18 Delicious Cava Recipes for Every Occasion

Dive into the vibrant world of Cava with our roundup of 18 Delicious Cava Recipes for Every Occasion! Whether you’re whipping up a quick weeknight dinner, celebrating with seasonal favorites, or craving some comfort food, we’ve got a dish that’ll make your taste buds dance. Perfect for home cooks across North America, these recipes are your ticket to a flavorful adventure. Let’s get cooking!

Sparkling Cava Sangria

Brighten up your next gathering with this effervescent Sparkling Cava Sangria, a bubbly twist on the classic that’s as festive as it is refreshing.

Ingredients

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

Instructions

1. In a large pitcher, whisk together the orange juice, brandy, and honey until the honey is fully dissolved.
2. Add the orange, lemon, and lime slices along with the strawberries and raspberries to the pitcher.
3. Gently pour in the chilled Cava and stir lightly to combine without losing too much carbonation.
4. Let the sangria sit in the refrigerator for at least 30 minutes to allow the flavors to meld.
5. Serve chilled, ensuring each glass gets a generous amount of fruit and bubbles.

The magic of this sangria lies in the Cava’s bubbles lifting the fresh fruit flavors, creating a drink that’s both visually stunning and delightfully effervescent.

Tip: For an extra chill, freeze some of the fruit slices and use them as ice cubes to keep your sangria cold without diluting it.

Cava Infused Seafood Paella

Bring a taste of the Mediterranean to your table with this Cava Infused Seafood Paella, a vibrant dish that’s as fun to make as it is to eat.

Ingredients

• 2 cups short-grain rice (like Bomba or Arborio)
• 4 cups seafood stock
• 1 cup Cava (Spanish sparkling wine)
• 1 lb mixed seafood (shrimp, mussels, and squid)
• 1 large tomato, finely diced
• 1 red bell pepper, sliced
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 1 tsp smoked paprika
• 1/2 tsp saffron threads
• Salt to taste
• Fresh parsley, chopped (for garnish)

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 the diced tomato and smoked paprika, cooking for another 3 minutes until the tomato breaks down.
3. Add the rice to the pan, stirring to coat with the oil and vegetables. Toast the rice for 2 minutes.
4. Pour in the Cava and let it simmer until reduced by half, about 3 minutes.
5. Add the seafood stock and saffron threads, bringing the mixture to a boil. Reduce heat to low and simmer without stirring for 15 minutes.
6. Arrange the mixed seafood on top of the rice, pressing lightly into the mixture. Cover and cook for another 10 minutes, or until the seafood is cooked through and the rice is tender.
7. Remove from heat, cover with a clean towel, and let rest for 5 minutes. Garnish with fresh parsley before serving.

The Cava not only adds a unique depth of flavor but also gives the rice a slightly bubbly texture that’s unexpectedly delightful.

Tip: For an authentic touch, serve directly from the paella pan at the table.

Classic Cava Mimosa

Start your brunch with a bubbly twist by mixing up a Classic Cava Mimosa, a refreshing blend that’s as simple as it is elegant.

Ingredients

• 1 bottle of chilled Cava or other dry sparkling wine
• 1 cup of fresh orange juice, chilled
• 1 tablespoon of orange liqueur (optional)
• Orange slices, for garnish

Instructions

1. Pour 1/2 cup of chilled Cava into each champagne flute.
2. Add 1/4 cup of fresh orange juice to each flute.
3. For an extra citrus kick, drizzle 1/2 tablespoon of orange liqueur into each glass.
4. Gently stir to combine, then garnish with an orange slice.

The Classic Cava Mimosa stands out with its perfect balance of sweet and bubbly, making it an irresistible choice for celebrations or a leisurely weekend morning.

Tip: For the best flavor, use freshly squeezed orange juice and serve immediately to preserve the bubbles.

Cava and Strawberry Dessert Soup

This Cava and Strawberry Dessert Soup is a bubbly, berry-filled delight that’s as easy to make as it is impressive to serve.

Ingredients

• 1 pound fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar
• 1 tablespoon fresh lemon juice
• 1 cup Cava or other sparkling wine
• 1/2 cup heavy cream
• Fresh mint leaves for garnish

Instructions

1. In a blender, combine the strawberries, 1/4 cup granulated sugar, and 1 tablespoon fresh lemon juice. Blend until smooth.
2. Strain the mixture through a fine-mesh sieve into a bowl to remove seeds, pressing with a spoon to extract as much liquid as possible.
3. Gently stir in 1 cup Cava into the strawberry mixture until well combined.
4. Divide the soup among serving bowls. Drizzle each serving with 1/2 cup heavy cream, swirling lightly with a spoon for a marbled effect.
5. Garnish with fresh mint leaves and serve immediately.

The effervescence of Cava adds a playful twist to the classic strawberry soup, making it a perfect finale for a summer dinner party.

Tip: For an extra chill, freeze your serving bowls for 15 minutes before filling them with the soup.

Roasted Chicken with Cava Sauce

There’s something undeniably comforting about a roasted chicken, especially when it’s paired with a rich, aromatic Cava sauce that elevates it to new heights. Here’s how to bring this elegant yet approachable dish to your table.

Ingredients

• 1 whole chicken (about 4 lbs)
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup Cava (Spanish sparkling wine)
• 2 garlic cloves, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1/2 cup heavy cream

Instructions

1. Preheat your oven to 375°F. Pat the chicken dry with paper towels, then rub it all over with olive oil, salt, and black pepper.
2. Place the chicken in a roasting pan and roast for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F at the thickest part of the thigh.
3. Remove the chicken from the oven and let it rest on a cutting board. Pour off all but 2 tablespoons of the drippings from the pan.
4. Set the pan over medium heat. Add the Cava, garlic, rosemary, and thyme, scraping up any browned bits. Simmer until the liquid is reduced by half, about 5 minutes.
5. Stir in the heavy cream and simmer for another 2 minutes until the sauce thickens slightly.
6. Carve the chicken and serve with the Cava sauce drizzled over the top.

The Cava sauce, with its bright acidity and herbal notes, cuts through the richness of the chicken, creating a perfectly balanced dish that’s sure to impress.

Tip: For an extra crispy skin, pat the chicken dry thoroughly before seasoning and roasting.

Cava Poached Pears

These Cava Poached Pears are a delightful twist on the classic dessert, infusing the fruit with the bubbly’s crisp, fruity notes for an elegant yet simple treat.

Ingredients

• 4 firm Bosc pears, peeled with stems intact
• 1 bottle (750 ml) Cava or other dry sparkling wine
• 1 cup granulated sugar
• 1 cinnamon stick
• 1 vanilla bean, split lengthwise
• Zest of 1 orange

Instructions

1. In a large pot, combine the Cava, 1 cup granulated sugar, cinnamon stick, vanilla bean, and orange zest. Bring to a simmer over medium heat, stirring until the sugar dissolves.
2. Add the peeled pears to the pot, ensuring they are fully submerged. Reduce the heat to low and simmer gently for 20-25 minutes, turning the pears occasionally, until they are tender but still hold their shape.
3. Remove the pears with a slotted spoon and set aside. Increase the heat to medium-high and reduce the poaching liquid by half, about 15 minutes, until it thickens slightly.
4. Serve the pears warm or at room temperature, drizzled with the reduced poaching liquid. The vanilla and cinnamon subtly perfume the pears, while the Cava adds a bright, effervescent quality that elevates this dessert beyond the ordinary.

Tip: For an extra touch of luxury, serve with a dollop of whipped cream or a scoop of vanilla ice cream.

Garlic Shrimp with Cava Reduction

Garlic Shrimp with Cava Reduction is a show-stopping dish that combines succulent shrimp with a rich, aromatic sauce, perfect for impressing guests or treating yourself to a gourmet meal at home.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 cup Cava (Spanish sparkling wine)
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. Heat olive oil in a large skillet over medium heat. Add shrimp and cook for 2 minutes per side until pink. Remove shrimp and set aside.
2. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
3. Pour in Cava and lemon juice, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 3 minutes until slightly reduced.
4. Return shrimp to the skillet, add salt and black pepper, and toss to coat in the sauce. Cook for an additional 1 minute to heat through.
5. Sprinkle with chopped parsley before serving.

The Cava reduction adds a luxurious depth to the garlicky shrimp, creating a dish that’s both elegant and bursting with flavor.

Tip: For an extra touch of sophistication, serve with a glass of the same Cava used in the recipe.

Cava Risotto with Mushrooms

Warm up your evening with this creamy Cava Risotto with Mushrooms, a dish that brings a touch of elegance to your weeknight dinner routine.

Ingredients

• 1 cup Arborio rice
• 4 cups chicken or vegetable broth, kept warm
• 1 cup sliced mushrooms
• 1/2 cup Cava (Spanish sparkling wine)
• 1/4 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh parsley, chopped

Instructions

1. In a large pan, heat the olive oil and 1 tbsp butter over medium heat. Add the onion and garlic, sautéing until translucent, about 3 minutes.
2. Add the mushrooms and cook until they’re soft and slightly browned, about 5 minutes.
3. Stir in the Arborio rice, coating it with the oil and butter, and toast for 1 minute.
4. Pour in the Cava, stirring constantly until the liquid is mostly absorbed.
5. Begin adding the warm broth, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
6. Remove from heat. Stir in the remaining 1 tbsp butter, Parmesan cheese, salt, and black pepper.
7. Garnish with fresh parsley before serving.

The Cava not only adds a unique depth of flavor but also creates a luxuriously creamy texture that’s hard to resist.

Tip: For an extra layer of flavor, try using a mix of wild mushrooms.

Peach and Cava Sorbet

Nothing says summer like a refreshing scoop of Peach and Cava Sorbet, a bubbly twist on the classic frozen treat that’s as easy to make as it is delicious.

Ingredients

• 4 large ripe peaches, peeled and pitted
• 1 cup Cava (Spanish sparkling wine)
• 1/2 cup granulated sugar
• 1 tbsp fresh lemon juice
• 1/4 tsp vanilla extract

Instructions

1. In a blender, puree the peaches until smooth. You should have about 2 cups of puree.
2. In a small saucepan over medium heat, combine 1/2 cup granulated sugar with 1/2 cup water. Stir until the sugar dissolves completely, about 3 minutes. Remove from heat and let cool slightly.
3. In a large bowl, mix the peach puree, sugar syrup, 1 tbsp fresh lemon juice, 1/4 tsp vanilla extract, and 1 cup Cava until well combined.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 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.

The effervescence of Cava adds a light, airy texture to this sorbet, making it a standout dessert that’s both sophisticated and simple.

Tip: For an extra peach flavor boost, add a splash of peach schnapps to the mixture before churning.

Cava Glazed Carrots

These Cava Glazed Carrots are a sweet and savory side dish that brings a touch of elegance to any meal, with a glaze that’s irresistibly glossy and packed with flavor.

Ingredients

• 1 pound carrots, peeled and sliced into 1/2-inch thick rounds
• 2 tablespoons olive oil
• 1/4 cup Cava (or any dry sparkling wine)
• 2 tablespoons honey
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh thyme leaves

Instructions

1. Preheat a large skillet over medium heat and add the olive oil.
2. Add the carrots to the skillet and cook for 5 minutes, stirring occasionally, until they start to soften.
3. Pour in the Cava, honey, and balsamic vinegar, then sprinkle with salt and black pepper. Stir to combine.
4. Reduce the heat to low and simmer for 10 minutes, stirring occasionally, until the carrots are tender and the glaze has thickened.
5. Sprinkle with fresh thyme leaves before serving.

The sparkling wine in the glaze not only adds a subtle depth of flavor but also creates a beautiful sheen that makes these carrots stand out on the dinner table.

Tip: For an extra layer of flavor, try adding a pinch of crushed red pepper flakes to the glaze for a slight kick.

Spicy Cava Marinated Olives

Elevate your snack game with these Spicy Cava Marinated Olives, a vibrant mix that’s as easy to make as it is addictive.

Ingredients

• 2 cups mixed olives (such as Kalamata and Castelvetrano)
• 1/4 cup extra virgin olive oil
• 2 tbsp Cava or other dry sparkling wine
• 1 tsp crushed red pepper flakes
• 1 tsp orange zest
• 2 cloves garlic, thinly sliced
• 1/2 tsp sea salt

Instructions

1. In a medium bowl, combine the mixed olives, extra virgin olive oil, Cava, crushed red pepper flakes, orange zest, garlic slices, and sea salt.
2. Stir gently to ensure all the olives are evenly coated with the marinade.
3. Cover the bowl with plastic wrap and let the olives marinate at room temperature for at least 2 hours, stirring occasionally.
4. Serve the olives in a bowl with some of the marinade drizzled over the top for extra flavor.

The sparkling wine adds a subtle brightness to the olives, while the orange zest and red pepper flakes bring a zesty heat that’s irresistible.

Tip: For an even deeper flavor, let the olives marinate overnight in the refrigerator. Just bring them to room temperature before serving.

Cava and Citrus Marinated Salmon

Elevate your weeknight dinner with this Cava and Citrus Marinated Salmon, a dish that brings a bubbly brightness to your table.

Ingredients

• 1 1/2 pounds salmon fillet
• 1 cup Cava (Spanish sparkling wine)
• 1/4 cup fresh orange juice
• 2 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 1 tablespoon honey
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 2 tablespoons chopped fresh parsley

Instructions

1. In a large bowl, whisk together the Cava, orange juice, lemon juice, olive oil, honey, minced garlic, salt, black pepper, and red pepper flakes until well combined.
2. Place the salmon fillet in a shallow dish and pour the marinade over it, ensuring it’s fully coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
3. Preheat your grill or grill pan to medium-high heat. Remove the salmon from the marinade, letting excess drip off, and grill for about 4-5 minutes per side, or until the salmon flakes easily with a fork.
4. Sprinkle with chopped fresh parsley before serving.

The Cava and citrus marinade not only tenderizes the salmon but also imparts a subtly sweet and tangy flavor that’s irresistibly fresh.

Tip: For an extra citrusy kick, add thin slices of orange or lemon to the grill alongside the salmon.

Apple Cava Cocktail

Welcome the crisp flavors of fall with this Apple Cava Cocktail, a bubbly twist on seasonal sipping that combines the sweetness of apple with the sophistication of cava.

Ingredients

• 1 cup apple cider
• 1/2 cup cava (or any dry sparkling wine)
• 1 tbsp fresh lemon juice
• 1 tsp maple syrup
• 1/2 tsp ground cinnamon
• Ice cubes
• Thin apple slices for garnish

Instructions

1. In a cocktail shaker, combine 1 cup apple cider, 1 tbsp fresh lemon juice, 1 tsp maple syrup, and 1/2 tsp ground cinnamon with a handful of ice cubes.
2. Shake well until the outside of the shaker feels cold, about 15 seconds.
3. Strain the mixture into a chilled glass filled with ice.
4. Top with 1/2 cup cava and gently stir to combine.
5. Garnish with thin apple slices on the rim of the glass.

The magic of this cocktail lies in the effervescent contrast between the earthy cinnamon and the bright, tart apple, making it a standout choice for your next gathering.

Tip: For an extra festive touch, rim the glass with a mix of cinnamon and sugar before pouring the cocktail.

Cava Vanilla Bean Cupcakes

These Cava Vanilla Bean Cupcakes are a dreamy, aromatic treat that will elevate your baking game with their rich vanilla flavor and moist texture.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla bean paste
• 1/2 cup whole milk

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 tsp baking powder, and 1/4 tsp salt.
3. In a large bowl, beat 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy. Add 2 large eggs one at a time, then mix in 2 tsp vanilla bean paste.
4. Alternately add the dry ingredients and 1/2 cup whole milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
5. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

The secret to these cupcakes’ irresistible aroma and flavor lies in the vanilla bean paste, which offers a more intense vanilla experience than extract. Perfect for when you want to impress with minimal fuss.

Tip: For an extra touch of elegance, top these cupcakes with a swirl of vanilla bean frosting and a sprinkle of vanilla bean specks.

Herbed Cava Bread

Imagine pulling apart a loaf of this Herbed Cava Bread, its crust crackling softly to reveal a tender, fragrant interior. It’s a simple pleasure that turns any meal into a celebration.

Ingredients

• 3 cups all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 cup warm water (110°F)
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 1/2 teaspoon garlic powder

Instructions

1. In a large bowl, whisk together 3 cups all-purpose flour, 1 tablespoon sugar, 1 teaspoon salt, and 1 packet active dry yeast.
2. Gradually add 1 cup warm water and 2 tablespoons olive oil to the dry ingredients, stirring until a soft dough forms.
3. Knead the dough on a lightly floured surface for about 5 minutes, until smooth and elastic.
4. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
5. Punch down the dough and knead in 2 tablespoons chopped fresh rosemary, 1 tablespoon chopped fresh thyme, and 1/2 teaspoon garlic powder.
6. Shape the dough into a round loaf and place on a greased baking sheet. Cover and let rise for 30 minutes.
7. Preheat the oven to 375°F. Bake the bread for 25-30 minutes, until golden brown and sounds hollow when tapped.

The magic of this bread lies in the herbed infusion that permeates every bite, offering a rustic aroma and flavor that’s irresistibly inviting.

Tip: For an extra crispy crust, spritz the loaf with water before baking.

Cava Chocolate Fondue

Dive into the rich, velvety world of Cava Chocolate Fondue, a luxurious twist on the classic dessert that’s perfect for sharing with loved ones.

Ingredients

• 1 cup heavy cream
• 8 oz high-quality dark chocolate, finely chopped
• 1/4 cup Cava (Spanish sparkling wine)
• 1 tsp vanilla extract
• Pinch of sea salt
• Assorted dippers (strawberries, banana slices, marshmallows, pretzels)

Instructions

1. In a medium saucepan, heat 1 cup heavy cream over medium heat until it begins to simmer, about 3-4 minutes. Do not let it boil.
2. Remove from heat and add 8 oz finely chopped dark chocolate, stirring until the chocolate is completely melted and the mixture is smooth.
3. Gently stir in 1/4 cup Cava, 1 tsp vanilla extract, and a pinch of sea salt until well combined.
4. Transfer the fondue to a fondue pot or a serving bowl and serve immediately with assorted dippers.

The addition of Cava elevates this fondue with a subtle effervescence and depth, making it a standout at any gathering.

Tip: For an extra touch of elegance, garnish with edible gold flakes or a sprinkle of cocoa powder before serving.

Savory Cava Cheese Fondue

Dive into the rich, bubbly goodness of this Savory Cava Cheese Fondue, a twist on the classic that’s sure to impress at your next gathering.

Ingredients

• 1 cup dry Cava (Spanish sparkling wine)
• 1 garlic clove, minced
• 2 cups grated Gruyère cheese
• 2 cups grated Emmental cheese
• 1 tbsp cornstarch
• 1 tbsp lemon juice
• 1/2 tsp nutmeg
• 1/2 tsp white pepper
• 1 baguette, cut into cubes for dipping

Instructions

1. In a medium saucepan over medium heat, combine 1 cup dry Cava and 1 minced garlic clove. Bring to a simmer and cook for 2 minutes to reduce slightly.
2. Toss 2 cups grated Gruyère and 2 cups grated Emmental with 1 tbsp cornstarch until evenly coated.
3. Gradually add the cheese mixture to the saucepan, stirring constantly in a zigzag pattern to prevent clumping, until the cheese is completely melted and smooth.
4. Stir in 1 tbsp lemon juice, 1/2 tsp nutmeg, and 1/2 tsp white pepper. Continue to cook for another 2 minutes, stirring constantly, until the fondue is creamy and slightly thickened.
5. Transfer the fondue to a fondue pot or a slow cooker set on low to keep warm. Serve immediately with baguette cubes for dipping.

The combination of Cava and two types of cheese creates a fondue with a uniquely light yet deeply savory flavor profile, perfect for those who love a sophisticated twist on comfort food.

Tip: For an extra layer of flavor, rub the inside of your fondue pot with a cut garlic clove before adding the fondue.

Cava Infused Fruit Salad

Brighten up your table with this Cava Infused Fruit Salad, a bubbly twist on the classic that’s as refreshing as it is elegant.

Ingredients

• 1 cup strawberries, hulled and quartered
• 1 cup pineapple chunks
• 1 cup blueberries
• 1 cup green grapes, halved
• 1/4 cup fresh mint leaves, finely chopped
• 1/2 cup Cava or any dry sparkling wine
• 2 tbsp honey
• 1 tbsp fresh lime juice

Instructions

1. In a large bowl, combine strawberries, pineapple, blueberries, and grapes.
2. In a small bowl, whisk together Cava, honey, and lime juice until the honey is fully dissolved.
3. Pour the Cava mixture over the fruit and gently toss to coat.
4. Sprinkle the chopped mint over the salad and give it one final gentle toss.
5. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

The Cava not only adds a festive fizz but also subtly enhances the natural sweetness of the fruit, making this salad a standout at any brunch or picnic.

Tip: For an extra touch of elegance, serve the salad in chilled glasses or hollowed-out pineapple halves.

Conclusion

We hope this roundup of 18 delicious Cava recipes inspires your next meal, whether it’s a cozy dinner or a festive gathering. Each dish is a celebration of flavor, perfect for home cooks across North America. Don’t forget to try these recipes, share your favorites in the comments, and pin your must-makes on Pinterest. Happy cooking!