Cooking time: 15 min
Assemble on a plate, alternating the boquerones and cured anchovies, and pile the olives to the side. Garnish with a drizzle of good extra virgin olive oil and minced parsley. Serve and enjoy!
Manzanilla combines perfectly with fish and seafood, as well as with salted fish and cured meats.
Thanks to its low acidity, it is, together with Fino, the perfect choice to accompany salads, cold soups and dressings.
Use an ice bucket with both ice and water to serve chilled between 6 & 8º C.
Perfect with fish, seafood and all styles of food from the sea.
In traditional wide rimmed catavinos or in a white wine glass.
