred.

Remove them, drain the excess oil and place them on a platter. Sprinkle generously with coarse or flaky salt. And dig in: pick them up by the stem with your fingers.

3. Classic sangria

No Spanish party is complete without sangria, and it's the perfect drink for a hot 4th of July: refreshing, fruity and made for sharing in a jug. Forget the cloying versions: a good sangria is balanced and lets the wine show through. Here's the classic recipe.

Ingredients (for one jug, about 6 glasses):

• 1 bottle of Spanish red wine (a young Rioja Tempranillo, like Campo Viejo, is ideal).

• 1 orange, sliced.

• 1 lemon, sliced.

• 1 apple, diced.

• 2 tablespoons sugar (to taste).

• A splash of Spanish brandy (optional, but authentic).

• 200 ml soda water or lemon-lime soda (to add at the end).

• Ice.

Method:

In a large jug, put the cut fruit with the sugar and brandy (if using). Stir a little so the fruit releases its juice and let it macerate for a few minutes.

Add the red wine and stir well. Here's the secret to a good sangria: let it rest in the fridge for at least 2 hours, or better still, overnight. This rest is what makes the flavors integrate and the fruit perfume the wine. A sangria served in a hurry never tastes the same.

Just before serving, add the ice and the soda to give it a bubbly, refreshing touch. Serve in glasses, making sure to share out some fruit too.

Alcohol-free version: replace the wine with grape juice and the brandy with more orange juice. Just as festive for the little ones or for anyone who doesn't drink.

The tip: make it the night before. That way, on the day of the party you only have to add the ice and soda, and you can forget about it. One less thing while you tend the grill.

Set your Spanish table for the 4th of July

With these three recipes you already have the base of a BBQ with Spanish flavor. But if you want to complete the table, here are some easy ideas that fit perfectly:

A board of cured meats and cheese to nibble while the grill heats up (chorizo, salchichón, serrano ham and a good manchego). Some olives and some Torres chips (the Iberian ham or black truffle ones are a guaranteed hit). And for dessert, something fresh like a fruit salad or, if you can find them, some Inés Rosales olive oil tortas with coffee.

The idea isn't to give up the American barbecue, but to enrich it. You can have the usual burgers and hot dogs and, alongside, the chorizo, the peppers and the sangria. Your guests will be amazed by the combination, and you'll feel a little bit of Spain in the middle of an American celebration.

A bridge between two cultures

That, in the end, is what we love most about a 4th of July with a Spanish twist: it brings together two ways of celebrating that, deep down, are very much alike. In both Spain and the United States, summer is lived around fire, food and the people you love. The dishes change, but the spirit is the same: getting together, sharing and enjoying.

So this 4th of July, light the grill, serve the sangria and give your party a flavor that makes it unforgettable. Happy Fourth of July, the Spanish way.

Find the ingredients with La Plaza

Not sure where to find Spanish chorizo, Padrón peppers or a good wine for the sangria? In the La Plaza directory we help you locate where to buy authentic Spanish products near you. And on our blog you'll find more recipes to bring the taste of Spain to your table, wherever you are.

Up for a Spanish BBQ? Do you have a favorite Spanish dish for the grill? Tell us in the comments and share your version.