Cooking time: 1 hour
Clean the spot prawn of it’s shell, leaving the head on.
Make a traditional escabeche liquid (celery, onion, carrot, corriander, olive oil, saffron, fleur de sel, red chili flakes, cilantro leaves)
Lightly poach the prawn in the escabeche liquid. Dust with espellette.
Salt cure the tuna loin for 3 to 4 days until dried.
Make a tomato water by pureeing the tomatoes and let hang through a cheesecloth for two days.
Lightly heat the tomato water infusing the liquid with saffron and the shrimp shells.
Make a chive blossom oil by blending olive oil and chive blossoms and straining out the solids.
To plate: place the shrimp in a small bowl. Pour over the tomato water. Shave the mojama over the prawn for the "umami” flavor, garnish with the chive oil, fleur de sel, and micro green.
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.