A Taste of Spain
Learn the Art of Spanish Cuisine as Featured in Rioja Paired
Featured Recipes
Rioja Paired Recipes: Bilbainitos
SHRIMP & EGG SKEWER: The Bilbainito is a classic pintxo, made from a few simple pantry ingredients, skewered on a toothpick. Its name translates to “the little one from Bilbao,” and in its heyday, you couldn’t walk into a bar in Bilbao without seeing this protein-packed bite on the menu.
Episode 01
Rioja Paired Recipes: Chuletillas al Sarmiento
VINE GRILLED LAMB CHOPS: Chuletillas al sarmiento is one of the most iconic dishes of La Rioja. The same vines that produce the region’s famous Tempranillo grapes play a key role in this traditional preparation, where lamb chops (chuletillas) are grilled over dried vine shoots (sarmiento), imparting a distinct smoky flavor that’s tied to the region’s terroir. In La Rioja Alavesa, these lamb chops are often enjoyed at family gatherings, especially during grape harvest season when the vine shoots are abundant. This simple yet incredibly flavorful dish lets the smoky aroma and tender lamb shine, especially when paired with a robust reserva red wine from Rioja Alavesa.
Episode 03
Rioja Paired Recipes: Bacalao a la riojana
RIOJA-STYLE SALT COD: You’ll find many dishes with an a la riojana tacked on to the end of their name. That means “Rioja style”, and what that means in the kitchen is often a dish with peppers and tomatoes that is stewed low and slow to tender, flavorful perfection. In this rendition, salt cod is the star.
Episode 01
Rioja Paired Recipes: Champis (Grilled Mushrooms)
GRILLED MUSHROOMS: Garlic grilled mushrooms pincho on bread. A visit to Logroño in Rioja Alta isn’t complete without stopping for pintxos on Calle Laurel. One of the most iconic bites you’ll find is the champi, short for champiñón (mushroom). This simple but flavorful pintxo features grilled button mushrooms topped with shrimp and served on crusty bread. A garlicky vinaigrette ties it all together, making it the perfect pairing with a glass of young Tempranillo wine. Don’t miss Bar Soriano or Bar Ángel, two of the top spots to try this local specialty.
Episode 02
Rioja Paired Recipes: Patatas a la riojana
RIOJAN POTATOES: A peasant dish, patatas a la riojana was created to fill the bellies of the very laborers responsible for the production of its components. It is not often found outside of Rioja, which is surprising, as it is both easy to make and composed of staple pantry ingredients: potatoes, onions, wine, and chorizo.
Episode 02
Rioja Paired Recipes: Caparrones con Sus Sacramentos
BEANS WITH SAUSAGE & RIBS: Caparrones are a type of red bean indigenous to the Rioja. Their literal translation means ‘big head’, referring to their shape, and the most prized come from the Anguiano region. These beans can be striped or fully red, but either way they are delicious. They are a favorite meal after harvest time, when the weather begins to cool. The beans get slow-cooked, gently, with any and all sausages and bits of ham that are around in the kitchen, from ribs to ear to trotters.
Episode 03
Rioja Paired Recipes: Menestra
FRESH VEGETABLES IN BROTH: Menestra Riojana Menestra is one of Rioja’s signature dishes—a medley of fresh vegetables in a luscious, brothy sauce. This classic Riojan version hails from the fertile gardens along the Ebro River, featuring vegetables like artichokes, peas, and asparagus. As the seasons shift, borage (a local delicacy) often replaces fava beans, while green beans step in for peas. The key to this dish, like many from the region, lies in using the freshest ingredients and perfectly seasoning the blanching water and broth. Unlike in other regions of Spain, where lamb may be added, the Riojan focus is on showcasing the quality of the region’s renowned produce. This versatile dish pairs well with a range of wines, from a barrel-aged white to a robust red.
Episode 04
Rioja Paired Recipes: Melocotones al Vino
PEACHES IN WINE: The fertile land along the Ebro River yields some of Spain’s best produce. Among them are peaches, particularly from the area around Calahorra and Rioja Oriental, where the warmer temperatures result in juicy, flavorful fruit. The local red wine is used to gently poach the peaches, giving them a deep, rich flavor made more complex by the tannins of the fruit-forward Rioja wine.