3 Easy Mediterranean Recipes
&
Authentic Wine Pairings
deClaramunt cofounder, Eric, highlights how the simple flavors of Spain are perfectly complemented
by authentic wines from Catalonia
April 30, 2026 – Miami, Florida
“I believe that the best food is uncomplicated. Southern Europe has mastered the art of simple, yet succulent gastronomy. In my busy life, I cook Mediterranean dishes on a daily basis. Simple, nutritious, and delicious.
As a recent college-grad in 2018, I had the opportunity to visit 13 world-renowned wineries in La Rioja, Spain. Apart from plunging into the world of wine, the trip was eye opening in terms of gastronomy.
I brought back dozens of recipes from all over Spain. I will share with you below some of the most memorable and authentic Mediterranean recipes that I tried.
Need a simple recipe that won’t fail to impress? deClaramunt has you covered.”
Eric, co-founder of deClaramunt
1. Brie, Apricot & Walnut Toast
Inspired by a bite on Laurel Street, Logroño
In 2018, I wandered down Calle Laurel in Logroño, Rioja’s most iconic street for tapas. The entire strip hums with the clinking of glasses and the scent of grilled peppers and jamón. It portrayed life at its fullest. Of all the bites I tried that night, one stuck with me—simple, sweet, and unforgettable.
INGREDIENTS
- 1 pack of Melba toast (the kind that looks like mini slices of bread)
- Apricot jam
- Triple-cream Brie
- Whole walnuts
- A small water dropper or spoon
DIRECTIONS
1. Lay out the Melba toasts. Using a dropper or small spoon, gently hydrate each cracker with a few drops of water until it softens slightly—just enough to mimic the texture of fresh bread without going soggy.
2. Spread about a teaspoon of apricot jam on each toast.
3. Top with a thick slice of Brie (about 2–3 cm).
4. Press a whole walnut gently onto each piece.
5. Serve immediately.
WINE PAIRING
Claramunt Blanc
100% White Grenache
Brie is soft, buttery, and rich — and White Grenache has balanced acidity that cuts through the creaminess, creating a clean and refreshing contrast. White Grenache shows flavors like apricot, peach, and green apple — it naturally enhances the sweet-tart notes of the apricot in the toast, creating a harmonious echo on the palate.
2. Salmorejo Cold Tomato-Bread Soup from Andalusia
Silkier than gazpacho, salmorejo is the cooler cousin of Spain’s summer soups. It’s traditionally eaten chilled with jamón and egg — simple, satisfying, and deeply rooted in southern Spain.
INGREDIENTS
- 6 Ripe Roma tomatoes
- 100 ml Extra virgin oil
- 1 Garlic Clove
- Salt to taste
- 200 g Stale white bread, crust removed
- 1 Hard-boiled egg, chopped
- Jamón serrano, diced
DIRECTIONS
1. Blanch & peel the tomatoes: Score the bottoms with an X, then blanch in boiling water for 30 seconds. Cool in ice water, peel, and core.
2. Blend tomatoes, garlic, and bread until smooth.
3. Emulsify by slowly adding olive oil while blending, until thick and creamy. Season with salt.
4. Chill for at least an hour.
5. Serve cold, garnished with chopped egg and jamón.
WINE PAIRING
Claramunt Negre
100% Red Grenache
This pairing brings a more adventurous energy to the table. Our Red Garnacha is soft, fruit-forward, and smooth — perfect when served just a bit cooler than room temperature. It plays well with the ripeness of the tomatoes and the richness of the jamón, giving salmorejo a deeper, more savory dimension.
3. Flamenquín Cordobés Ham & Cheese Rolled in Pork and Fried to a Crisp
My American palate was begging for something richer and fuller in body after several weeks. That’s ok. Life is all about balance. This is one of Córdoba’s most indulgent traditions, calling to you from the window of almost every tapas bar. It’s crunchy, salty, and totally satisfying. Serve this one hot and with wine.
INGREDIENTS
- 6 thin slices of pork loin (or pounded chicken breast)
- 6 slices jamón serrano
- 6 slices semi-cured Spanish cheese (like Manchego)
- Flour
- 2 eggs, beaten
- Breadcrumbs
- Olive oil
- Lemon wedges (optional)
DIRECTIONS
1. Assemble each flamenquín: Lay down a slice of pork, top with jamón and cheese, then roll tightly like a cigar.
2. Coat in flour, dip in beaten egg, and roll in breadcrumbs.
3. Fry in olive oil over medium heat until golden brown and cooked through (3–4 minutes per side). Drain on paper towels.
4. Serve hot, optionally with lemon or a fresh green salad.
WINE PAIRING
Obra No. 1 Gran Reserva
80% Merlot, 20% Cabernet Sauvignon
This isn’t the time for a light wine. Obra No. 1 brings depth and structure, with robust tannins and concentrated fruit to stand up to the intensity of the dish. The silky yet firm tannins in this Gran Reserva cut beautifully through the fattiness of the pork and cheese, cleansing your palate after every bite and keeping things balanced — not greasy.
Want these recipes on hand whenever you cook? Download the printable PDF with all 3 Mediterranean dishes
