Enjoying sherry wine / pairings and recipes / Oloroso
Garlic & Chilli Prawns with Crispy Ibérico Ham
Pair with: Oloroso
I’ve always believed that the best food doesn’t compete with what’s in your glass, it brings it to life. For me, that’s exactly what sherry does. It has an incredible ability to transform a simple dish into something truly memorable.
This recipe was created with a glass of Oloroso in mind. The natural sweetness of the king prawns, the richness of the Ibérico ham, the gentle warmth of garlic and the smoky depth of pimentón all come together in a way that feels unmistakably Spanish. Then you take a sip of Oloroso and everything changes. Its layers of toasted nuts, dried fruit, spice and remarkable freshness lift every flavour on the plate while adding another dimension of their own.
That is the magic of sherry. It doesn’t overpower the food or sit quietly beside it, it becomes part of the conversation. Every bite encourages another sip, and every sip makes you want another bite.
For me, that is what Spanish food is all about: simple ingredients, treated with respect, shared around a table with good company and a great glass of wine. And if that glass happens to be an Oloroso, then even better.
Ingredients
Quick tips
Tip: Add the pimentón off the heat or over a very low heat so it doesn't burn and become bitter. The crispy Ibérico should go on at the last moment to keep its texture. This dish is a perfect match for a glass of Oloroso Sherry.
Instructions
Garlic & Chilli Prawns with Crispy Ibérico Ham
- Preheat the oven to 170°C. Lay the Ibérico ham on a baking tray lined with baking paper and bake for 8–10 minutes until crisp. Leave to cool, then break into midium pieces.
- Heat the olive oil in a wide frying pan over a medium heat. Add the garlic and chilli and cook gently until the garlic is lightly golden and fragrant.
- Add the prawns and season lightly with sea salt and black pepper. Cook for about 1 minute on each side, depending on their size.
- Sprinkle in the pimentón de la Vera, stir quickly for a few seconds, then add the sherry vinegar. Squeeze in the slice of lemon and let everything bubble together for 20–30 seconds.
- Stir through the chopped parsley.
- Serve the prawns, together with all the delicious garlic and chilli oil, into warm bowls, or simply place the pan in the centre of the table and let everyone help themselves. Finish with the crispy Ibérico ham scattered over the top and serve immediately with plenty of grilled sourdough to mop up the juices.
Serving and consuming
Oloroso with food
The ideal temperature at which to serve an Oloroso is at between 12 and 14ºC.
This is the most suitable wine to accompany red meat and game. It combines perfectly with meat stews and casseroles; especially gelatinous meat such as bull's tail or cheeks. The perfect match for wild mushrooms and well cured cheeses.
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Slightly Chilled in a White Wine Glass
Serve it between 12° and 14° C in a white wine glass.
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Smooth and Persistent
Ideal accompaniment for prolonging the sensation of intense flavours.
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Ideal to Drink Glass by Glass
Its composition allows it to be stored in open bottles for months.