Jan 11

Warm up with Reál Sangria!


We’re coming to you live from Miami, FL, bundled up in what seems to be every single layer of clothing we own. In a city where the average temperature in January is about 70 degrees, baring the recent 30 degree weather has been no walk in the park. To stay warm, we’re drinking spiced Sangría!

1/3 cup Triple Sec
1/4 cup sugar
4 whole cloves
1 cup apple juice
3 blood oranges, sliced
2 lemons
1 pear
2 cinnamon sticks
1 bottle of Reál Sangria

Combine all ingredients in a large pitcher until the sugar dissolves. If you cannot find a particular fruit, replace with any other you desire. Refrigerate overnight and remove cloves and cinnamon sticks before serving!

Nov 02

Dessert of the Day: Crema Catalana


Crema Catalana is a traditional Spanish dessert, very similar to the French créme brulée. This dessert will keep your guests coming back!

• 2 cups of milk
• 4 egg yolks
• 1 stick cinnamon
• grated rind of 1 lemon
• 1 tbsp cornstarch

This dessert is delicious and easy to make, but should be prepared ahead of time because it requires 2-3 hours of refrigeration before serving.

In a pot, beat together egg yolks and 3/4 cup of sugar until it is thoroughly blended and turns frothy. Add the cinnamon stick and grated lemon rind and then pour in milk and cornstarch. Slowly heat the mixture, stirring constantly, just until thickened. Remove pot from heat immediately.

Remove the cinnamon stick and ladle the milk mixture into 4-6 individual dishes. Allow to cool and refrigerate for about 2-3 hours.

Before serving, preheat the boiler. Remove individual dishes with the desserts from the refrigerator and sprinkle the rest of the sugar over each. When the broiler is hot, place the individual dishes on the top shelf and allow sugar to caramelize and turn golden brown. Remove and serve immediately, or serve chilled.

Recipe courtesy of About.com: Spanish Food

Oct 05

Tapa of the Day: Croquetas de Jamón Serrano (Ham Croquettes)


One is unlikely to come across a Spanish tapas bar that does not serve croquetas - This delicious finger food goes perfectly with wine, beer and sangria. Serve as an appetizer at your next fiesta!


Olive Oil
2 cups of bread crumbs
4 tbsp flour
2 eggs, beaten with water
Dash of paprika
1 cup of milk
3 tbsp extra virgin olive oil
1/2 onion, finely chopped
1/2 lb of jamon serrano, finely chopped
Salt and pepper


Heat olive oil and cook chopped onions. Stir in flour and whisk in the milk. Cook and stir until sauce thickens. Season with salt, paprika and pepper. Throw in jamon serrano and pour the mixture into a dish, spreading evenly. Store in refrigerator until solid.

Place beaten eggs in a dish and the bread crumbs in another. With moistened hands, for the chilled mixture into balls. Dip each croqueta into bread crumbs, then in beaten egg, then in bread crumbs again. Allow to cool for 30 minutes.

Heat olive oil in deep fryer and fry the coquetas a few at a time, until golden, about 3 minutes.

Recipe courtesy of La Tienda Europe

Sep 30

Tapa of the Day: Mini Costillas (Ribs)


Ribs are an American favorite - but why not put a Spanish twist on them? These Costillas are a Spanish tradition, and they will be a great addition to your next BBQ!


Pork ribs (about 2 pounds)
1 teaspoon Tabasco sauce
1 teaspoon soy sauce
1 tablespoon ketchup
1 tablespoon brown sugar
2 tablespoons flour
6 tablespoons sherry
Sea salt


1. Using a heavy knife, break up the ribs into small pieces
2. Mix the Tabasco sauce, ketchup, sherry and brown sugar.
3. Put the flour in a bowl and dip in ribs until fully coated
4. Dip each rip into the sauce
5. Place on BBQ until fully cooked

Sprinkle with salt and serve with our Fruity Sangría!

Sep 21

Cocktail of the Day: Passion Fruit Sangría


Make an unforgettable cocktail for your next event!


1 bottle of white Reál Sangria
1 orange
1 lemon
1 lime
2 cups of passion fruit juice
2 cups of pineapple juice
1 cup of ginger ale
1 kiwi

Pour the Reál Sangria and mix with all juices. Toss wedges of orange, lime, lemon, and kiwi into the pitcher. Add ginger ale before serving.

Enjoy with any of our delicious tapa recipes!

Sep 08

Tapa of the Day: Churros


Churros are known as the doughnuts of Spain: light, crispy and delicious, they may even have us beat! The tasty treat gets its name from its shape, which resembles the horns of the Churro breed of sheep reared in Spain. Can be eaten for breakfast or a snack, extra delicious when dipped in chocolate or dulce de leche!


17 fl oz water
9 oz sifted flour
1 tsp salt
Olive oil (for frying)
Sugar (optional)

Bring the salted water to a boil in a pot. Once it starts to boil, pour the flour in and mix until the dough is even and smooth. Remove from heat and continue to work the dough. Once smooth, take long, thin strips of dough and twist together.

Heat the oil and drop in the strips of dough and cook from 3-4 minutes, or until golden. Cook as many will fit without touching each other. Sprinkle with sugar and enjoy!

Sep 03

Tapa of the Day: Sangría Ice Cream


Thanks to one of our Facebook fans, we have a delicious new recipe! Sangria Ice Cream is perfect for hot days and nights.. try it out and let us know!


1 bottle of Reál Sangria
8 egg yolks
200 grams of sugar
1 spoon of cinammon
1 lemon peel
1 piece of ginger


Boil Reál Sangria with sugar, cinnamon, lemon and ginger for ten minutes. Separate and let cool. Once cooled, pour another cup of Reál Sangria into the mix. Mix the egg yolks and pour into once more, this time stirring it for 3 minutes. Once finished, put into the freezer. Once frozen, serve and enjoy!

1 botella Reál Sangria
8 yemas de huevo
200 g azúcar
1 ramita o cucharadita de canela
1 piel de limón
1 trocito de jengibre
25 g azúcar

Cocer el vino con el azúcar, la canela, la piel de limón y el jengibre 10 min , dejar que reduzca. Separar y dejar enfriar. Cuando este frio añadan otra copita de vino tinto.
Mezcla las yemas con el azúcar, y añadir al vino ya colado y sin canela ni limón.
Llevar a fuego suave y mezclar sin dejar de mover, por 3 minutos. Importante: que no llegue a hervir solo 3 minutos a fuego lento. Enfría en la nevera o en el freezer y luego servilo frío o congelado. Disfrútenlo estas noches de calor

Sep 02

Tapa of the Day: Meatballs in Tomato Sauce


Found in most tapas bars, this traditional dish tastes best when served piping hot straight from the pan. Provide plenty of fresh bread to mop up the juicy tomato sauce.


• 2 tablespoons of olive oil
• 8 oz ground beef
• 1 cup (2 oz) fresh white breadcrumbs
• 2 tablespoons grated Manchego or Parmesan cheese
• 1 tablespoon tomato paste
• 3 cloves garlic, chopped fine
• 2 scallions, chopped fine

En un recipiente mezcle la carne, el pan rallado, el queso, la pasta de tomate, el ajo, la cebollina, el tomillo, la cúrcuma, la sal y la pimienta. Usando sus manos forme 12 o 15 bolas firmes.

Caliente el aceite de oliva en un sartén en temperatura media-alta. Añada las albóndigas y cocine por algunos minutos o hasta que estén dorados todos los lados.

Añada los tomates, el vino, la albahaca, y el romero. Cocine a fuego lento por 20 minutos o hasta que las albóndigas estén cocinadas. échele sal y pimienta al gusto y sírvalo caliente.

• 2 teaspoons chopped fresh thyme
• 1/2 teaspoon turmeric
• Salt and pepper, to taste
• 2 cups (16 oz) canned plum tomatoes, chopped
• 2 tablespoons red wine
• 2 teaspoons chopped fresh basil leaves
• 2 teaspoons chopped fresh rosemary

In a bowl, thoroughly mix together the beef, breadcrumbs, cheese, tomato paste, garlic, scallions, egg, thyme, turmeric, salt, and pepper. Using your hands, shape the mixture into 12 to 15 firm balls.

Heat the olive oil in a skillet over medium-high heat. Add the meatballs and cook for several minutes or until browned on all sides.

Add the tomatoes, wine, basil, and rosemary. Simmer gently for around 20 minutes, or until the meatballs are cooked. Season generously with salt and pepper and serve hot.

Albóndigas en salsa de tomate


• 2 cucharadas de aceite de oliva
• 8 oz de carne molida
• 1 taza (2 oz) de migas de pan fresco
• 2 cucharadas de manchego rallado o queso parmesano
• 1 cucharada de pasta de tomate
• 3 dientes de ajo finamente picados
• 2 cebollinas finamente picadas
• 2 dos cucharaditas de tomillo fresco picado
• 1/2 cucharadita de cúrcuma
• Sal y pimienta para darle sabor
• 2 tazas (16 oz) tomates de lata picados
• 2 cucharas de vino tinto
• 2 cucharaditas de albahaca fresca picada
• 2 cucharaditas de romero fresco picado

En un recipiente mezcle la carne, el pan rallado, el queso, la pasta de tomate, el ajo, la cebollina, el tomillo, la cúrcuma, la sal y la pimienta. Usando sus manos forme 12 o 15 bolas firmes.

Caliente el aceite de oliva en un sartén en temperatura media-alta. Añada las albóndigas y cocine por algunos minutos o hasta que estén dorados todos los lados.

Añada los tomates, el vino, la albahaca, y el romero. Cocine a fuego lento por 20 minutos o hasta que las albóndigas estén cocinadas. échele sal y pimienta al gusto y sírvalo caliente.

Aug 24

Tapa of the Day: Gambas a la Plancha


Pan-grilled shrimp
Spaniards love to eat grilled shrimp at the counter of a good tapas bar while sipping a glass of chilled fino sherry or cold beer. The bars are often crowded, leaving little or no space for proper eating, and I find it fascinating to watch the locals skillfully manage to eat shrimp with one hand while holding a drink in the other. Look for medium-large whole shrimp and leave the heads on for cooking. Sucking the juices from the flavor-packed heads of the cooked shrimp is considered the best part.

• 1/2 cup olive oil
• Juice of 1 lemon
• 2 teaspoons Sanlucar sea salt
• 24 medium-large shrimp (about 1 pound) in the shell with heads intact

In a bowl, whisk together the olive oil, lemon juice, and salt until well blended. Dip the shrimp briefly into the mixture to coat lightly.

Heat a dry skillet over high heat. When the pan is very hot, working in batches, add the shrimp in a single layer without crowding. Sear for 1 minute. Decrease the heat to medium and continue cooking for 1 minute longer. Turn the shrimp, increase the heat to high, and sear for 2 more minutes, or until golden. Keep the shrimp warm on an ovenproof platter in a low oven. Cook the rest of the shrimp in the same way.

When all the shrimps are cooked, arrange on a platter and serve immediately.


• 1/2 taza de aceite de oliva
• Jugo de limón
• 2 cucharadas de sal marina
• 24 gambas medianas-largas (aproximadamente 1 libra) en su caparazón, con la cabeza intacta

En un recipiente, bata el aceite de oliva, el jugo de limón y la sal hasta que quede bien mezclado. Sumerja las gambas en la mezcla para que queden untadas ligeramente de la mezcla.

Caliente un sartén en temperatura alta. Cuando el sartén este bien caliente añada las gambas en una sola capa sin dejarlos amontonados. Déjelos dorar por un minuto. Reduzca la temperatura a medio y continúe cocinando por 1 minuto. Voltee las gambas y suba de nuevo la temperatura a alto y deje dorar por 2 minutos o hasta que estén doradas. Mantenga las gambas tibias en un plato resistente al calor en el horno. Cocine el resto de las gambas de la misma manera.

Cuando todas las gambas estén listas, sírvalas en un plato.

Aug 13

Cocktail of the Day: Champagne Sangría

A twist on the traditional Mimosa, our Champagne Sangría is perfect for birthday parties or brunch!
Champagne Sangría

2-3 oz Triple Sec
2-3 oz Cardenal Mendoza Brandy
2-3 oz Grand Marnier
1 bottle of champagne or prosecco
2 cups of diced fruit: peaches, pineapples, blueberries, strawberries, oranges, etc

Combine all ingredients except for Champagne. Add thin slices of lemon and lime into the pitcher. Serve in glasses filled with crushed ice. Allow guests to pour the Champagne into their own glass or add the Champagne right before serving. Enjoy with Spanish music and tapas!