Chorizo Meatballs with Padron Peppers served with Alhambra Reserva 1925

Alhambra Reserva 1925 with Chorizo Meatballs and Padron Pepper Sauce

*Disclaimer: Alhambra kindly sent me a crate of their Alhambra Reserva 1925 beer to pair with a delicious tapa dish of my own creation – Chorizo Meatballs with Padron Peppers. All opinions expressed are my own.  

Spanish flavours

When Alhambra contacted me to see if I would be interested in trying their Alhambra Reserva 1925 I jumped at the chance and I knew a certain someone who was going to be incredibly grateful. Some of you will know that my better half Jon writes a beer blog over at Drink, Drank, Drunk. Together we carefully tasted this delicious Spanish craft beer to come up with a tapa recipe that could be served alongside it, and here is the result.

If that wasn’t enough, the kind people at Alhambra have offered to send a crate of Alhambra Reserva to one lucky reader! Scroll down to see the winner revealed!

Alhambra is regarded as the leading craft brewery in Spain and in recent years it has become more and more popular in the UK. Which, is no surprise when every sip reminds you of being on holiday!

Chorizo Meatballs with Padron Peppers served with Alhambra Reserva 1925

Tasting Notes

When you first pour the beer, it has a light and foamy head with an incredibly smooth texture. It has a deep, amber colour that reminds you of the Spanish sun.

For a larger it has an impressive, rich malty flavour. It isn’t your standard lager this is of premium quality and for real connoisseurs! It’s also a hearty 6.4% so not to be enjoyed lightly! It is well balanced, and has a classic crisp pilsner taste from the Saaz hops.

The beer has the perfect, bitter-sweet balance. With this in mind, I wanted to come up with a recipe that had complimentary rich, depth of flavour but which wouldn’t overpower the beer. I decided to go with smoky, sweet chorizo meatballs in a rich tomato sauce flavoured with bitter padron peppers.

Best served chilled to 4-6%, this cool beer will take the heat out of the spicy meatballs!

Chorizo Meatballs from Supper in the Suburbs

Chorizo Meatballs with Padron Pepper Sauce

Perfect for serving alongside a cool bottle of Alhambra Reserva 1925

Win Alhambra Reserva 1925 with Chorizo Meatballs and Padron Pepper Sauce

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: Serves 4 as part of a tapa meal

Serving Size: 2 -3 meatballs per person


  • For the meatballs
  • 500g pork mince
  • 1/4 cup cold white wine
  • 1.5 tsp paprika
  • 1 tsp salt
  • 1 garlic clove (crushed)
  • 1 tsp cayenne
  • Pinch of cumin
  • Pinch dried oregano
  • Pinch ground black pepper
  • For the sauce
  • 400g tinned toamtoes
  • 1 tbsp tomato puree
  • 100g padron peppers (diced)
  • 1 small red onion (diced)
  • 1 small red chili (sliced)
  • 1 glove garlic (crushed)
  • 1 tsp sugar
  • 1 tsp paprika
  • Pinch of salt


  1. In a large bowl, mix together the pork mince with the spices for the meatballs as well as the wine. Leave the pork mix to rest for at least an hour in the fridge so that the flavours can meld together.
  2. Next, roll the pork mince into balls roughly the size of a golf ball.
  3. In a large, flat bottomed frying pan, heat a little oil. Fry the meatballs until golden and crisp on the outside.
  4. Remove the meatballs from the pan and place to one side.
  5. In the same pan, begin frying the onions, chilli pepper and padron peppers in the juices of the pork meatballs.
  6. Once the peppers have softened and the onions have become translucent, add the tomatoes and tomato puree to the pan.
  7. Scrape all of the caramelised pieces of pork fat from the bottom of the pan to flavour the sauce.
  8. Once the tomatoes have begun to bubble, add the spices and cook for 5 minutes.
  9. Add the meatballs back into the pan and cook in the sauce for 10 minutes or until piping hot.
  10. Serve alongside an array of tapa dishes and a chilled Alhambra Reserva 1925.
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Unlike a lot of modern breweries, Alhambra uses slow, natural fermentation over periods of up to 39 days when brewing their beer. All the Alhambra brand beers are made with no additives. What’s more,  the water used is still drawn from the Sierra Nevada Mountains! Pretty impressive right? When that much love is taken to make the beer, it’s only right that you serve up a couple of tapa dishes that have been painstakingly prepared. Cooking the sauce for these meatballs low and slow not only makes the sauce taste fantastic, but beautifully matches the care and attention put in to Alhambra Reserva 1925.

Chorizo Meatballs and padron peppers served with Alhambra Reserva 1925


The competition is now over and I am pleased to announce that Pearl Davison is the winner! Alhambra loved her suggestion that the beer should be served with tortilla de patatas and jamon iberico.

Thank you to everyone else who entered the competition. Please do come back soon for more delicious recipes and other food for thought.

*Supper in the Suburbs encourages you to drink responsibly.  For advice on sensible enjoyment of alcohol please visit Drinkaware.


  1. I had some lovely tapa the other day. It was glazed pork belly and it was utterly deliious. I think the rich malty flavour of the ber would go perfectly with the unctuous meaty flavours of the belly pork

  2. I would drink this beer ice cold with spanish cured meats & manchego cheese with homemade tomato and olive bread with olive oil. ‘Salud’ !.

  3. Your recipe sounds delicious thank you! My suggestion would be Moorish kebabs – Marinated pork seasoned with cumin!

  4. This would go well with my favourites – patatas bravas and garlic prawns topped off by padron peppers

  5. For me, beer goes with anything but I love veggie tapas like olives, sundried tomatoes, stuffed vine leaves, hummus, etc. (okay, that’s more of a mezze than tapas but I hope it counts!)

  6. Chorizo-Filled Dates Wrapped in Bacon – a lovely combinations of flavours which would go very well with this beer.

  7. I have never had tapas either but I am definitely going to get my husband to do your recipe -it sounds delicious and he is a big Alhambra fan!

  8. My first ever taste of Tortilla de patatas was in Grenada in the shadow of the Alhambra so it would have to be that. And maybe a little Jamon Iberico too.

  9. I’d go for something simple- some salted almonds and some wafer-thin slices of Ibérico ham. Bellotta if I’m feeling flush. And I’d eat them looking out to water, sipping the Alhambra.

  10. My brother in law does an amazing pulled pork in the slow cooker with a delicious BBQ sauce, my mouth is watering thinking about the combination!

  11. A friend of ours (who grows a lot of veg, beans are in season) made us some Broad Bean and Palma Ham Fritters the other day! They were delicious, and I think would count as Tapas!

  12. I would pair Alhambra Reserva 1925 with a nice heart serving of Slow cooked beef, with carrots and peppers with brandy, red wine and tomato sauce, with slow roasted duck fat potatoes and fresh crusty bread to dip. The beer would need to be extra cold and served in the proper glasses to ensure that they taste at their very best.

    1. WOW! Steve you are making me hungry that sounds divine. I don’t think anyone had suggested beef yet. Good luck!

      1. Thanks. I just thought that the beef in the rich sauce would go well with the extra alcohol volume in the beer, I actually tried the regular Alhambra recently (albeit with a fish dish and cutlets) but its a nice beer.

  13. I live chorizo too, so would have it with sticky honeyed chorizo, plus goats cheese and parmesan stuffed plum toms drizzled in lemony oil 🙂

  14. I would pair it with a nice and simple plate of bread with balsamic vinegar, olive oil, pesto and sun-dried tomato dips.

  15. Some lovely ideas thanks lI think Paella and your Chorizo meatballs (which im definitely going to make) would be a great combi with the beer

    1. Definitely do make them Teresa. I’d love to see photos when you do you can tweet me @KitchenGoddess3 🙂 good luck

  16. This beer sounds like it could go well with one of my favourites-almonds spiced with paprika & cumin then deep fried. Serve them hot with a little pot of salt to dip them in-delicious, especially with a cold beer. I’d also add some olives as their texture really complements the nuts and of course, Patatas Bravas and some good bread.

    1. WOW! Those nuts sound delicious! Do you make them yourself often Dawn or are they a fond memory of holidays? Good luck!

  17. White bait fish in a light tempura batter. Would work even better if the batter was made with a little of the beer! 😀

  18. mine would be pulled pork shoulder, with whole grain mustard and apple wood cheese running through it. I think i need a beer just thinking about.

  19. garlic & chilli infused king prawns, chargrilled & served with a flame grilled steak, homemade chunky chips & a crisp rocket salad

  20. So many lovely ideas already. Mine would be Pa amb oli topped with cheese or ham. We had these all the time when we visited Majorca last year.

    1. Ah yes a Majorcan specialty! Great suggestion Sandra. I haven’t been to Majorca since I was a teenager. Must go back soon. Good luck.

  21. Hmmmm, pulled pork spiced with garlic and chilli on grilled think slices of crispy french baguette topped with a drizzle of chilli oil, yum!!

  22. I’m vegetarian, so tapas is good way of eating a variety of flavours. My favourite are Patatas Bravas, Goat Cheese with Paprika, Garlic, Sun-Dried Tomatoes and Capers and Tarta de Tomatitos y Queso….. yum this is making me hungry now!

    1. They all sound wonderful Kay! The OH is also vegetarian and we love being able to pick and choose dishes that suit both of us. Good luck!

    1. Gosh what a delicious sounding suggestion! I can’t say I have tried caper berries before. Good luck!

    1. YUM! Everything should be stuffed with cheese shouldn’t it?! Love the idea of the spice from the jalapenos. Good luck.

  23. I would go for garlic shrimp too. Love all seafood, love garlic and am fed up with chilli with everything.

    1. You know no one had suggested these yet Andrew! I love them crisp and salty. They’d go really well with the Alhambra Reserva 1925. Good luck!

  24. Tortilla Española: This is a must. You can’t have tapas without a traditional potato tortilla! All you need are potatoes, eggs, good olive oil and a trusty skillet to dish out what is unquestionably considered a perfect tapa.

  25. Being a veggie I would pair it with spinach and ricotta cannelloni served with cheesey garlic bread and salad

  26. I’d have to go for Cod Croquettes- I tried them in Madrid and they were delicious and would go perfectly!

    1. Great suggestion Cerys. Madrid is on my must – visit list. I’ll be sure to try them when I’m there. Good luck!

  27. Sounds like this beer would go great with somthing earthy so would go for simple sauteed garlic mushrooms but would also enjoy with some bread olive oil and balsamic. Yum yum!! 🙂

  28. I’m Just a Girl who cant say NO to wonderful Spanish Tapas,anytime of day or night,and wash it all down a wonderful sounding vintage drink!I’m a Veggie so just love Potatas Bravas,mixed olives and lots of garlic bread and cheeses,spicy chickpeas and spinach too,lots of pickled garlic too!Then of course when I’ve ate that some lovely Olive Tapenade!Veggie salad,and big bowls of salted Almonds,which takes me on to eat desert, some fresh fruit salad and crème Brulee!Did I Say how long I Stay!!!

  29. Well not only would I? drink it with this dish, but i would incorporate it into the dish. CHICKEN BREAST STUFFED WITH SERRANO HAM & MANCHEGO CHEESE, WRAPPED IN ALHAMBRA RESERVA 1925 JELLY, WITH HONEY, ALMOND & RAISIN SAUCE ATOP BEER BREAD.

  30. Prawns, garlic and spring onion AND I’d keep the bottles…great at Christmas with fairy light in them.

  31. The real flavour of Spain – a simple tortilla espanol a with maybe some crusty bread topped with aliolI both of which would complement the beer without overwhelming the taste!

  32. Rabbit is a very popular meat in Spain -but more an acquired taste in the UK although readily available! – I love rabbit and this Tapas would match the grassy woody taste of Alhambra Reserva 1925 beer due to the rabbit’s natural environment.
    Deep fried rabbit ribs with garlic or quince sauce dip (costillas de conejo fritos) I have also made a bramble sauce as a uk alternative sauce and that was delicious.

    1. WOW! Kim this dish sounds absolutely stunning. You’re right, rabbit isn’t eaten in the UK as much as it should be. I’ve only tried it a handful of times in the UK myself but have eaten it plenty of times on the continent. I wish I had thought of this. Best of luck.

  33. I would say something with a punch would go well with this, Something like chorizo-infused black pudding bites with a tiny hint of chilli. A great little tapas dish 🙂

  34. Garlic mushrooms, spicy chicken wings with pitta bread and a few olives thrown in, all messy food but delicious!

  35. I would enjoy with a delicious tapas dish of potatoes and octopus baked in a creamy lobster sauce and gratinated with Manchego cheese. Mmm now I’m hungry lol

  36. For a lighter summer tapa puntillas de calamar and for a more wintery one it would be fabada – yum 🙂

  37. I would pick some home grown tomatoes from my greenhouse and slow roast them in my AGA with whole clovesof garlic tossed in extra virgin olive oil to dine upon whilst enjoying a delicious glass of Alhambra Reserva 1925 – my mouth is already beginning to water…

    1. Sounds fantastic Jane. I am very jealous of your AGA! Can I come round and you cook for me? Best of luck.

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