Inspired by our Great Match experience at Mercado Little Spain, and because holiday parties are on the horizon, we think it’s the perfect time to talk about a few top tapas from Galicia to pair with Rías Baixas Albariño.
While not all of these ingredients can be found in your local supermarket, there are plenty of alternative ingredients that will make these dishes equally delectable while still maintaining the flavors of the region.
Padrón Peppers. These green beauties are essential Spanish veggies that pack an amazing punch. Traditionally served with huevos rotos (fried eggs and potatoes), their flavor is predominantly mild and can be easily enjoyed steamed with a dash of olive oil, lemon, and a sprinkle of Asiago cheese. Although they are sold in numerous states, if you can’t find them locally, you can substitute with more readily available Shishito peppers.
Pulpo. Octopus is one of the most plentiful foods from the sea to enjoy in Rias Baixas, and it is not too difficult to find throughout the U.S. One easy way to prepare it is to slice and sauté in olive oil with some salt until tender. Then simply serve the octopus topped with paprika, a little sea salt, and lemon to taste.
Boquerones en vinagre. These are fresh, white anchovy fillets marinated in vinegar for 6 hours. After marinating, they are drained and seasoned with olive oil, garlic, and parsley—perfect for pairing with a festive, sparkling Albariño.
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