Niso Wine Tours’ favorite Spanish recipes to pair with Tempranillo
Ever wonder what to pair with that tasty bottle of Tempranillo you just picked up at the store? Below you will find 100% authentic Spanish recipes for “Lechazo,” or roast baby lamb, partridge and quail that come directly from the kitchen of one of our favorite wineries to visit within Ribera del Duero, Bodgas Comenge. Try these recipes at home and tell us what you think!
Recipes from the kitchen of Bodegas Comenge:
Roast baby lamb
- 1 kid lamb or goat, halved or quartered (4 or 5 kg)
- 150 grams lard
- White wine
- 1 sprig rosemary
- 1 head of garlic
- 2 laurel leaves
- Salt and water, as needed
In an earthenware cooking pot, place the quartered pieces of the baby goat or lamb; season with salt, rosemary, laurel, lard and garlic. Reserve one garlic clove. Roast in oven for approximately 1 ½ hours at 180 degrees Celsius.
Grind in a mortar the clove of garlic, a little rosemary and parsley. Add the white wine and water; turn the quartered pieces of the baby goat or lamb over and add the crushed mixture. Cook for an additional 15 minutes until the meat is cooked through, but still tender and serve with oven-roasted potatoes and red bell peppers.
Partridge and Beans
Ingredients for 4 people:
- 60 ccs olive oil
- 2 cloves of garlic
- 600 grams white beans (cannellini)
- 1 pinch of saffron
- 2 onions
- 2 chile peppers (guindillas)
- 1 laurel leaf
- 2 partridges
- 1 teaspoon paprika
- 100 ccs white wine
- In a saucepan, brown the garlic and half of the onion, finely chopped, in the olive oil.
- Add the laurel leaf and guindilla (or cayenne).
- Once browned, sprinkle with paprika and moisten immediately with white wine to avoid burning the pepper.
- Next, add the beans, previously soaked, frying them for one minute at medium heat, stirring constantly.
- Moisten with stock, covering the beans lightly and add the raw onion and a little saffron.
- Cook for 30 minutes, once in a while adding ice cubes to help the broth take shape.
- Finally, add the the pieces of partridge and let it cook until the meat is fully cooked, but still tender, approximately an additional 15-20 minutes
- Serve sprinkled with chopped parsley.
- 1 water glass of oil
- 3 cloves of garlic
- 1 water glass of water with half a cube of chicken stock
- 1 large onion (150 grams)
- 4 quail
- 1 laurel leaf
- 1 oregano bouquet
- Black pepper
- 1 tomato, peeled and seeded
- 1 water glass, not very full, of white wine
- 2 carrots
Prepare the quail, removing feathers and down, if necessary. Wash the carrots, peel them, and cut them into rough slices. Peel and finely chop the onion. Put all of the raw ingredients in a saucepan with the cloves of garlic whole; cover the pan and let it simmer over low heat for an hour (depending on how tender the quail are). When they are tender, remove the quail and put them on a serving plate, covering them with the sauce after having removed the bouquet of oregano and cloves of garlic and running the rest through a mixer. Serve hot. Can be accompanied by sliced fried potatoes.