Two Classic Spanish Dishes Paired with Spanish Wines from Cariñena

saffron

🥗Healthier: turmeric

💰Cheaper: cumin

Turmeric provides color and flavor at a lower cost.

chickpeas

🥗Healthier: lentils

💰Cheaper: white beans

Lentils are high in protein and cheaper than chickpeas.

pork

🥗Healthier: chicken

💰Cheaper: turkey

Chicken is leaner and often less expensive.

seafood

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu is a plant-based alternative, and canned fish is budget-friendly.

Cut the goat cheese into pieces that are 1 inch apart.

Shape each piece of goat cheese into a ball.

Add 1/4 cup all-purpose flour to a bowl.

Crack 2 large eggs into a second bowl, season with sea salt, and whisk together.

Add 1 cup of bread crumbs to a third bowl, season with sea salt and black pepper, and mix.

Coat each ball of goat cheese in flour, then egg wash, and finally in bread crumbs, repeating for a double coating.

Heat a small fry pan over medium heat and add 1/2 cup sunflower oil.

After 5 minutes, add the croquettes to the pan in a single layer and fry for 5-6 minutes, turning every 60-90 seconds until golden brown.

Remove the croquettes and place them on paper towels.

Drizzle the croquettes with honey, and top with dried cranberries and toasted pumpkin seeds.

For the main dish, pat the cod dry with paper towels and cut into 1 inch pieces.

Season the cod with sea salt and black pepper.

Pat dry 3 jarred roasted red bell peppers and cut into thin strips.

Grate 2 tomatoes to yield 1/2 cup and reserve.

Finely dice 1/2 onion and mince 3 cloves of garlic.

Heat a large fry pan over medium heat and add 2 tablespoons extra virgin olive oil.

Add the diced onion and minced garlic, stirring continuously for about 3 minutes until translucent.

Add the grated tomato and simmer for 4-5 minutes until thickened.

Add the roasted red bell pepper strips and mix well.

Add the cod pieces and 1/4 cup vegetable broth, cover the pan, and simmer.

Cooking Techniques

Equipment Needed

Spice Level: