Spain on a Fork > All Recipes > Main Dishes > The Ultimate Spanish Food & Wine Pairing Meal
All Recipes, Main Dishes / March 24, 2021

The Ultimate Spanish Food & Wine Pairing Meal

In this post, I will show you how to make The Ultimate Spanish Food & Wine Pairing Meal. We´re talking 2 classic Spanish dishes paired with 2 incredible Spanish wines. Folks, get your aprons on and your wine glasses ready, because this is going to be one heck of a great meal.

The Ultimate Spanish Food & Wine Pairing Meal
The first recipe is roasted potatoes with a smoky tomato sauce. You can serve this as a starter or side dish. It´s packed with flavors and easy to make. I paired this dish with Bodegas San Valero Celebrities 2016 Old Vine Garnacha. A Bold Spanish Garnacha that pairs perfectly with the potatoes.

The Ultimate Spanish Food & Wine Pairing Meal
The main course is Spanish cod with vegetables. This dish is known in Spain as Bacalao al Chilindrón. It packs some great flavors and is simple to make. I paired this dish with Bodega Grandes Vinos Monasterio de las Viñas 2015 Reserva. This food & wine pairing will blow you away.

The Ultimate Spanish Food & Wine Pairing Meal
Both of the Spanish Wines I used to pair with these recipes are from the beautiful wine region of Cariñena. One of Spain´s most under-rated wine regions. Get the wines, make the dishes, and get ready for an incredible taste of Spain.

The Ultimate Spanish Food & Wine Pairing Meal

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 The Ultimate Spanish Food & Wine Pairing Meal

The Ultimate Spanish Food & Wine Pairing Meal

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

Ingredients

ROASTED POTATOES WITH SMOKY TOMATO SAUCE

  • 1/4 cup extra virgin olive oil 60 ml
  • 3 medium sized potatoes
  • 1/2 onion finely diced
  • 1/2 green bell pepper finely chopped
  • 3 cloves garlic roughly minced
  • 4 tomatoes
  • 1 tsp sweet smoked Spanish paprika 2.30 grams
  • handful freshly chopped parsley
  • sea salt & black pepper

SPANISH COD WITH VEGETABLES

  • 2 tbsp extra virgin olive oil 30 ml
  • 14 oz cod fillet 390 grams
  • 1/2 onion thinly sliced
  • 3 cloves garlic thinly sliced
  • 1/2 green bell pepper thinly sliced
  • 1/2 red bell pepper thinly sliced
  • 1 tomato
  • 1/2 tsp dried thyme .45 grams
  • 1/2 cup white wine 118 ml
  • sea salt & black pepper
  • handful freshly chopped parsley

Instructions

FOR THE ROASTED POTATOES WITH SMOKY TOMATO SAUCE

  1. Cut 3 potatoes (skin on) into small 1/2 inch (1.25 cm) pieces, add the potatoes into a bowl, drizzle in 2 tbsp (30 ml) extra virgin olive oil and season with sea salt & black pepper, toss together, transfer into a baking tray lined with parchment paper, make sure the potatoes are all in a single layer, add into a preheated oven, bake + broil option (bottom + top heat) 210 C - 410 F

  2. Meanwhile make the smoky tomato sauce, heat a fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil, after 2 minutes add in 1/2 onion finely diced, 1/2 green bell pepper finely chopped and 3 cloves garlic roughly minced, mix the vegetables with the olive oil, after 3 minutes and the onion is translucent, add in 1 tsp (2.30 grams) sweet smoked paprika, give it a quick mix, then add in 1 cup tomato sauce (I grated 4 tomatoes to make the sauce), season with sea salt & black pepper, mix together and lower the fire to a low-medium heat and simmer

  3. After roasting the potatoes for 26 to 28 minutes they should be done, remove from the oven, add the roasted potatoes into the pan with the smoky tomato sauce, mix together until well combined, transfer into a serving dish and sprinkle with freshly chopped parsley, serve next to Bodegas San Valero Celebrities 2016 Old Vine Garnacha

FOR THE SPANISH COD WITH VEGETABLES

  1. Heat a fry pan with a medium to medium-high heat and add in 2 tbsp (30 ml) extra virgin olive oil, after 2 minutes add in 1/2 onion thinly sliced and 3 cloves garlic thinly sliced, mix with the olive oil, after 4 minutes and the onion is translucent, add in 1/2 green & 1/2 red bell pepper thinly sliced, continue to mix and cook for another 4 to 5 minutes or until the bell peppers are lightly sautéed, then add in 1 tomato finely grated, 1/2 tsp (.45 grams) dried thyme and season with sea salt & black pepper, mix together and cook for 1 minute, then add in 1/2 cup white wine (118 ml) and simmer

  2. Meanwhile, pat dry a 14 ounce (390 grams) fillet of cod with paper towels, cut into 2 evenly sized fillets and season with sea salt & black pepper

  3. After simmering the wine for 3 minutes and it has reduced in half, add the cod fillets into the pan, place a lid and lower the fire to a low-medium heat, after 5 minutes remove the pan from the heat, transfer into serving dishes and sprinkle with freshly chopped parsley, serve next to Bodegas Grandes Vinos Monasterio de las Viñas 2015 Reserva

Recipe Notes

Get the Two Wines I Paired with these Spanish Dishes HERE

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4 Comments

  1. Hairstyles

    Wonderful items from you, man. I have be aware your stuff prior to and you’re simply too wonderful. I actually like what you’ve acquired right here, certainly like what you’re saying and the way through which you are saying it. You make it entertaining and you still care for to keep it smart. I can’t wait to learn far more from you. That is really a great web site.

    25 . Oct . 2021
    • Spain on a Fork

      Happy to hear that! Much love 🙂

      26 . Oct . 2021
  2. Ramya

    will be making all soon with few subs i never had spanish food before you inspired me to try spanish food sorry for early comment as am in Singapore will dm you if i make this and let you know how it goes Thanks Ramya

    24 . Mar . 2021
    • Spain on a Fork

      Sounds great Ramya! much love and stay safe 🙂

      24 . Mar . 2021

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