chickpeas with spinach tapas

serves 2 people | takes 15-20 mins | recipe developed by Julia Rawe @RavenousRawe


100g spinach

150g chickpeas

Almond flakes

2 garlic cloves

1 tbsp tomato puree

1 tbsp sherry vinegar

Pinch cayenne pepper

1 tsp paprika

1 tsp cumin

1 tbsp water


Heat up a pan with no oil, once it is hot add the almond flakes and cook until they are golden brown in colour, remove them from the heat and place in a bowl to the side

Next heat up some oil in the pan and add 1 crushed garlic clove, once the garlic starts to fry add your spinach until wilted and cooked. You don’t want the spinach to be too watery so make sure you pan is hot, if there is a lot of excess liquid, drain the spinach with a sieve

Remove the cooked spinach and place in a bowl

Add a little more oil and add the second crushed garlic, then add your chickpeas, you want them to fry slightly but not too much

Add 1tbs tomato puree, 1 tbsp sherry vinegar, 1 tsp paprika, 1 tsp cumin, pinch cayenne pepper and 1 tbsp water

Let everything cook together for about 5 mins before adding the spinach

Place everything in a bowl and then sprinkle the toasted almond flakes on top

garlic mushrooms with parsley tapas

serves 2 people | takes 15-20 mins | recipe developed by Julia Rawe


300g chestnut mushrooms

200g white mushrooms

2 garlic cloves

½ tsp paprika / sweet paprika

½ tsp salt

1tsp sherry

8g parsley


Slice your mushrooms

Add the mushrooms to a bowl and; add the paprika and; salt, mix all together until the mushrooms are evenly coated

Thinly slice your 2 garlic cloves

Heat up a pan with some oil, once the pan is hot add the garlic slices

Once the garlic starts frying add the mushrooms, turning them over as they gain colour

Then add sherry and; continue to fry until mushrooms are slightly brown in colour

At the very end sprinkle chopped parsley and serve

pan con tomate

serves 2 people | takes 10- 15 mins | recipe developed by Julia Rawe


3 large tomatoes

1 garlic clove

2 tsp olive oil

1 tsp salt

4 slices of bread (any bread of choice, sourdough bloomer or ciabatta recommended)



Cut 4 slices of bread and place in toaster

Chop chives finely

Get your tomatoes and cut them in half

Place a standing box grater over a bowl and using the large grating holes, place your palms on the skin side and grate the tomato faces until you are left with just the skin.

Add two teaspoons of good quality olive oil and 1 tsp of salt to the grated tomatoes and set aside

Toast your bread

Remove the skin of 1 garlic clove

Once bread is toasted, rub the garlic clove over the toast, use half a clove per 2 slices

Drizzle some olive oil over the garlicky toasted bread

Spoon on a generous amount of the tomato mixture onto the bread and sprinkle with your chopped chives

Serve with a chilled glass of savōr vin de españa and enjoy!

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Enjoy with:

White - Vino de España
Rosé - Vin Français
Summer - Rosé and White
rosé & white - savōr |