Albariño paired with Shrimp Paella – A Summer Delight – #WinePW


Rias Baixas, the region in Galicia in Northwestern Spain, is widely known for its Albariño. Paella is not traditionally from there but from Valencia but that said, I was in the mood for Paella with shrimp and that’s how the pairing came about.

I’ve never been to the region but it’s on my list and both the food and the wines are quite impressive. Some 99% of all wine produced in the region is made with Albariño, although 12 varieties are permitted. With five different sub-zones across 4000 hectares that make up the region, there is variation among the wines but also a similarities in terms of quality level and style.

The wine pictured above was a sample I received as part of the #winewp group from Rias Baixas Wines.

The wine is from Bodegas Castro Martin, owned and managed by the family that bought it in 1981. Domingo Martin-Morales bought the bodega in 1981 and it is now managed by his daughter Angela Martin Serantes. She is the winemaker. The family were the first in the region to use stainless steel tanks.

The winery is located in the Val do Salnés, the largest of the five sub-zones which is in the northern half of the region and features the most coastline. Therefore the coolest and dampest of the five. Some 2/3 of production of all Albariño come from this region. The soils are alluvial on a bedrock of granite with some quartz.


Rias Baixas gets 67 inches of rain a year which makes the area very green and gives it the nickname of “Green Spain.” The constant presence of the Atlantic Ocean helps to moderate hot temperatures and allows for cooling of the grapes.

The wine spent time on its lees as do many in the area now. I really liked the texture, the beautiful acidity and minerality and the soft peach aromas I found in the wine.

It was a nice pairing with my Paella but I think it would go well with almost anything, certainly all seafood and pasta dishes, as an aperitif before dinner too. It is imported by Frederick Wildman and is around $18-$19 a bottle according to wine-searcher.

Paella is a Spanish seafood and rice dish from Valencia. I found this recipe on Cooking Light by someone name Julia Levy but I modified it a bit and realized as I was making it that Paella in some ways is both a rustic and an elegant dish. I made it improvising and changing items as I went which made me think it was something one could put together easily and that was how it was created.

I’ve always thought it to be a very festive dish and therefore never focused on the ease of the cooking although I own my own paella dish bought in Valencia. I love getting paella at Sevilla in the village, an old family haunt.


What you need for Shrimp with Paella Recipe:

    • 2 tablespoons olive oil
    • Saffron or 1/2 teaspoon ground turmeric
    • 1 cup chopped red bell pepper
    • 1 cup frozen green peas or peas and carrots
    • 1 tablespoon minced garlic
    • Rice
    • 3 tablespoons unsalted chicken stock
    • 3/4 teaspoon kosher salt
    • 1/2 teaspoon black pepper
    • 12 ounces frozen medium shrimp, thawed, peeled, and deveined
    • 2 tablespoons fresh lemon juice
What to do:
Heat oil in a large skillet over medium-high. Add Saffron or turmeric if you have no saffron on hand; cook 1 minute, stirring constantly. Add bell pepper, peas, and garlic to pan; cook 2 minutes, stirring occasionally.
Step 2

Stir in rice; spread in an even layer. Cook, without stirring. Reduce heat to medium. Stir in stock, salt, and pepper. Spread rice mixture in an even layer in pan. Cook, without stirring, until rice is almost ready.

Step 3

Arrange shrimp on top of rice mixture; cover and cook 3 to 4 minutes or until shrimp are done. Drizzle lemon juice over pan. Serve immediately.


Join the Wine Pairing Weekend Group on Twitter Saturday, August 11 at 11:00am ET for our our conversation on Crisp White Wines from Spain and Portugal. (Using hashtag #WinePW to follow the chat). Check out my fellow Wine Pairing Weekend Bloggers discoveries with Crisp White Wines from Spain and Portugal below

  • Lori of Dracaena Wines is Celebrating International Albariño Day with #WinePW.
  • David from Cooking Chat offers up Rias Baixas Albariño with Summer Party Nibbles.
  • Sarah of Curious Cuisiniere puts together Galician Style Mussels In White Wine And An Albariño Wine Pairing

  • Jill of L’Occasion says What We’re Drinking Now: Chill White Wine from Spain and Portugal.
  • Jeff of FoodWineClick! writes Tapas and Albariño: A Winning Combination.
  • Lauren of The Swirling Dervish features Wines from Cariñena, Spain: Perfect for Summer Sipping.
  • Cindy of Grape Experiences is Summer Sipping: Pazo Pondal Albariño 2017.
  • Rupal of Syrah Queen lists Top White Wines from the Douro Valley.
  • Michelle of Rockin Red Blog tells us to Beat the Summer Heat with Rias Baixas Albariño.
  • Wendy of A Day in the Life on the Farm shares Albariño and Seafood Stew: the Perfect Pairing.
  • Jane of Always Ravenous serves Grilled Clams with Spanish Albariño.
  • Nicole of Somm’s Table is Cooking to the Wine: Adegas Gran Vinum Nessa Albariño Rias Baixas and an Umami-packed Twist on Fish and Chips.
  • Susannah of avvinare offers Albariño paired with Shrimp Paella – A Summer Delight.
  • Gwendolyn of Wine Predator is having an Albariño Adventure on Anglesey.
  • Camilla of Culinary Adventures with Camilla pairs California Central Coast Albariños with Spanish Bites.



    • Lauren-
      I do love my Paella plate, not that I use if very often. The recipe was easy to make and I have to say delicious. I’m at conference and will be reading and commenting on everyone’s posts. Thanks for stopping by at Avvinare. Susannah

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