Ideas of Recipes with Cava

At Segura Viudas we offer you a section with the best recipes to surprise your guests with our exclusive selection of cavas and wines.

Salmon with Cava

Paired with our Segura Viudas Lavit Brut Nature, salmon with cava is simple and extremely delicious.

• We will start by dividing the tomatoes in two and removing the seeds, chop the onion and place everything in a pan with a little butter, and add the herbs.
• Next, we will place this cooking in a container for the oven and together with the salmon, and on top of it the magic touch of the Segura Viudas Lavit Cava, we recommend keeping the rest in the fridge and enjoying it with this same dish, exquisite!
• We will add everything to the oven at medium temperature for half an hour and when it is ready, we will set aside the salmon.

The last steps will be to use the cooking juices and beat everything to make the sauce that will be made up of the cooking juices, the butter, the flour and the liquid cream. We serve the salmon by pouring the sauce on top, it can also be accompanied by steamed vegetables or potatoes and, ready to taste!

Gambas Al Cava

Without a doubt, a classic along with our Segura Viudas Brut Reserva. Prawns with Cava is an easy and perfect recipe to add a touch of cava, a success to give it an exquisite flavor. We start by making mincemeat with the garlic, parsley and almonds. Add the EVOO and the flour, stir until a paste forms and set aside. We put a saucepan on the fire and distribute the prawns, spread the reserved mincemeat on top. Add 300ml of Segura Viudas Brut Reserva cava and a little salt.

When it starts to chup, chup, cover the saucepan and leave over medium heat for about 10 minutes. Finally, after these minutes, uncover and let it cook for 5 more minutes. If the prawns have drunk all the cava we can add a little more. The ideal is that there is sauce left to be able to dip later with bread. Once cooked, we serve it in a bowl. And to enjoy!

Hake with cava

Our Segura Viudas Brut Reserva Heredad could not be missing from these recipes; this hake recipe with cava is a delicious dish with a delicious sauce accompanied by prawns and our incredible Segura Viudas Brut Reserva. We explain step by step

• In a saucepan, pour a splash of extra virgin olive oil and fry the leek and garlic. Cook over low heat until the leek is very soft, about 25 minutes. Don’t forget to add a pinch of salt.
• Then add the tablespoon of flour and cook it for 2 or 3 minutes. Now turn up the heat a bit, add our delicious Segura Viudas Brut Reserva Cava and let the alcohol evaporate, this step gives it an exquisite touch.
• When it no longer smells of alcohol, add the fish broth and a touch of pepper and let the sauce reduce a little. Blend the sauce with a blender or a food processor until it has a fine and homogeneous texture.
• Return the sauce to the saucepan you were using and, when it has warmed up again, add the pieces of hake.
• Cook them over low heat and preferably with the lid of the pot on. When the hake is 3 or 4 minutes away from being ready, add the prawns and clams.
• Cover again. When the clams have opened, the dish is ready.

By following these simple steps, you will have your delicious dish of hake with cava ready. From Segura Viudas we recommend pairing it with our elegant Segura Viudas Reserva Heredad.

Monkfish with clams in Cava

Together with our Segura Viudas Brut Reserva, this recipe will be delicious, easy and healthy.

• First, soak the clams in cold salted water for 30 minutes to release any sand they may contain. Then cut the monkfish loin into large cubes and leave to cool in the refrigerator.
• Next, peel the potatoes, wash them and chop them into even pieces. Peel and finely chop the onion and garlic cloves.
• Next, wash and clean the peppers, removing the seeds and white filaments; and cut them into small pieces and wash the tomatoes and chop or grate them.
• Heat 2 tablespoons of olive oil in a pot, add the onion and peppers and cook for 5 minutes. Add minced garlic, cook for 1 minute. Sprinkle with the sweet paprika and the saffron threads.
• Add the tomato and cook over medium heat until the water evaporates and a thick sauce remains.
• And finally, add the potatoes and the Cava stir and let it reduce by half. Add the hot broth and the peas, the salt and cook for 15 minutes over low heat and, finally, add the monkfish pieces and the washed clams to the pot and cook for 5 more minutes.

Season with salt and let stand a few minutes before serving. Cheers!