Sherry Wine News

Pour & Pair from Que Rico Tapas

¡Qué rico! Tapas are leading the way in innovative food delivery and authentic Spanish cooking. Rather than providing a standard menu in a standard location, Que Rico will customise a menu according to your likes and preferences and then cook it for you at your premises. Whatever the occasion, you and your guests will be delighted by the wonderful flavours and original presentation of their "tapas".

During Sherry Week last November Que Rico teamed up with Gonzalez Byass to host a wonderful evening of paired food and wines at Cambridge Wine Merchants, two of the recipes from which they have shared with us on this Blog for people to try at home.

Estefania from ¡Qué rico! talks us through the recipes and chosen Sherry pairings;

"Prawns with garlic (or “gambas al ajillo”) is one of the most well-known tapas outside of Spain. Its popularity is due to the balance between the aromatic garlicky flavour and the spicy hint of the chilies. This dish is really popular when people go out to “tapear” (to have “tapas” as lunch or dinner). It is an absolute delicacy that you can cook at home as the recipe is really easy.

Garlic Prawns Recipe

Match the prawns with garlic with a glass of Alfonso Oloroso seco by Gonzalez Byass and enjoy the combination of aromas that come from the sherry, enhanced by the spiced prawns."

Prawns with Garlic Paired with Alfonso Oloroso Seco 1 of 2

Anchovies and “Boquerones” in Vinaigrette Paired with Vina AB Amontillado 2 of 2

"This recipe of anchovies and “boquerones” (white anchovies) matches perfectly with a Viña AB Amontillado sherry by Gonzalez Byass as an aperitif. It is really easy, so you can replicate it at home as you only have to chop, season and plate up.

The keys of the success to this tapa are the time you marinate the vinaigrette and the quality of the anchovies. The anchovies from Santoña, Cantabria, North of Spain, are appreciated for their quality and are considered as one of the best anchovies in the world. They are cured in salt for a period that may vary between 3 and 8 months. Then, the skin and the guts are removed. Once they are clean, the anchovies are washed in water and the fillets are separated from the bones. Then, the fillets are canned and preserved in olive oil.

Anchovies and “Boquerones” Recipe

Pour the Viña AB Amontillado of Gonzalez Byass in a glass and enjoy the combination of flavours. The balance between the salty and the sharp anchovies with the aromas of hazelnuts and the slightly salty on the finish of the Amontillado sherry is a perfect match."

Simplistic and tasty are two words that immeditely spring to mind, we like your style ¡Qué rico!

For more information visit www.quericotapas.com

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