Cooking time: 1 hour
Sherry and tapas-style food is a classic combination. Try this simple recipe to get you started with Sherry and food pairing. Why not get a few friends together for an impromtu tasting? It's the ideal way to celebrate International Sherry week!
Cut the chorizo in half, lengthways, then cut each half in three strips.
Roll each chorizo strip in just enough brique pastry to go round twice.
Close the edges and end with a little paste made with flour and water, pressing well to make sure they are properly sealed.
Heat the vegetable oil in a deep fryer or large pan. Before adding the chorizo rolls, test the temperature of the oil by dropping in a small piece of bread. If it sizzles and turns golden the oil is ready.
Deep fry the rolls for a few minutes until golden.
Alternatively, brush them with olive oil and bake in a hot oven, 200°C/gas 6, for 5-6 minutes until crispy.
Amontillado should be served at a temperature of between 12 and 14º C.
It is an ideal wine to accompany soups and consommés, white meat, blue fish (tuna), wild mushrooms and semi-cured cheeses.
It combines perfectly with vegetables such as asparagus and artichokes.
Serve it between 12° and 14° C in a white wine glass.
Its dry and intense flavour adapts to difficult and risky pairings.
Its composition allows it to be stored in open bottles for months.