Host a Spanish dinner party with these 4 recipes and wine tips

Here’s how to wow your guests with the finest Spanish cuisine, from a hearty potato omelette to tasty churros dipped in chocolate, paired with Campo Viejo wine

Back in 1964 in Rioja, three Spanish entrepreneurs wanted to create a wine that would bring families and friends together around a table to share food, drinks and conversation. Fast forward to today and Campo Viejo is a staple of any get together.

Having your friends and family over for a dinner party is great fun – but deciding what to cook and the drinks to serve with those dishes can prove a very difficult decision.

Below are four Spanish-inspired recipes from chef Xabi Bonilla and Campo Viejo’s own archive to make for your next dinner party – and the wines you should pair them with.

Potato omelette – Xabi Bonilla

Serves: 4

Ingredients

• 800g potatoes

• 1 onion

• 2 garlic cloves

• 8 eggs

• 1 tsp salt

• 250ml olive oil

Method

1. Peel potatoes, onions and garlic. Cut potatoes and onion into approx. 2cm sized pieces and chop the garlic finely.

2. Whisk the eggs in a large bowl and add the salt.

3. Heat the frying pan, add the olive oil and fry the potato & onion for approx. 30 minutes, add the garlic for the last 5 minutes.

4. Remove the fried potato and onion pieces from the frying pan and drain the excess liquid, then add to the whisked egg mixture.

5. Leave a little cooking oil in the frying pan; remove the rest of the oil from the pan.

6. Reheat the frying pan and pour the mixture in leaving the potato and egg to set.

7. Using a large plate, turn the omelette and finish cooking. It should be creamy inside.

Xabi´s tip:

In every Spanish home a different potato omelette is made. At my house it has always been made with onion and a bit of garlic. But for me, the key for a good omelette is its texture. My favourite are the creamy ones, like my mother’s (not too much liquid and don’t overcook).

Pair with Campo Viejo Garnacha: Soft, silky, fresh and intensely fruity, Campo Viejo Garnacha contains subtle notes of sweet spices and toast that enhance and wrap the fruit, leaving a lasting freshness.

Mediterranean steak tartare - Campo Viejo

Serves: 4

Ingredients

• 200g meat

• 60g Mayonnaise

• 1 orange

• 1 tbsp Worcestershire sauce

• 1 tbsp Dijon mustard

• Salt and pepper​

• 10g capers

• 1 tbsp olive tapenade

Method

1. Remove any fat from the meat and finely chop with a knife.

2. In a bowl, dress the meat with the mayonnaise, the grated zest of one orange, a few drops of Worcestershire sauce and a small spoonful of mustard.

3. Check the seasoning and set aside. 

4. Plate up with a rectangular mould up to 1cm high.

5. Distribute capers and tapenade over the surface.

Pair with Campo Viejo Reserva: With an intense nose and complex finish, Campo Viejo Reserva offers flavours of ripe fruit, spices and toasted oak.

Three mushroom potato ravioli with a black truffle mayonnaise - Xabi Bonilla

 

Serves: 4 

Ingredients

• 2 large cooking potatoes​

• 500ml sunflower oil​

• 300g Portobello mushrooms​

• 150g shiitake mushrooms​

• 50g enoki mushrooms

• 2 onions

• 1 clove of garlic

For the truffle mayonnaise:

• 1 egg yolk

• 45g Tartufata, black truffle sauce

• 1 tbsp sherry vinegar​

• 160ml sunflower oil​

• 10ml extra virgin olive oil

• Pinch of sea salt

• Pinch of black pepper

Method

1. Pre-heat the oven to 180ºC

2. Peel and dice the onions, and transfer to a saucepan over a low heat for approx. 40 minutes.

3. Then peel and dice the garlic and add to the onion to cook for 5 more minutes.

4. Wash the mushrooms and finely chop the Portobello, enokis and shiitake caps. 

5. Increase the heat to medium and add the chopped Portobello and shiitake to the onions. Cook for 5 minutes and then add the enoki to briefly cook. Add salt and set aside.

6. In a blender, gently combine the egg yolk, sherry vinegar and tartufata until just mixed. Then on a low speed, gradually mix in the sunflower and extra virgin oil with the egg mixture.  

7. By the time you've added all the oil, you should have a thick, glossy mayonnaise that holds its shape. Taste and add more salt, pepper or vinegar if you like.

8. Peel the potatoes and cut with a mandolin (or by hand) eight slices of approximately 3mm thickness, and between 16-20 slices as thin as possible.

9. Add sunflower oil to a pan then and add the 3mm potato slices and cook over a medium heat until soft. Take care not to overcook them.

10. Repeat the above but for less time with the thin slices.

11. Drain the oil from potatoes and set aside.

12. Place the 3mm potato slices on a baking tray lined with greaseproof paper.

13. Fill them with the mushroom mixture and cover each one with two of the thin slices.

14. Bake the raviolis in a preheated oven at 180ºC for about 10 minutes until you get a crunchy texture.

15. Spread the remaining truffle mayonnaise on the plates and carefully place the cooked raviolis on top.

16. Sprinkle with sea salt before serving.

Serve with Campo Viejo White Tempranillo: Clean, bright and refreshing, Campo Viejo Blanco is made with both Viura and Verdejo grapes, giving it a high fruit intensity, great texture and very good acidity.

Churro bites with chocolate chestnut sauce – Campo Viejo

 

Serves: 4

Ingredients

• 30g butter​

• 250ml water​

• 130g plain flour

• pinch of salt

• 1 tsp baking powder

• 1 tsp vanilla bean paste

For the sauce

• 75g dark chocolate, melted

• 125g French chestnut vanilla spread

• 30ml double cream

• 1 litre sunflower oil to fry

• Cinnamon sugar to sprinkle

Method

1. Preheat a deep fat fryer to 190˚C.

2. Boil the kettle and measure 250ml. Pour into a pan on a low heat and add the butter.

3. Once the butter is melted, add the vanilla and sift in the flour, baking powder and salt.

4. Stir with a wooden spoon for 2-3 minutes until a glossy ball forms.

5. Set aside and allow to cool for 10-15 minutes while you make the sauce.

6. Carefully melt the chocolate in the microwave (stirring after every minute).

7. Add the chestnut spread, cream and mix.

8. Once slightly cooler place the dough in a piping bag with a star shaped nozzle.

9. Squeeze the dough over the fryer using a butter knife to carefully cut off 10cm long churros.

10. Cook the churros until floating and golden brown.

11. Take the cooked churros out of fryer and sprinkle liberally with cinnamon sugar.

12. Serve with the chocolate chestnut sauce.

Serve with Campo Viejo Cava Reserva: Sporting a powerful aroma with hints of yeast, Campo Viejo Cava is balanced with a lingering finish. Expect sweet spots and final reminders of apple.

For more inspiration on great food, paired with Campo Viejo – a wine that was made for sharing – with friends, follow the fiesta at campoviejo.com and follow on Facebook and Instagram @campoviejo