Examples of Using Spanish Wine in Cooking: 3 Delicious Examples

3 Delicious, Real-World Examples of Using Spanish Wine in Cooking

Let’s get straight to the fun part: actual dishes. These are examples of using Spanish wine in cooking: 3 delicious examples that show how red, white, and fortified Spanish wines each bring something different to the table.

We’ll cook with:

• A medium-bodied Rioja (red)
• A crisp albariño (white)
• A nutty, slightly sweet sherry (fortified)

Each example of using Spanish wine in cooking comes with clear steps and everyday ingredients you can find in most U.S. grocery stores.

Example 1: Rioja-Braised Chicken with Paprika and Olives

If you want one of the best examples of using Spanish wine in cooking, start here. Rioja (a Spanish red wine made mostly from Tempranillo grapes) loves slow cooking. It brings gentle tannins, red fruit, and a bit of spice that pair perfectly with chicken, tomatoes, and smoked paprika.

Why Rioja Works in Savory Braises

Rioja is typically medium-bodied with good acidity. That acidity helps cut through the richness of chicken thighs and olive oil, while the fruit and spice deepen the sauce. This is a classic example of Spanish wine turning a basic one-pot meal into something restaurant-worthy.

Ingredients (Serves 4)

• 2 lb bone-in, skin-on chicken thighs
• Salt and black pepper
• 2 tbsp olive oil
• 1 medium yellow onion, sliced
• 3 garlic cloves, minced
• 1 red bell pepper, sliced
• 1 tsp smoked paprika (pimentón)
• 1/2 tsp dried oregano
• 1 cup Spanish Rioja (or another dry Spanish red)
• 1 cup low-sodium chicken broth
• 1 cup canned crushed tomatoes
• 1/2 cup green olives (Manzanilla or Castelvetrano), pitted
• Fresh parsley, chopped, for garnish

Step-by-Step Instructions

Season the chicken generously with salt and pepper. In a heavy pot or Dutch oven, heat the olive oil over medium-high heat. Brown the chicken, skin-side down first, until deeply golden on both sides. This browning step is a quiet but powerful example of how Spanish wine works best when layered over good flavor foundations.

Remove the chicken to a plate. Lower the heat to medium, then add the onion and bell pepper. Cook until softened and lightly browned, about 6–8 minutes. Stir in the garlic, smoked paprika, and oregano, cooking just until fragrant.

Now comes the Rioja. Pour in the wine and use a wooden spoon to scrape up the browned bits from the bottom of the pot. Let the wine simmer for 2–3 minutes to cook off some of the alcohol. Add the chicken broth and crushed tomatoes, then nestle the chicken back into the pot, skin-side up.

Cover and simmer gently for 30–35 minutes, until the chicken is tender and cooked through. Stir in the olives during the last 5 minutes. Taste and adjust seasoning with more salt and pepper if needed.

Serve over rice, mashed potatoes, or crusty bread. This dish is one of the best examples of using Spanish wine in cooking: 3 delicious examples because it shows how a modest pour of Rioja can turn pantry ingredients into a rich, complex sauce.

Example 2: Albariño Seafood Stew with Saffron and Garlic

If Rioja is your cozy sweater, albariño is your bright summer shirt. This white wine from Spain’s northwest coast (Rías Baixas) is crisp, citrusy, and perfect with seafood. It’s a standout example of using Spanish wine in cooking when you want something lighter but still deeply flavorful.

Why Albariño Shines with Seafood

Albariño is known for high acidity and stone-fruit, citrus, and floral notes. According to the U.S. National Institutes of Health, moderate wine consumption, especially wines with good acidity and polyphenols, can be part of a balanced diet when enjoyed responsibly (NIH). In the pan, that acidity helps highlight the sweetness of shrimp, mussels, and clams.

Ingredients (Serves 4)

• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 small fennel bulb, thinly sliced (optional but recommended)
• 1/4 tsp saffron threads (or a pinch of turmeric for color)
• 1/2 tsp smoked paprika
• 1 cup albariño (or another dry, crisp Spanish white)
• 2 cups seafood or fish stock (or low-sodium chicken broth in a pinch)
• 1 can (14.5 oz) diced tomatoes, drained
• 1 lb firm white fish (like cod), cut into chunks
• 1/2 lb large shrimp, peeled and deveined
• 1 lb mussels or clams, scrubbed and debearded
• Salt and pepper
• Fresh parsley or cilantro, chopped
• Lemon wedges for serving

Step-by-Step Instructions

Warm the olive oil in a wide pot over medium heat. Add the onion and fennel, cooking until soft and translucent. Stir in the garlic, saffron, and smoked paprika, letting them bloom for about 30 seconds.

Pour in the albariño and bring it to a gentle simmer. Let it reduce by about one-third; this is a subtle example of using Spanish wine in cooking where you concentrate flavor before adding stock.

Add the stock and tomatoes, then bring everything to a steady simmer. Season lightly with salt and pepper. Gently add the fish and cook for about 3 minutes, then add the shrimp and mussels. Cover and cook until the mussels open and the shrimp turn pink, about 5–7 minutes. Discard any mussels that stay closed.

Finish with chopped herbs and a squeeze of lemon. This stew is one of the best examples of using Spanish wine in cooking because the albariño doesn’t hide; it brightens the entire dish.

Example 3: Sherry-Soaked Oranges with Cinnamon and Honey

Spanish wine in desserts? Absolutely. Sherry, especially a medium or cream style, can add nutty, caramel notes to fruit-based sweets. This is a simple but elegant example of using Spanish wine in cooking: 3 delicious examples that shows off fortified wine in a light dessert.

Why Sherry Loves Dessert

Sherry is a fortified wine from southern Spain, and styles range from bone-dry fino to richer cream sherries. For this dessert, a medium or cream sherry works best. The natural sweetness and nutty flavor make it a great example of Spanish wine playing the role of both syrup and flavoring.

Ingredients (Serves 4)

• 4 large navel oranges
• 1/2 cup medium or cream sherry
• 2–3 tbsp honey, to taste
• 1/2 tsp ground cinnamon
• Pinch of salt
• Optional: toasted sliced almonds or chopped pistachios

Step-by-Step Instructions

Peel the oranges, removing as much of the white pith as possible. Slice into rounds and arrange in a shallow dish.

In a small bowl, whisk together the sherry, honey, cinnamon, and a tiny pinch of salt. Taste and adjust the sweetness. Pour this mixture over the oranges, turning them gently to coat.

Cover and chill for at least 1 hour, or up to 4 hours, so the flavors meld. Serve the oranges in small bowls, spooning the sherry-honey syrup over the top and sprinkling with nuts if you like.

This dessert is one of the best examples of using Spanish wine in cooking when you want something make-ahead, light, and impressive with almost no effort.

More Examples of Using Spanish Wine in Everyday Cooking

Those 3 delicious examples are enough to get you started, but Spanish wine is incredibly versatile. Here are more real examples of using Spanish wine in cooking that you can plug into your weekly meals:

Quick Pan Sauce with Tempranillo

After searing pork chops or steak, pour off most of the fat, then splash in 1/2 cup of Spanish Tempranillo. Scrape up the browned bits, reduce by half, then whisk in a tablespoon of butter. This is a fast example of using Spanish wine in cooking where a simple deglaze becomes a glossy sauce.

Chorizo Cooked in Red Wine

Spanish chorizo simmered in red wine (often Rioja or another dry Spanish red) is a tapas bar classic. The wine reduces into a sticky glaze around the sausage. It’s one of the purest examples of using Spanish wine in cooking: just wine, heat, and good sausage.

White Wine and Garlic Clams with Verdejo

Use a dry Verdejo instead of albariño for a garlicky clam dish. Sweat garlic in olive oil, add clams and a cup of Verdejo, cover, and steam until they open. Finish with parsley. This is another example of using Spanish wine in cooking that shows how white wine and shellfish are best friends.

Sherry in Mushroom Soup or Pan Sauce

Dry sherry (like fino or amontillado) is a classic addition to mushroom soups and sauces. A splash added after sautéing mushrooms deepens the savory flavor. The Mayo Clinic notes that cooking with alcohol typically reduces but does not completely remove alcohol content, depending on cooking time and method (Mayo Clinic), so keep that in mind if you’re serving kids or people avoiding alcohol.

How to Choose the Right Spanish Wine for Cooking

When you’re exploring different examples of using Spanish wine in cooking, a few guidelines make life easier.

Pick Dry Over Sweet (Most of the Time)

For savory dishes, choose dry wines:

• Dry Rioja, Tempranillo, or Garnacha for reds
• Albariño, Verdejo, or dry cava for whites
• Fino or amontillado sherry for deglazing or sauces

Use sweeter styles (like cream sherry or moscatel) mainly in desserts or glazes.

Use Wine You’d Actually Drink

You don’t need an expensive bottle, but avoid anything harsh or overly sweet. A decent \(10–\)15 Spanish wine is perfect. The U.S. Dietary Guidelines point out that moderate alcohol consumption is defined as up to 1 drink per day for women and up to 2 for men (Dietary Guidelines for Americans), so if you’re opening a bottle to cook, plan to share or store the rest responsibly.

Think About Acidity and Body

• Lighter dishes (fish, chicken, vegetables) usually like lighter, higher-acid wines like albariño or Verdejo.
• Rich, meaty dishes (stews, braises) are better examples of using Spanish wine in cooking with medium-bodied reds like Rioja.
• Fortified wines like sherry are great when you want concentrated flavor in small amounts.

Common Mistakes When Cooking with Spanish Wine

Even with the best examples and recipes, a few missteps can throw off your dish.

Using “Cooking Wine” Instead of Real Wine

Skip anything labeled “cooking wine.” It’s usually salty and flat. Real Spanish wine, even an inexpensive bottle, will give you better flavor and more control over salt.

Adding Wine Too Late

If you add wine at the very end and barely cook it, you might get a sharp, boozy taste. Most successful examples of using Spanish wine in cooking add the wine early, then simmer to soften the flavor.

Picking a Wine That’s Too Oaky

Heavily oaked wines can turn bitter when reduced. If you’re not sure, choose a fresher style of Rioja or a lighter white like albariño.

FAQ: Real Examples of Using Spanish Wine in Cooking

What are some easy examples of using Spanish wine in cooking on a weeknight?

Great weeknight examples include a quick Rioja pan sauce for pork chops, albariño-steamed mussels, or chicken thighs braised with tomatoes and a splash of Tempranillo. All use one pan and under a cup of wine.

Can I use Spanish wine in vegetarian dishes?

Yes. A few tasty examples include mushroom risotto finished with dry sherry, white beans simmered with albariño, or roasted vegetables tossed with a Rioja reduction. Spanish wine adds depth without needing meat.

What is a good example of a Spanish wine dessert besides sherry-soaked oranges?

Another easy example of using Spanish wine in cooking for dessert is pears poached in Rioja with cinnamon and orange peel. The wine reduces into a ruby-colored syrup that’s fantastic over yogurt or ice cream.

Does the alcohol cook out when I use Spanish wine in recipes?

Not completely. Research compiled by the U.S. Department of Agriculture shows that some alcohol remains depending on cooking time and method. For example, long-simmered dishes retain less alcohol than quick sauces. If you need to avoid alcohol entirely, it’s safer to choose recipes without wine.

Can I substitute other wines in these examples of using Spanish wine in cooking?

You can, but flavor will change. A dry French or Italian red can stand in for Rioja, and a crisp Sauvignon Blanc can mimic some of albariño’s brightness. However, if you want the most authentic examples of using Spanish wine in cooking: 3 delicious examples as written, stick with Spanish bottles when possible.

Spanish wine doesn’t have to be intimidating or reserved for special occasions. Start with these examples of using Spanish wine in cooking: 3 delicious examples, then branch out into quick pan sauces, tapas-style bites, and simple desserts. Once you see how a splash of Rioja or albariño can wake up a dish, that bottle on your counter will feel less like a mystery and more like a trusted kitchen tool.