I'll never forget my first jug of sangria. It accompanied my first paella which was made outdoors peasant-style in a small village outside Toledo. The paella was borne to the table steaming hot - a kaleidoscopic melange of yellow corn kernels, red pimento, gold orange rice, green parsley - in a huge pan straight from the wood fire.
This memorable rendition, bursting with complex flavours, was made with roasted wild boar: one of the guests had 'found' it in the nearby forest and brought it back that morning. Not a hunter? No worries. It's still paella - and just as delicious - with chicken, lamb, lobsters, rabbit, squid - you name it. But, whatever your fancy, one thing is certain: it's essential to wash it down with an ice-cold glass of sangria.
Named for its deep red colour, this pretty wine-and-fruit punch is the national summer drink in Spain and most of neighbouring Portugal.
Though you slip in slices of orange, lemon and even apple to the wine, along with some sugar, you should liberally lace it with brandy, and finally add just enough soda water to give it some zip. Don't be fooled into thinking you can use any old plonk. Cabernet, shiraz, pinot noir, burgundy or bordeaux will do. But, if you're a stickler for authenticity, then find yourself a bottle of good Spanish red.
Mix it all together with a long-handled wooden spoon, squashing some of the fruit. Take a few sips. Too sweet? Too tart? This is not a science. Simply fine-tune it until it tastes right to you.
Sangria, like the paella it is served with, is equally open to interpretation. I've included sliced peaches when I had no apple. You're out of brandy? No problem. Try some triple sec or a shot or two of cointreau. Not cold enough? Toss in a few ice cubes.