Crowd-Pleaser Spanish Dishes to Pair With Cava

In February, I had the pleasure of experiencing Spain alongside a group of famed journalists, authors and foodies, diving deep into the world of Consorcio del Jamón Serrano to get schooled on—and savor—the rich traditions behind its time-honored aging process. 

The “Crafted in Spain, Perfected by Time” journey was led by none other than local culinary force Doreen Colondres—celebrated chef, sommelier, Vitis House Wine School founder, and European Union ambassador for Jamon and D.O. Cava. Together we traversed Barcelona, Girona, Zargoza and Madrid, visiting Spain’s three largest jamón serrano producers, sipping cava, indulging in incredible bites and soaking in some of the country’s most iconic spaces.

Of course, I couldn’t leave Spain behind—so I brought a little bit back for you in the form of Doreen’s inspired recipes. Now you can channel the streets of Spain in your own kitchen. 

Huevos Rotos de Yuca
With Jamón Consorcio Serrano & Chimichurri

When craving a home-cooked comfort meal, turn to the Spanish classic “broken eggs with serrano ham.” Traditionally made with potatoes, opt for yuca and authentic chimichurri. Match the harmonious blend of flavors and textures with a cava reserva to warm your stomach. 

Ingredients

10-12 pieces of frozen yuca (better if ready to fry)
1-2  large eggs
Sunflower or olive oil for frying 2-3 oz. jamón consorcio serrano, crispy (optional)
Salt and pepper to taste 

Chimichurri Ingredients

1/2 cup of EVOO 
1/2 cup salted water
2 Tbsp. red wine vinegar 
1/2 garlic head 
1/2 med red bell pepper 
1/2  cup fresh parsley 
1 Tbsp. dry oregano 
1 tsp. paprika
Black pepper to taste

• Prepare the chimichurri: Combine all ingredients in a glass jar and place in the refrigerator until ready to serve.

• Prepare the yuca: Start peeling, boiling and then frying the yuca, or use the ready-to-fry one. Add the yuca to a generously oiled large frying pan heated to medium-high, fry for 3-5 minutes or until golden and crispy on the outside and tender on the inside. Then remove and place on a paper towel-lined plate and set aside.

• Cook the eggs: On a different pan over medium-heat with EVOO, cook eggs sunny-side up, season with a little salt and pepper, and set aside.

• Assemble the dish: Arrange yuca on a plate with fried eggs, chimichurri and jamón serrano.

• Serve: Allow guests to break the yolks and mix everything together.

Optional: Sprinkle a pinch of smoked Spanish paprika over the top for extra flavor, or add a piquillo sauce.

Pair with a thick-crusted bread and a glass of your fave cava. Cin cin! 

Creamy Cheese
With Jamón Consorcio Serrano, Roasted Tomatoes & Herbs

A total crowd-pleaser, this flavorful and attested dish can be served as an hors d’oeuvre, a starter or the star of your next brunch spread. Pair with a D.O. Cava Rosé or D.O. Cava Reserva for a bubbly bev leaning into the creamy cheese, salty ham and acidic tomatoes.

Ingredients

32 oz. organic whole milk Greek yogurt
8-10 long slices jamón consorcio serrano
1 cup heirloom cherry tomatoes
3 Tbsp. EVOO
1 Tbsp. balsamic vinegar
1 garlic clove fresh thyme
Honey or microgreens (optional)
Salt to taste

• Prepare the cheese: Pour yogurt into large bowl and stir in salt. Line another large bowl with linen or cheesecloth. Pour yogurt mixture into the cloth, tie at the top and place in a colander to drain for 8–10 hours. Set aside on the counter and then transfer it to the fridge until ready to serve.

• Roast the tomatoes: Preheat oven to 400°F. On aluminum
foil-covered sheet pan, add tomatoes. Sprinkle with olive oil, vinegar, thyme, garlic, salt & pepper. Toss to coat. Roast in oven for 10 minutes.

• Serve: Spread cheese on a plate. Add tomatoes in the center or on one side, along with a few slices of jamón consorcio serrano, more thyme, microgreens or olive oil & honey (optional). Serve with fresh baguette, pita or fresh veggies for dipping.

Mushrooms Al Cava
With Crispy Jamón Consorcio Serrano 

Already one of the most celebrated recipes in Spain, “champiñones al ajillo” can be further elevated with a crispy addition of jamón consorcio serrano, baked to enhance both the flavor and aroma. Pair with the enchantingly complex D.O. Cava Gran Reserva or top with an egg for brekky or brunch.

Ingredients

2 cups finely chopped mushrooms: chanterelle, oysters and baby portabella
4 slices jamón consorcio serrano
3 garlic cloves, minced 
1/4 cup cava
3 Tbsp. EVOO
Fresh parsley to taste, minced
Salt and black pepper to taste

• Prepare the jamón: Preheat oven to 400°F. Arrange jamón slices on baking paper-lined sheet pan, leaving space between slices. Cover with baking paper. Bake for 10–12 minutes. Remove from oven and let sit for 5 min. 

• Sauté the mushrooms: Heat olive oil in pan over medium-high heat. Sauté mushrooms until they turn golden (1-2 minutes). Add garlic, cava, salt and pepper. Cook for additional 1-2 minutes. Stir in parsley.

• Serve: Add mushrooms to plate with the crispy jamón serrano and parsley on top. Serve with fresh baguette and pair with Cava Gran Reserva.