Spain on a Fork > All Recipes > Main Dishes > Why Spanish Food & Wine is a Match Made in Heaven
All Recipes, Main Dishes / March 10, 2021

Why Spanish Food & Wine is a Match Made in Heaven

Spanish Food & Wine, what can you say, it´s like a symphony of beautiful harmonies. In this post, I will show you how to make a delicious meal made of a first course and a main course, and pair it with two incredible Spanish wines.

Spanish Food & Wine
The first recipe is Boiled Potatoes with Green Beans & Toasted Almonds. This dish is very simple, but it´s got a ton of great flavors and it´s easy to make. I paired this dish with Bodegas San Valero Celebrities Merlot 2018. A Beautiful Spanish merlot that truly compliments the potatoes.

Spanish Food & Wine
The main course is Seared Spanish Swordfish with Roasted Vegetables. This is another dish that is easy to make, made with simple ingredients and packs some great flavors. I paired this dish with Bodega San Valero Celebrities Old Vine Garnacha 2016. This is a food & wine pairing that will blow you away.

Spanish Food & Wine
Both of the wines I used to pair with these recipes are from the wine region of Cariñena. One of Spain´s most under-rated wine regions. They make some delicious wines and their price to quality ratio is some of the best in the world.

Spanish Food & Wine

Key Ingredients & Cookware I used in this Recipe:

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Watch the Video Below on How to Make this Two Course Spanish Food & Wine Pairing

Two Incredible Spanish Dishes Paired with Spanish Wines

Course Main Course, Side Dish
Cuisine Spanish
Prep Time 15 minutes
Cook Time 45 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork



  • 3 medium sized potatoes
  • 20 green beans
  • 1/4 cup slivered almonds 27 grams
  • 2 tbsp extra virgin olive oil 30 ml
  • sea salt & black pepper


  • 16 ounce piece fresh swordfish 450 grams
  • 1 italian green bell pepper
  • 1 onion
  • 1 tomato
  • 1 head garlic
  • 1/3 cup extra virgin olive oil 90 ml
  • 1 clove garlic
  • 1 tbsp freshly chopped parsley 3.8 grams
  • sea salt & black pepper



  1. Cut 3 potatoes (peeled & washed) into 8 evenly sized pieces each, add the cut potatoes into a stock pot, fill with cold water to 1 inch (2.5 cm) above the potatoes, season with sea salt and heat with a high heat

  2. Meanwhile, add 1/4 cup (27 grams) slivered almonds into a small fry pan, heat with a medium heat and lightly toast between 3 to 4 minutes, making sure to mix them continuously, then set aside

  3. About 18 minutes after turning on the heat on the potatoes, they should be cooked al dente, pierce one with a toothpick, if it goes in but with resistance they are perfect, add in 20 green beans that have been cut in half, cook for another 4 minutes, then drain into a colander, transfer the potatoes & green beans into a serving dish, drizzle with 2 tbsp (30 ml) extra virgin olive oil, season with sea salt & black pepper and top off with the toasted slivered almonds, pair this dish with Bodegas San Valero Celebrities 2018 Merlot


  1. Cut 1 Italian green bell pepper in half lengthwise, remove the seeds and add into a baking tray lined with parchment paper, cut 1 large onion into 1/2 inch (1.25 cm) thick rounds, add to the baking tray, making sure everything is in a single layer, cut 1 tomato into 4 quarters, add into the baking tray, along with 1 head of garlic, drizzle 1 tbsp (15 ml) extra virgin olive oil over the vegetables and season with sea salt & black pepper, add into a preheated oven, bake + broil option (bottom + top heat), 210 C - 410 F

  2. Meanwhile, pat down a 16 ounce (450 grams) piece of fresh swordfish with paper towles, cut into 2 evenly sized fillets and season with sea salt & black pepper on both sides

  3. Heat a fry pan with a medium-high heat and add in 2 tbsp (30 ml) extra virgin olive oil, after 2 minutes add the swordfish fillets into the pan, using a spatula gently push down on each fillet for 30 seconds, after 3 minutes flip the swordfish fillets to sear the other side (my fillets where 1 inch/2.5 cm thick), after a total cooking time of 6 minutes, remove the pan from the heat and transfer the swordfish fillets into serving dishes

  4. About 16 to 18 minutes after adding the vegetables into the oven, they should be perfectly roasted, remove from the oven and add to the plates with the swordfish

  5. Top off each swordfish fillet with a sauce made of extra virgin olive, grated garlic and freshly chopped parsley, drizzle the vegetable with a little extra virgin olive oil and serve, pair this dish with Bodegas San Valero Celebrities 2016 Old Vine Garnacha

Recipe Notes

Get the Spanish wines I paired with these two recipes HERE

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  1. Ramya

    will be making all soon wih few subs will dm you if i make this and let you know how it goes Thanks Ramya

    10 . Mar . 2021
    • Spain on a Fork

      Sounds great Ramya! much love 🙂

      10 . Mar . 2021

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