In this post, I will show you how to make Two Classic Spanish Dishes Paired with Spanish Wines from Cariñena. I was lucky enough to go wine tasting in the wine region of Cariñena a couple of weeks ago. It inspired me to create a Spanish food & wine pairing that is absolutely delicious.
The first recipe is goat cheese croquettes with honey, dried cranberries & toasted pumpkin seeds. This dish has a world of flavors, it´s sweet & savory and super easy to make. I paired this with a wine called Monasterio de las Viñas Seleccion Especial 2017 Garnacha Viñas Viejas. Together, a match made in heaven.
The second recipe is Spanish cod with Roasted Peppers. Another dish that is easy to make, made with simple ingredients and packs some serious flavors. I paired this dish with Bodegas Grandes Vinos Anayon 2017 Cariñena. Once again, these two combined is an absolute flavor bomb.
Both of the wines used in these recipes are from the wine region of Cariñena. One of Spain´s most under-rated wine regions. They make some beautiful wines and their price to quality ratio is insane. Folks, this is what it´s all about, delicious food and great wine. Salud!
Key Ingredients & Cookware I used in this Recipe:
MY SWISS DIAMON FRYING PANS
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH SEA SALT
SPANISH WINES FROM CARIÑENA
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Watch the Video Below on How to Make Two Classic Spanish Dishes Paired with Spanish Wines from Cariñena
Two Classic Spanish Dishes Paired with Spanish Wines from Cariñena
Ingredients
FOR THE GOAT CHEESE CROQUETTES
- 8 ounce log soft goat cheese 200 grams
- 1/4 cup all-purpose flour 34 grams
- 2 eggs
- 1 cup breadcrumbs 119 grams
- 1/2 cup sunflower oil 125 ml
- 2 tbsp honey 21 grams
- handful chopped dried cranberries
- handful toasted pumpkin seeds
- sea salt & black pepper
FOR THE SPANISH COD WITH ROASTED PEPPERS
- 14 ounce fillet of cod 390 grams
- 3 jarred roasted red bell peppers
- 2 tomatoes
- 1/2 onion finely diced
- 3 cloves garlic roughly minced
- 1/4 cup vegetable broth 60 ml
- 2 tbsp extra virgin olive oil 30 ml
- sea salt & black pepper
- handful freshly chopped parsley
Instructions
TO MAKE THE GOAT CHEESE CROQUETTES
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Cut 1 log of soft goat cheese into 1 inch (2.5 cm) thick pieces, using your hands, shape each piece of cheese into a ball
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Add 1/4 cup (34 grams) all-purpose flour into a bowl
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Crack 2 eggs into a seperate bowl, season with sea salt and whisk together
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On a third seperate bowl, add 1 cup bread crumbs, season with sea salt & black pepper and mix together
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To create the croquettes, first dip the balls of goat cheese into the flour, then the egg wash and finally into the bread crumbs, then coat again in the flour, eggs and bread crumbs for a double coating
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Heat a small fry pan with a medium heat and add in 1/2 cup (125 ml) sunflower oil
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After 5 minutes add the croquettes into the pan, making sure they are all in a single layer, move around every 1 to 2 minutes, to ensure they are evenly fried
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After a total cooking time of 5 to 6 minutes, the croquettes should have a golden fried color, remove from the pan
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Tranfer the croquettes into a serving dish, drizzle with honey, sprinkle with chopped dried cranberries and toasted pumpkin seeds, enjoy!
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Pair this dish with Monasterio de las Viñas Seleccion Especial 2017 Garnacha Viñas Viejas
TO MAKE THE SPANISH COD WITH ROASTED PEPPERS
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Finely grate 2 tomatoes, to end up with about 1/2 cup (112 grams) of grated tomato
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Grab 3 jarred roasted red bell peppers, pat them dry with paper towels and cut each one into thin strips
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Pat dry a 14 ounce (390 gram) piece of cod, cut into 1 inch (2.5 cm) pieces, season with sea salt & black pepper
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Heat a fry pan with a medium heat and add in 2 tablespoons (30 ml) extra virgin olive oil
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After 2 minutes add in 1/2 onion finely diced and 3 cloves garlic roughly minced, mix with the olive oil
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After 3 minutes and the onion is translucent, add in the grated tomato, give it a mix and simmer for 5 minutes
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Once the grated tomato has thickened up, add the strips of roasted bell pepper and season with sea salt & black pepper, mix together
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Add in the chopped pieces of cod and 1/4 cup (60 ml) vegetable broth, give it a quick mix and place a lid on the pan
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After simmering for 4 to 5 minutes the cod should be perfectly cooked, transfer everything into a large shallow bowl, sprinkle with freshly chopped parsley, enjoy!
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Pair this dish with Bodegas Grandes Vinos Anayon 2015 Cariñena
Recipe Notes
Get the Wines from Cariñena HERE
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Tika California
05 . Mar . 2021I made the poached cod, and it was amazing. Never in a million years would I believe that such simple ingredients would come together so very well and be so very tasty. I never would have believed it if it hadn’t happened, but I substituted tomato-chicken bouillon for the salt and it added just a tiny depth of flavor to the dish. Thank you for an amazing dish that I will serve over and over.
Spain on a Fork
So happy to hear that! much love 🙂
05 . Mar . 2021Ramya
will be making all with few subs i never had spanish food before will dm you if i make this and let you know how it goes Thanks Ramya
24 . Feb . 2021Spain on a Fork
Sounds great! Much love 🙂
24 . Feb . 2021