Pairings | Spanish food
The best pairings for fino and manzanilla sherry
Manzanilla, as you probably know, is a fino sherry made in the port of Sanlucar de Barrameda rather than in the cities of Jerez or Puerto de Santa Maria which gives it its characteristic salty tang.
6 of the best Spanish wines to pair with tapas
It shouldn't come as a massive surprise that Spain can provide any style of wine you might fancy to drink with tapas.
The Cookbook Dilemma: The Food of Spain or The Food of Morocco?
Two ‘grandes dames’ of the food writing world, Claudia Roden and Paula Wolfert, have new books out - The Food of Spain (Roden’s first book for five years) and The Food of Morocco. So which should you buy?
Win a luxury Spanish food and wine hamper
If you’ve missed travelling to Spain this year (me too!) you’ll be thrilled to know there’s a chance to win a fabulous hamper of Spanish food and wine from the Eat Spain Drink Spain campaign.
Which wine to drink with paella?
Paella, the iconic Spanish dish, pairs beautifully with a range of wines, but choosing between white, red, or rosé depends on the type of paella you’re enjoying and its key ingredients.
Why Sabor is one of the hottest tickets in town
“Eagerly awaited” is a well worn cliché but but aptly describes the opening of Nieves Barragan Mohacho and Jose Etura’s Sabor. Originally scheduled to launch last autumn it took a further 6 months to finally open its doors a year after they left their previous jobs.
Tramontana: ‘Brindisa lite’
I’ve been a huge fan of Brindisa, the Spanish food importer who was probably more responsible than anyone for putting chorizo on our culinary map. They have a great shop in Borough Market and a number of convivial tapas bars so it seemed good news when they announced they were opening Tramontana, a restaurant based on 'speciality dishes from the Spanish Mediterranean'.
Migas and San Miguel
Last week I was in Malaga for Semana Santa (Holy Week) which is the most mind-blowing experience, marked by daily - and nightly - parades through the town. In between - and when the streets weren’t rammed solid with spectators - we managed to snatch the odd meal, the best of which was at a tapas bar called Meson Iberico.
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Albarino with arroz negro (rice with squid ink)
If you’re an albarino fan I’m sure you know it pairs brilliantly with seafood but here’s a twist to take the experience to another level.
Clams with rice and Verd Albera
What do you drink with tapas? My immediate go-to is sherry but having indulged that whim the other day in the form of a glass of tangy manzanilla amontillada from Lustau’s almacenista collection I unusually followed it up with a glass of white.
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