Spanish food culture: sea flavor meets paprika
Wine with food stands for the perfect harmony between wine and food and invites you on a Mediterranean journey of pleasure. In Spain, stuffed pimientos are a classic, given a special depth thanks to stockfish and the aromas of the sea in creamy paprika. The delicate, sweet peppers combine with the spicy bacalao to create a finely balanced starter or light main course. The focus is on wine with food, as the dish calls for a cleverly chosen wine pairing that combines freshness, acidity and fine roasted aromas. A Rioja Blanco aged in wood adds delicate vanilla notes, enhances the fish aromas and carries the light sweetness of the peppers through to the finish.
Ideal wine pairing: Rioja DOCa Blanco (Viura, Spain)
A Rioja DOCa Blanco from Viura grapes matured in wood adds complexity and structure to the pairing. Its subtle roasted aromas and fine fruit are the ideal accompaniment to the paprika-bacalao duo. White flowers, a hint of vanilla and restrained wood tones play around the sweetness of the peppers and ensure a harmonious, elegant transition to the salty notes of the cod. The moderate acidity freshens up the dish and balances the creamy filling. The interplay of freshness, ripe fruit and gentle hints of wood allow the peppers and fish to shine in a whole new way. A modern Rioja top dog for Spanish culinary culture!
Further wine recommendations for this dish
DO Rueda Verdejo (Castile-León, Spain)
The tangy acidity and aromas of green apple, citrus and fresh herbs of the Verdejo create a refreshing contrast to the creamy filling of the pimientos. The invigorating minerality highlights the sea notes of the bacalao, while the fruitiness enhances the sweetness of the peppers. Ideal for anyone who prefers a fresh, fruity pairing.
Mosel Riesling QbA (Mosel, Germany)
A dry Mosel Riesling impresses with lively acidity, clear apple fruit and animating stone fruit notes. Its slate minerality contrasts harmoniously with the sweetness of the peppers, supports the texture of the fish filling and ensures a lively freshness on the tongue. The elegance of the Riesling lends the dish a cool clarity.
Alvarinho Vinho Verde DOC (Minho, Portugal)
Ripe citrus notes and a delicate, peppery spiciness make this Vinho Verde a playful companion. The fine bubbles and zesty freshness support the aroma of the stockfish, while the gentle texture of the peppers is perfectly reflected in the glass. An attractive treat for fans of Portuguese cuisine.
Chablis AOC (Burgundy, France)
With a taut minerality and delicate lemon fruit, this Chardonnay presents itself as a noble companion. The fine lime notes and freshness on the finish accentuate the saltiness of the stockfish and enhance the aromatic sweetness of the peppers. Skilfully balanced between acidity and creaminess, this wine is an elegant delight.
Pfalz Sauvignon Blanc QbA (Pfalz, Germany)
Animating freshness and notes of gooseberry, lime and green asparagus provide a modern twist to Spanish cuisine. The cool character and fruity finish enliven the spicy sea notes of the Bacalao and bring lightness into play. An insider’s tip for fans of gripping aromas and invigorating balance.
The recipe:
Pimientos rellenos de Bacalao (Paprika gefüllt mit Stockfisch)
Cooking utensils
- 1 Ofenfeste Form
- 1 Kochlöffel
- 1 Schüssel
- 1 Sieb
- 1 Schneidebrett
- 1 Messer
Ingredients
Füllung:
- 300 g Bacalao Stockfisch, entsalzt
- 4 kleine rote Paprika
- 2 mehligkochende Kartoffeln
- 1 kleine Zwiebel
- 1 Knoblauchzehe
- 2 EL Olivenöl
- 1 Ei hartgekocht
- 1 EL glatte Petersilie gehackt
- 1 Prise Muskat
- Salz und Pfeffer
Sauce:
- 1 EL Olivenöl
- 1 kleine Zwiebel
- 1 kleine Möhre
- 1 Knoblauchzehe
- 200 ml Fischfond
- 50 ml trockener Weißwein
- 2 EL Tomatenmark
Preparation
Füllung:
- Bacalao abspülen, 24 Stunden wässern (Wasser mehrfach wechseln).
- Kartoffeln schälen, würfeln und in Salzwasser kochen, abgießen, zerstampfen.
- Bacalao in Wasser 10 Minuten pochieren. Haut und Gräten entfernen, Fisch zerpflücken.
- Zwiebel und Knoblauch feinhacken, in Öl glasig dünsten. Bacalao und Kartoffeln zugeben, vermengen.
- Ei hacken, Petersilie unterheben, mit Muskat, Pfeffer und Salz abschmecken.
- Paprika waschen, Deckel abschneiden, entkernen. Mit Füllung füllen.
Sauce:
- Zwiebel, Möhre und Knoblauch fein würfeln, in Öl anbraten.
- Tomatenmark zugeben, kurz rösten, mit Weißwein ablöschen.
- Fond zufügen, 10 Minuten köcheln, pürieren.
- Paprika in die Form setzen, mit Sauce begießen.
- Im Ofen bei 180 °C (Umluft) ca. 30-35 Minuten garen.
Empfohlene Beilagen:
- Kartoffelstampf mit Olivenöl
- Blattsalat mit Vinaigrette
- Baguette oder Ciabatta
