20 Delicious Cava Recipes for Every Occasion

There’s something magical about sharing a meal that brings people together, and what better way to do that than with a glass of Cava in hand? Whether you’re planning a cozy dinner for two or a festive gathering with friends, our roundup of 20 Delicious Cava Recipes for Every Occasion has got you covered. From bubbly brunches to elegant dinners, let’s toast to flavors that spark joy in every sip and bite. Keep reading to discover your next favorite dish!

Sparkling Cava Sangria

This summer, transform your gatherings with a refreshing Sparkling Cava Sangria, a bubbly twist on the classic that’s as visually stunning as it is delicious. The effervescence of Cava elevates the traditional sangria, making it a perfect centerpiece for any celebration.

Ingredients

• For the sangria:
  • 1 bottle (750ml) Cava, chilled
  • 1 cup orange juice, freshly squeezed
  • 1/4 cup brandy
  • 2 tbsp honey
  • 1 orange, sliced
  • 1 lemon, sliced
  • 1 lime, sliced
  • 1 cup strawberries, hulled and halved
  • 1/2 cup raspberries

Instructions

1. In a large pitcher, combine the orange juice, brandy, and honey, stirring until the honey is completely dissolved.
2. Add the sliced orange, lemon, lime, strawberries, and raspberries to the pitcher, gently stirring to mix.
3. Carefully pour the chilled Cava into the pitcher, stirring lightly to combine without losing too much carbonation.
4. Let the sangria sit in the refrigerator for at least 1 hour to allow the flavors to meld, though 2 hours is ideal for deeper flavor.
5. Serve the sangria in glasses filled with ice, ensuring each serving gets a generous amount of fruit.

Chilled to perfection, this Sparkling Cava Sangria offers a delightful balance of sweet and tart flavors, with the fruit adding a juicy burst in every sip. For an extra touch of elegance, garnish each glass with a sprig of mint or a few edible flowers before serving.

Cava Infused Seafood Paella

Kaleidoscopic in flavor and presentation, this Cava Infused Seafood Paella is a symphony of Spanish tradition and modern culinary finesse. Perfect for a summer soirée, it marries the briny depth of the ocean with the effervescent brightness of Cava, creating a dish that’s as vibrant as it is delicious.

Ingredients

• For the base:
  • 2 cups Bomba rice
  • 4 cups seafood stock
  • 1/2 cup Cava
  • 1 large onion, finely diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1/4 cup olive oil
  • 1 tsp saffron threads
  • 1 tsp smoked paprika
• For the seafood:
  • 1 lb mussels, cleaned and debearded
  • 1 lb clams, cleaned
  • 1/2 lb shrimp, peeled and deveined
  • 1/2 lb squid, cleaned and sliced into rings
• For garnish:
  • 1/4 cup chopped parsley
  • Lemon wedges

Instructions

1. Heat olive oil in a large paella pan over medium heat. Add onion, garlic, and red bell pepper, sautéing until soft, about 5 minutes.
2. Stir in Bomba rice, saffron, and smoked paprika, coating the rice evenly with the oil and vegetables, about 2 minutes.
3. Pour in Cava and let it simmer until the alcohol evaporates, about 3 minutes. Tip: The aroma will tell you when it’s ready.
4. Add seafood stock, bring to a boil, then reduce to a simmer. Do not stir after this point to achieve the perfect socarrat (crispy bottom).
5. Arrange mussels, clams, shrimp, and squid on top of the rice. Cover with a lid or aluminum foil and cook for 15 minutes.
6. Remove from heat and let rest, covered, for 5 minutes. Tip: This allows the flavors to meld beautifully.
7. Garnish with chopped parsley and serve with lemon wedges. Tip: A final drizzle of olive oil adds richness.

Radiant with the colors of the sea and the sparkle of Cava, this paella offers a textural delight from the crispy socarrat to the tender seafood. Serve it straight from the pan for a dramatic presentation that’s sure to impress.

Chicken with Cava and Mushrooms

Nothing elevates a simple chicken dish quite like the addition of Cava and mushrooms, creating a symphony of flavors that’s both luxurious and comforting. This recipe, with its rich sauce and tender poultry, is perfect for a dinner that feels special yet is deceptively easy to prepare.

Ingredients

• For the chicken:
  • 4 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • Salt and pepper
• For the sauce:
  • 1 cup Cava (Spanish sparkling wine)
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 8 oz mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 tbsp butter

Instructions

1. Season the chicken breasts with salt and pepper on both sides.
2. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes per side, or until golden brown and cooked through. Remove from skillet and set aside.
3. In the same skillet, melt butter over medium heat. Add mushrooms and garlic, sautéing until the mushrooms are golden and tender, about 5 minutes.
4. Pour in the Cava, scraping the bottom of the skillet to deglaze and incorporate any browned bits. Allow the wine to reduce by half, about 3 minutes.
5. Add chicken broth and heavy cream, stirring to combine. Bring the sauce to a simmer and cook for 5 minutes, or until slightly thickened.
6. Return the chicken to the skillet, spooning the sauce over the top. Simmer together for 2-3 minutes to allow the flavors to meld.

The chicken emerges succulent and infused with the earthy depth of mushrooms, while the Cava lends a bright acidity that cuts through the richness of the cream. Serve this dish over a bed of buttery mashed potatoes or alongside a crisp green salad for a meal that’s as visually appealing as it is delicious.

Cava Poached Pears

Vibrant and velvety, these Cava Poached Pears are a symphony of flavors, perfectly balancing the sweetness of ripe pears with the effervescent crispness of Cava. This dish is a testament to the elegance of simplicity, transforming humble ingredients into a dessert that’s both sophisticated and comforting.

Ingredients

• For the poaching liquid:
  • 2 cups Cava
  • 1 cup water
  • 1/2 cup granulated sugar
  • 1 cinnamon stick
  • 1 vanilla bean, split lengthwise
• For the pears:
  • 4 firm, ripe Bosc pears, peeled, halved, and cored

Instructions

1. In a large saucepan over medium heat, combine the Cava, water, sugar, cinnamon stick, and vanilla bean. Stir gently until the sugar dissolves completely, about 3 minutes.
2. Add the pear halves to the saucepan, ensuring they are fully submerged in the poaching liquid. If necessary, place a small lid or parchment paper directly on the surface to keep the pears under the liquid.
3. Reduce the heat to low and simmer the pears gently for 20-25 minutes, or until they are tender when pierced with a knife but still hold their shape.
4. Using a slotted spoon, carefully remove the pears from the liquid and set them aside to cool slightly.
5. Increase the heat to medium-high and boil the poaching liquid until it reduces by half and becomes slightly syrupy, about 10 minutes. Remove the cinnamon stick and vanilla bean.
6. Serve the pears warm or at room temperature, drizzled with the reduced poaching syrup.

Juicy and aromatic, these pears boast a delicate texture that melts in your mouth, complemented by the rich, spiced syrup. For an extra touch of luxury, serve with a dollop of crème fraîche or a scoop of vanilla ice cream.

Garlic Shrimp in Cava Sauce

Perfectly balancing the bold flavors of garlic with the delicate effervescence of Cava, this Garlic Shrimp in Cava Sauce is a dish that promises to transport your senses to the Mediterranean coast with every bite.

Ingredients

• For the shrimp:
  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • Salt to taste
• For the sauce:
  • 1 cup Cava (Spanish sparkling wine)
  • 1/2 cup heavy cream
  • 1 tbsp butter
  • 1/4 tsp red pepper flakes

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the shrimp to the skillet in a single layer, seasoning lightly with salt. Cook for 2 minutes on one side until pink, then flip and cook for another 1-2 minutes. Remove shrimp and set aside.
3. In the same skillet, reduce heat to medium and add minced garlic. Sauté for 30 seconds until fragrant, being careful not to burn.
4. Pour in the Cava, scraping up any browned bits from the bottom of the pan. Allow the wine to simmer and reduce by half, about 3-4 minutes.
5. Stir in the heavy cream, butter, and red pepper flakes. Cook for another 2 minutes until the sauce thickens slightly.
6. Return the shrimp to the skillet, tossing to coat in the sauce. Cook for an additional minute until the shrimp are heated through.

Juxtaposing the succulent shrimp with the creamy, aromatic sauce, this dish is best served immediately over a bed of al dente pasta or alongside crusty bread to soak up every last drop of the luxurious Cava sauce.

Cava Risotto with Asparagus

Masterfully blending the creamy richness of traditional risotto with the vibrant, herbaceous notes of Cava, this dish is a celebration of spring’s bounty, featuring tender asparagus spears that add a crisp contrast to each luxurious bite.

Ingredients

• For the risotto:
  • 1 1/2 cups Arborio rice
  • 4 cups chicken stock, kept warm
  • 1/2 cup dry Cava
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
• For the asparagus:
  • 1 bunch asparagus, trimmed and cut into 1-inch pieces
  • 1 tbsp olive oil
  • Salt to taste

Instructions

1. In a large pan, heat 1 tbsp olive oil and 1 tbsp butter over medium heat until the butter melts.
2. Add the finely chopped onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in the Arborio rice, ensuring each grain is coated with the oil and butter mixture, and toast for 2 minutes.
4. Pour in the Cava, stirring continuously until the liquid is fully absorbed by the rice.
5. Begin adding the warm chicken stock one ladle at a time, allowing each addition to be absorbed before adding the next, stirring constantly. This process should take about 18-20 minutes.
6. While the risotto cooks, preheat the oven to 400°F. Toss the asparagus pieces with 1 tbsp olive oil and salt, then spread on a baking sheet. Roast for 10 minutes, or until tender but still crisp.
7. Once the risotto is creamy and the rice is al dente, remove from heat. Stir in the remaining 1 tbsp butter and the grated Parmesan cheese until fully incorporated.
8. Gently fold in the roasted asparagus pieces.

Elevating the humble risotto to new heights, this dish boasts a velvety texture punctuated by the crispness of asparagus, while the Cava lends a subtle complexity that dances on the palate. Serve it as a sophisticated main or alongside a simply grilled fish for a meal that sings of spring.

Strawberry Cava Sorbet

Refreshing and sophisticated, this Strawberry Cava Sorbet marries the lush sweetness of ripe strawberries with the crisp, effervescent notes of Cava, creating a dessert that’s as delightful to the palate as it is elegant on the spoon.

Ingredients

• For the sorbet base:
  • 2 cups fresh strawberries, hulled and halved
  • 1 cup granulated sugar
  • 1 cup water
  • 1/2 cup Cava (Spanish sparkling wine)
  • 1 tbsp fresh lemon juice

Instructions

1. In a medium saucepan over medium heat, combine the strawberries, sugar, and water. Stir occasionally until the sugar dissolves completely, about 5 minutes.
2. Remove the saucepan from heat and let the mixture cool to room temperature, approximately 20 minutes. This ensures the strawberries infuse the syrup with their flavor.
3. Transfer the cooled mixture to a blender. Add the Cava and lemon juice, then blend until smooth. For a finer texture, strain the mixture through a sieve to remove any pulp.
4. Pour the blended mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 25 minutes, until it reaches a soft-serve consistency.
5. Transfer the sorbet to a freezer-safe container and freeze for at least 4 hours, or until firm. This step is crucial for achieving the perfect scoopable texture.

Whispering of summer with every spoonful, this Strawberry Cava Sorbet boasts a velvety texture and a vibrant, fruity flavor that’s elevated by the subtle complexity of Cava. Serve it in chilled glasses garnished with a fresh strawberry or a sprig of mint for an extra touch of elegance.

Cava Braised Lamb Shanks

Rich in flavor and steeped in culinary tradition, Cava Braised Lamb Shanks offer a luxurious dining experience that marries the robustness of lamb with the delicate effervescence of Spanish Cava. This dish, perfect for a special occasion, transforms simple ingredients into a symphony of taste and texture.

Ingredients

• For the lamb: 4 lamb shanks (about 1 lb each), 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper
• For the braising liquid: 1 bottle (750 ml) Cava, 2 cups chicken stock, 1 tbsp tomato paste, 1 tsp dried thyme, 1 tsp dried rosemary
• For the vegetables: 1 large onion (chopped), 2 carrots (chopped), 2 celery stalks (chopped), 4 garlic cloves (minced)

Instructions

1. Preheat your oven to 325°F (163°C).
2. Season the lamb shanks evenly with salt and pepper.
3. Heat olive oil in a large Dutch oven over medium-high heat. Sear the lamb shanks until browned on all sides, about 3-4 minutes per side. Remove and set aside.
4. In the same pot, add the onion, carrots, celery, and garlic. Sauté until softened, about 5 minutes.
5. Stir in the tomato paste, thyme, and rosemary, cooking for another minute to release the flavors.
6. Pour in the Cava and chicken stock, scraping the bottom of the pot to deglaze and incorporate any browned bits.
7. Return the lamb shanks to the pot, ensuring they are submerged in the liquid. Bring to a simmer.
8. Cover and transfer to the oven. Braise for 2.5 to 3 hours, or until the lamb is tender and falls off the bone.
9. Remove the lamb shanks from the pot and keep warm. Skim off any excess fat from the braising liquid.
10. Optional: Reduce the braising liquid on the stovetop over medium heat until thickened to your liking, about 10 minutes.

Falling-off-the-bone tender, the lamb shanks are imbued with the aromatic depth of herbs and the subtle sweetness of Cava. Serve atop a creamy polenta or mashed potatoes to soak up the rich, velvety sauce, elevating this dish to a memorable feast.

Cava and Citrus Marinated Olives

Whisking together the vibrant flavors of the Mediterranean, this Cava and Citrus Marinated Olives recipe is a symphony of taste and texture, perfect for elevating any gathering or savoring as a refined snack.

Ingredients

• For the marinade:
  • 1 cup Cava (Spanish sparkling wine)
  • 1/2 cup extra virgin olive oil
  • Zest of 1 orange
  • Zest of 1 lemon
  • 2 tbsp fresh orange juice
  • 2 tbsp fresh lemon juice
  • 1 tsp crushed red pepper flakes
  • 1 tsp fennel seeds
  • 1 tsp coriander seeds
• For the olives:
  • 2 cups mixed olives (such as Kalamata, Castelvetrano, and Nicoise), drained and rinsed

Instructions

1. In a medium saucepan over medium heat, combine the Cava, olive oil, orange zest, lemon zest, orange juice, lemon juice, red pepper flakes, fennel seeds, and coriander seeds. Bring to a simmer, then remove from heat and let cool to room temperature, about 30 minutes. Tip: Toasting the fennel and coriander seeds in a dry pan before adding them to the marinade can enhance their flavors.
2. Place the drained and rinsed olives in a large glass jar or bowl. Pour the cooled marinade over the olives, ensuring they are completely submerged. Tip: Using a glass container allows you to see the beautiful layers of ingredients.
3. Cover the jar or bowl and refrigerate for at least 24 hours, stirring occasionally, to allow the flavors to meld. Tip: For the best flavor, let the olives marinate for up to 48 hours.
4. Before serving, let the olives sit at room temperature for 30 minutes to take the chill off. Stir gently to redistribute the marinade.

Juicy and bursting with a harmonious blend of citrus and spice, these marinated olives offer a delightful contrast between the briny fruit and the bright, aromatic marinade. Serve them alongside a crisp glass of Cava or as part of a charcuterie board for an effortless yet impressive appetizer.

Peach Cava Bellini

Elevate your brunch game with a Peach Cava Bellini, a sparkling cocktail that marries the sweetness of ripe peaches with the crisp effervescence of cava. This refreshing drink is perfect for celebrating summer mornings or adding a touch of sophistication to your afternoon gatherings.

Ingredients

• For the peach puree:
  • 2 ripe peaches, peeled and pitted
  • 1 tbsp granulated sugar
  • 1 tbsp lemon juice
• For the cocktail:
  • 1 bottle cava, chilled
  • Fresh peach slices for garnish

Instructions

1. In a blender, combine the peeled and pitted peaches, granulated sugar, and lemon juice. Blend until smooth to create the peach puree.
2. Strain the peach puree through a fine-mesh sieve into a bowl to remove any pulp, ensuring a silky texture for your Bellini.
3. Pour 2 tablespoons of the strained peach puree into each champagne flute.
4. Slowly top each flute with chilled cava, pouring it down the side of the glass to preserve the bubbles.
5. Gently stir each Bellini once to combine the puree and cava without losing too much carbonation.
6. Garnish each glass with a fresh peach slice on the rim for an elegant touch.

Zesty and vibrant, the Peach Cava Bellini offers a delightful balance of sweet and tart flavors, with a bubbly texture that dances on the palate. Serve it in vintage champagne coupes for a retro twist or alongside a platter of artisanal cheeses to complement its fruity notes.

Cava Glazed Ham

Amidst the bustling culinary scene, a dish that stands out for its harmonious blend of flavors and elegant presentation is the Cava Glazed Ham. This recipe transforms the humble ham into a centerpiece worthy of any festive table, with a glaze that’s both sweet and subtly complex, thanks to the addition of Cava, Spain’s celebrated sparkling wine.

Ingredients

• For the ham:
  • 1 (8-10 lb) fully cooked, bone-in ham
  • 1 cup Cava (Spanish sparkling wine)
  • 1/2 cup brown sugar
  • 1/4 cup honey
  • 2 tbsp Dijon mustard
  • 1 tsp ground cloves
• For the glaze:
  • 1/2 cup Cava
  • 1/4 cup brown sugar
  • 2 tbsp honey
  • 1 tbsp Dijon mustard

Instructions

1. Preheat your oven to 325°F (163°C). Place the ham on a rack in a roasting pan, fat side up.
2. Score the ham’s surface in a diamond pattern, about 1/4-inch deep, to allow the glaze to penetrate.
3. In a small saucepan over medium heat, combine 1 cup Cava, 1/2 cup brown sugar, 1/4 cup honey, 2 tbsp Dijon mustard, and 1 tsp ground cloves. Bring to a simmer, stirring until the sugar dissolves, about 5 minutes.
4. Brush half of the Cava mixture over the ham, ensuring it gets into the scored lines. Reserve the remaining mixture for basting.
5. Bake the ham, uncovered, for 1 hour, basting every 20 minutes with the reserved Cava mixture.
6. Meanwhile, prepare the glaze by combining 1/2 cup Cava, 1/4 cup brown sugar, 2 tbsp honey, and 1 tbsp Dijon mustard in a saucepan. Simmer over medium heat until slightly thickened, about 10 minutes.
7. After the ham has baked for 1 hour, brush the glaze over the ham and continue baking for another 30 minutes, or until the internal temperature reaches 140°F (60°C).
8. Let the ham rest for 15 minutes before slicing to allow the juices to redistribute.

Every bite of this Cava Glazed Ham offers a perfect balance of savory and sweet, with the sparkling wine adding a light, fruity note that elevates the dish. Serve it sliced thinly on a platter garnished with fresh herbs and seasonal fruits for a visually stunning presentation that’s as delightful to the eyes as it is to the palate.

Savory Cava Cheese Fondue

Radiating warmth and sophistication, this Savory Cava Cheese Fondue is a luxurious twist on the classic, blending the effervescence of Cava with the rich depth of aged cheeses. Perfect for entertaining or a cozy night in, it promises to elevate any gathering with its creamy texture and complex flavors.

Ingredients

• For the fondue:
• 1 1/2 cups grated Gruyère cheese
• 1 1/2 cups grated Emmental cheese
• 1 cup Cava (Spanish sparkling wine)
• 1 tbsp cornstarch
• 1 garlic clove, halved
• 1 tbsp lemon juice
• 1/2 tsp nutmeg
• Salt to taste

Instructions

1. Rub the inside of a medium saucepan with the halved garlic clove to infuse the pan with flavor, then discard the garlic.
2. Pour the Cava into the saucepan and heat over medium heat until it simmers, about 3 minutes.
3. In a small bowl, mix the cornstarch with the lemon juice to create a slurry, ensuring no lumps remain.
4. Gradually add the grated Gruyère and Emmental cheeses to the simmering Cava, stirring constantly in a zigzag pattern to prevent clumping.
5. Once the cheeses have melted, stir in the cornstarch slurry and continue to cook for another 2 minutes until the fondue thickens.
6. Season with nutmeg and salt, then transfer to a fondue pot to keep warm.
7. Serve immediately with an assortment of dippers such as crusty bread, steamed vegetables, or apple slices.

Silky and indulgent, this fondue boasts a perfect balance of tangy and nutty notes, with the Cava adding a subtle brightness. For an unforgettable presentation, garnish with a light sprinkle of smoked paprika or serve alongside a chilled glass of the remaining Cava.

Cava Vanilla Bean Ice Cream Float

Elevate your summer dessert game with this Cava Vanilla Bean Ice Cream Float, a sophisticated twist on the classic soda fountain treat. Combining the effervescence of Cava with the creamy richness of vanilla bean ice cream, this dessert is both refreshing and indulgent.

Ingredients

• For the float:
  • 1 cup vanilla bean ice cream
  • 1/2 cup chilled Cava
  • 1 tbsp vanilla syrup

Instructions

1. Scoop the vanilla bean ice cream into a tall, chilled glass.
2. Drizzle the vanilla syrup over the ice cream, ensuring it coats the sides of the glass for a visually appealing effect.
3. Slowly pour the chilled Cava over the back of a spoon to gently layer it over the ice cream, preserving the bubbles.
4. Allow the float to sit for 30 seconds to let the flavors meld slightly before serving.
5. Serve immediately with a long spoon and a straw to enjoy the contrasting textures and temperatures.

Unveil a dessert that marries the crisp, floral notes of Cava with the deep, aromatic flavors of vanilla bean ice cream. The result is a delightful contrast between the creamy ice cream and the sparkling wine, creating a luxurious yet playful dessert experience. For an extra touch of elegance, garnish with a vanilla bean pod or a sprinkle of edible gold dust.

Roasted Duck with Cava Reduction

Savory and sumptuous, Roasted Duck with Cava Reduction is a dish that marries the rich, deep flavors of perfectly roasted duck with the bright, effervescent notes of a Cava reduction, creating a symphony of taste that’s both luxurious and comforting.

Ingredients

• For the duck:
  • 1 whole duck (5-6 lbs), patted dry
  • 1 tbsp kosher salt
  • 1 tsp freshly ground black pepper
  • 2 tbsp olive oil
• For the Cava reduction:
  • 2 cups Cava (Spanish sparkling wine)
  • 1/4 cup honey
  • 1 tbsp fresh thyme leaves
  • 1/2 tsp salt

Instructions

1. Preheat your oven to 375°F (190°C).
2. Season the duck inside and out with kosher salt and black pepper.
3. Heat olive oil in a large oven-proof skillet over medium-high heat. Sear the duck, breast side down, for 5-7 minutes until golden brown. Flip and sear the other side for another 5 minutes.
4. Transfer the skillet to the oven and roast for 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C) at the thigh.
5. While the duck roasts, combine Cava, honey, thyme, and salt in a saucepan over medium heat. Simmer until reduced by half, about 20 minutes.
6. Remove the duck from the oven and let it rest for 10 minutes before carving.
7. Drizzle the Cava reduction over the carved duck just before serving.

Just as the duck’s crispy skin gives way to tender, juicy meat, the Cava reduction adds a layer of complexity with its sweet and herbal notes. Serve this dish alongside a wild rice pilaf or roasted root vegetables to complement its rich flavors.

Cava Chocolate Mousse

Heavenly in its simplicity yet profound in flavor, the Cava Chocolate Mousse is a dessert that marries the richness of dark chocolate with the effervescence of Cava, creating a symphony of tastes that dance on the palate.

Ingredients

• For the mousse:
  • 8 oz high-quality dark chocolate, finely chopped
  • 1 cup heavy cream, cold
  • 3 large eggs, separated
  • 1/4 cup granulated sugar
  • 1/2 cup Cava (Spanish sparkling wine)

Instructions

1. Place the finely chopped dark chocolate in a heatproof bowl. Set aside.
2. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer, about 2-3 minutes. Pour the hot cream over the chocolate and let sit for 1 minute to melt the chocolate.
3. Whisk the chocolate and cream together until smooth. Gradually whisk in the Cava until fully incorporated. Set aside to cool slightly.
4. In a separate bowl, beat the egg yolks with half of the sugar until pale and thickened, about 3 minutes. Fold the yolk mixture into the chocolate mixture.
5. In another bowl, beat the egg whites with the remaining sugar until stiff peaks form, about 4-5 minutes. Gently fold the whites into the chocolate mixture in two additions to maintain airiness.
6. Divide the mousse among serving glasses and refrigerate for at least 4 hours, or until set.

Delicate and airy, this mousse boasts a velvety texture with a hint of Cava’s fruity undertones. Serve it with a sprinkle of cocoa powder or fresh berries for an elegant finish.

Herbed Cava Bread

Just imagine the aroma of freshly baked bread, infused with the delicate flavors of herbs and the crisp, golden crust that crackles under your touch. This Herbed Cava Bread is a testament to the art of baking, combining simplicity with sophistication for a loaf that’s as beautiful as it is delicious.

Ingredients

• For the dough:
  • 3 cups all-purpose flour
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 packet (2 1/4 tsp) active dry yeast
  • 1 cup warm water (110°F)
  • 2 tbsp olive oil
• For the herb mixture:
  • 2 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, finely chopped
  • 1 tbsp fresh oregano, finely chopped
  • 2 tbsp olive oil

Instructions

1. In a large mixing bowl, combine the flour, sugar, salt, and yeast. Stir to blend evenly.
2. Add the warm water and 2 tbsp olive oil to the dry ingredients. Mix until a dough forms. Tip: The water should be warm to the touch but not hot, as too high a temperature can kill the yeast.
3. Turn the dough onto a floured surface and knead for about 10 minutes, until smooth and elastic. Tip: Proper kneading develops the gluten, which is essential for the bread’s texture.
4. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
5. While the dough rises, prepare the herb mixture by combining the rosemary, thyme, oregano, and 2 tbsp olive oil in a small bowl.
6. Once risen, punch down the dough and roll it out into a rectangle on a floured surface. Spread the herb mixture evenly over the dough.
7. Roll the dough tightly into a log, pinch the seams to seal, and place in a greased loaf pan. Cover and let rise for another 30 minutes.
8. Preheat the oven to 375°F. Bake the bread for 25-30 minutes, until golden brown and sounds hollow when tapped. Tip: For an extra crisp crust, brush the top with a little olive oil before baking.

Kneaded with care and baked to perfection, this Herbed Cava Bread boasts a tender crumb speckled with aromatic herbs, encased in a crust that’s irresistibly crisp. Serve it warm, sliced alongside a drizzle of olive oil or as the foundation for a gourmet sandwich, and watch it become the centerpiece of any meal.

Cava Pickled Vegetables

Perfectly balanced between tangy and sweet, Cava Pickled Vegetables offer a refreshing crunch that elevates any meal. This dish, inspired by the vibrant flavors of Mediterranean cuisine, is a testament to the beauty of simple ingredients transformed through pickling.

Ingredients

• For the brine:
  • 1 cup water
  • 1 cup white vinegar
  • 1/2 cup sugar
  • 1 tbsp salt
• For the vegetables:
  • 1 cup cauliflower florets
  • 1 cup carrot sticks
  • 1/2 cup red onion slices
  • 1/2 cup bell pepper strips

Instructions

1. In a medium saucepan, combine water, white vinegar, sugar, and salt to prepare the brine.
2. Bring the mixture to a boil over medium-high heat, stirring occasionally until the sugar and salt are completely dissolved, about 5 minutes.
3. Remove the brine from heat and let it cool to room temperature, which helps preserve the crunchiness of the vegetables.
4. While the brine cools, prepare the vegetables by washing and cutting them into uniform sizes to ensure even pickling.
5. Place the prepared vegetables in a clean, large jar, layering them for an attractive presentation.
6. Pour the cooled brine over the vegetables until they are completely submerged, ensuring no air pockets remain.
7. Seal the jar tightly and refrigerate for at least 24 hours before serving to allow the flavors to meld beautifully.

Now, these Cava Pickled Vegetables boast a delightful crispness and a harmonious blend of flavors that make them a versatile condiment. Try serving them alongside grilled meats or as a bright addition to your favorite sandwich for an extra layer of texture and taste.

Spicy Cava Mussels

Delightfully aromatic and brimming with bold flavors, Spicy Cava Mussels offer a sophisticated twist on the classic seafood dish, perfect for impressing guests or treating yourself to a gourmet experience at home.

Ingredients

• For the mussels:
  • 2 lbs fresh mussels, cleaned and debearded
  • 1 tbsp olive oil
• For the sauce:
  • 1 cup Cava or dry sparkling wine
  • 2 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 1/4 cup heavy cream
  • 2 tbsp unsalted butter
  • Salt, to season
• For garnish:
  • 1/4 cup chopped fresh parsley
  • 1 lemon, cut into wedges

Instructions

1. Heat olive oil in a large, deep skillet over medium-high heat until shimmering.
2. Add the mussels to the skillet, cover, and steam for 5 minutes, shaking the pan occasionally, until the mussels open.
3. Remove the mussels with a slotted spoon and set aside, discarding any that haven’t opened.
4. In the same skillet, add garlic and red pepper flakes, sautéing for 30 seconds until fragrant.
5. Pour in the Cava, scraping up any browned bits from the bottom of the pan, and bring to a simmer for 2 minutes to reduce slightly.
6. Stir in the heavy cream and butter until the sauce is smooth and slightly thickened, about 2 minutes.
7. Return the mussels to the skillet, tossing gently to coat in the sauce, and heat through for 1 minute.
8. Season with salt as needed, then sprinkle with chopped parsley and serve immediately with lemon wedges on the side.

Flavorful and luxurious, these Spicy Cava Mussels boast a creamy, slightly effervescent sauce that clings to each tender bite. Serve with crusty bread to soak up every last drop of the delectable sauce, or pair with a crisp salad for a light yet satisfying meal.

Cava Apple Cider Cocktail

Nothing heralds the arrival of autumn quite like the crisp, refreshing taste of a Cava Apple Cider Cocktail. This elegant blend of sparkling Cava and spiced apple cider offers a harmonious balance of sweetness and effervescence, making it the perfect toast to the season’s gatherings.

Ingredients

• For the cocktail:
  • 1 cup apple cider
  • 1 bottle (750ml) Cava, chilled
  • 2 tbsp maple syrup
  • 1 cinnamon stick
  • 1 apple, thinly sliced for garnish

Instructions

1. In a small saucepan over medium heat, warm the apple cider and maple syrup together until the mixture is hot but not boiling, about 3 minutes. Stir occasionally to ensure the maple syrup is fully dissolved.
2. Remove the saucepan from the heat and add the cinnamon stick. Let the mixture steep for 10 minutes to infuse the flavors.
3. Divide the infused apple cider mixture evenly among 4 champagne flutes, filling each one about a third of the way.
4. Slowly top each flute with chilled Cava, pouring it down the side of the glass to preserve the bubbles.
5. Garnish each cocktail with a thin slice of apple on the rim of the glass for a festive touch.

Just as the seasons change, this cocktail transforms with each sip, offering a delightful interplay of sparkling dryness and autumnal warmth. Serve it at your next gathering to impress with its visually appealing presentation and complex flavor profile.

Cava Infused Fruit Salad

Nothing heralds the arrival of summer quite like a vibrant fruit salad, especially when it’s elevated with a splash of Cava for a touch of sophistication. This Cava Infused Fruit Salad combines the juiciest seasonal fruits with the delicate bubbles of Spanish sparkling wine, creating a dish that’s as refreshing as it is elegant.

Ingredients

• For the fruit salad:
  • 2 cups mixed berries (strawberries, blueberries, raspberries)
  • 1 cup watermelon, cubed
  • 1 cup pineapple, cubed
  • 1/2 cup mint leaves, finely chopped
• For the Cava infusion:
  • 1/2 cup Cava
  • 2 tbsp honey
  • 1 tbsp lime juice

Instructions

1. In a large mixing bowl, gently combine the mixed berries, watermelon, and pineapple cubes.
2. In a separate small bowl, whisk together the Cava, honey, and lime juice until the honey is fully dissolved.
3. Pour the Cava mixture over the fruit, ensuring all pieces are lightly coated. Let the salad sit for 10 minutes to allow the flavors to meld.
4. Just before serving, sprinkle the finely chopped mint leaves over the salad for a fresh, aromatic finish.

Soaking the fruit in Cava not only imparts a subtle effervescence but also enhances the natural sweetness of the ingredients. Serve this salad in a hollowed-out watermelon for a stunning presentation that’s sure to impress at any summer gathering.

Conclusion

These 20 Delicious Cava Recipes offer something for every occasion, from cozy family dinners to festive gatherings. They’re a testament to the versatility and joy of cooking with Cava. We hope you’re inspired to try them out and make some memorable meals. Don’t forget to leave a comment with your favorites and share the love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos