With the fall, or autumn as it´s also known, comes some great seasonal ingredients. In this post, we will be making 3 Spanish fall tapas using seasonal ingredients. But the best part, we´re going to pair each one with Spanish wines from Rias Baixas.
All 3 of these Spanish tapas are made with simple ingredients, each one is super easy to make and you can serve them as a tapas appetizer or make them all together for an incredible meal. Either way, serve them next to a crusty baguette for the ultimate experience.
As you known, Rías Baixas is famously known for their incredible white wines made with the Albariño grape. Truly the perfect wine to enjoy during the fall season next to some delicious Spanish food.
TIPS & TRICKS to Make this Recipe: The secret to these recipes? Use the highest quality ingredients. It makes all the difference in the world. But most importantly, enjoy making the recipes and sharing the food & wine with family and friends.
Key Ingredients & Cookware I used in these Recipes:
EXTRA VIRGIN SPANISH OLIVE OIL
MY NONSTICK FRYING PAN
RIAS BAIXAS WINE
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3 Spanish Fall Tapas with Wine Pairings
Ingredients
Sauteed Garlic Pumpkin
- 1/2 lbs fresh pumpkin 250 grams
- 4 cloves garlic
- 2 cups vegetable broth 475 ml
- 2 tbsp extra virgin olive oil 30 ml
- handful finely chopped parsley
- dash sea salt
- dash black pepper
Spanish Garlic Shrimp with Grapes
- 15 raw jumbo shrimp (peeled & deveined)
- 5 cloves garlic
- 10 seedless green grapes
- 1/2 cup white wine 120 ml
- 2 tbsp extra virgin olive oil 30 ml
- handful finely chopped parsley
- dash sea salt
- dash black pepper
Stuffed Mushrooms with Manchego Cheese & Breadcrumbs
- 8 large button mushrooms
- 2 cups shredded Manchego cheese 226 grams
- 1/2 cup breadcrumbs 60 grams
- 2 tbsp finely chopped parsley 8 grams
- 1 tbsp extra virgin olive oil 15 ml
- dash sea salt
- dash black pepper
Instructions
For the Sauteed Garlic Pumpkin
-
1. Cut the pumpkin (peeled & deseeded) into 1 inch x 1 inch squares and roughly chop the cloves of garlic
2. Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil
3. After 2 minutes add the garlic and mix with the olive oil, after 1 minute add in the chopped pumpkin, mix together and cook for 3 minutes, then add in the vegetable broth, just enough to barely cover the pumpkin, turn up the heat to a high heat
4. After about 15 minutes and most of the broth has been absorbed by the pumpkin (you can always pierce the pumpkin with a toothpick to ensure it´s fully cooked through), season with sea salt & black pepper, give it one final mix and then transfer into a serving dish, sprinkle with finely chopped parsley, enjoy!
For the Spanish Garlic Shrimp with Grapes
-
1. Thinly slice the cloves of garlic, cut the grapes in half lengthwise, pat dry the shrimp with paper towels and then season with sea salt & black pepper
2. Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil
3. After 2 minutes add in the sliced garlic and mix with the olive oil, after another 2 minutes add in the sliced grapes, gently mix together and cook for 2 minutes, then add in the white wine and season everything with sea salt & black pepper, simmer for a couple of minutes
4. Once the wine has reduced by at least half, add in the shrimp, all in a single layer, after 1 minute flip the shrimp to cook the other side, after a total cook time of 2 minutes on the shrimp, remove the pan from the heat, transfer into a serving dish
5. Sprinkle with finely chopped parsley and serve next to a crusty baguette, enjoy!
Stuffed Mushrooms with Manchego Cheese & Breadcrumbs
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1. Add the shredded manchego cheese into a large bowl, along with the breadcrumbs, the finely chopped parsley and season with sea salt & black pepper, mix together until well mixed
2. Wash & pat dry the mushrooms, remove the stem, using a butter knife scrape around the hole to make it bigger, drizzle a kiss of extra virgin olive oil into the hole and season with sea salt & black pepper
3. Stuff the cheese mixture into the mushrooms, making sure you compact it in there, so you can add as much as possible
4. Add into a preheated oven, bake + broil option 210 C - 410 F
5. After 10-12 minutes and the cheese mixture has a golden baked color, remove from the oven
6. Transfer into a serving dish, sprinkle with finely chopped parsley and serve at once, enjoy!
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Kim
17 . Oct . 2021Just made all 3 recipes tonight along with the recommended wine. What an amazing supper. Woohoo!! Been making many of your recipes since we came back from 2 weeks in Spain in August. Gracias!!
Spain on a Fork
So happy to hear that! Much love 🙂
17 . Oct . 2021