Looking for tapas inspiration this fall? Chef Albert from Spain on a Fork shares some favorite recipes to pair with Albariño wines.

tapas giving with shrimp sweet potatoes and stuffed mushrooms

Did you know? The Albariño wines of Rías Baixas are delicious and food-friendly. The combination of bright fruit and natural acidity makes them a top white wine choice for somms. We asked Chef Albert from Spain on a Fork to share some favorite variations on Spanish tapas to pair with Albarino.

Sautéed Garlic Pumpkin (Calabaza Salteada con Ajo)

Pumpkin & wine? Absolutely! The refreshing and crisp flavors of Albariño pair perfectly with the earthy sweet combo of winter squash and garlic.

 sauteed garlic pumpkin recipe½ lb. Fresh Pumpkin
4 Cloves Garlic
2 C. Vegetable Broth
2 Tbsp. Extra Virgin Olive Oil
Sea Salt & Black Pepper
¼ C. Minced Parsley

1. Cut the pumpkin into 1”X1” squares. Roughly chop the garlic.
2. Heat a large frying pan at medium heat. Add olive oil.
3. After 2 minutes, add the garlic. Cook for 1 minute (do not burn).
4. Stir in the chopped pumpkin. Cook for 3 minutes.
5. Add the vegetable broth to just cover the pumpkin. Raise heat to medium-high.
6. Cook for 15 minutes or until the broth is absorbed by the pumpkin. Insert a toothpick to make sure the pumpkin is fully cooked. Season to taste with salt and pepper.
7. Give it one final mix, transfer to a serving dish and sprinkle with parsley.

Stuffed Mushrooms with Manchego Cheese & Breadcrumbs (Champillones Rellenos de Queso Manchego y Pan Rallado)

Albariño is the perfect match for stuffed mushrooms and tangy Manchego cheese.

 8 Large Button Mushrooms
2 C. Shredded Manchego Cheese
½ C. Breadcrumbs
2 Tbsp. Minced Parsley
1 Tbsp. Extra Virgin Olive Oil
Sea Salt & Black Pepper

1. Preheat oven to 450 degrees,
2. In a large bowl, combine the Manchego cheese, breadcrumbs, parsley, salt and pepper.
3. Wash and pat dry the mushrooms. Remove the stem and use a butter knife to widen the opening around the top. Drizzle olive oil into the opening and season with salt and pepper.
4. Stuff the cheese mixture into the mushrooms; fill as much as possible.
5. Transfer to the oven. Bake for 10-12 minutes until the cheese has a golden baked color. Place under broiler for a deep gold (be sure to watch carefully to prevent burning).
6. Transfer to a serving dish, sprinkle with finely chopped parsley, and serve immediately.

Spanish Garlic Shrimp with Grapes (Gambas al Ajillo con Uvas)

The Rías Baixas wine region in northwest Galicia borders the Atlantic and is known for its heavenly seafood. The local Albariño is a natural match for fish of any kind. The minerality, fresh citrus notes and zippy acidity of Albariño pairs exceptionally well with shrimp. This variation on the popular tapas dish, Gambas al Ajillo (Shrimp with Garlic), adds grapes as a nod to the native grape of Galicia and calls for a white wine reduction to add even more Albariño character. Save the rest of the bottle to serve with your gambas – Salud!

 Spanish Garlic Shrimp with grapes15 raw Jumbo Shrimp (peeled & deveined)
5 Cloves Garlic
10 Seedless Green Grapes
½ C. Albariño from Rías Baixas White Wine
2 Tbsp. Extra Virgin Olive Oil
Sea Salt & Black Pepper
¼ C. Minced Parsley
Cut Lemons to Serve

1. Thinly slice the garlic. Cut the grapes in half lengthwise. Pat dry the shrimp with paper towels and season with salt and pepper.
2. Heat a large pan over medium heat and add olive oil.
3. Wait 2 minutes, then add the garlic. Cook for 1-2 minutes (avoid burning), then add the grapes. Gently stir to combine and cook for 2 minutes.
4. Add the white wine. Season with salt and pepper and simmer until wine has reduced by half.
5. Add the shrimp in a single layer. Flip after 1 minute to cook through on both sides.
6. After a total cooking time of 2 minutes with the shrimp, remove the pan from the heat. Transfer to a serving dish, and sprinkle with parsley and fresh lemon. Serve with a crusty baguette.

chef albert bevia

Albert Bevia is a self-taught home cook. He was born in Valencia, Spain, raised in southern California and is now living back in Castellon, Spain. His recipes are healthy-ish, use simple ingredients and pack a BIG punch of Spanish flavors. You can read more about him and discover his recipes on his website or YouTube channel.