Garlic prawns

Pair with Fino

Prawns are typical in Spanish cuisine and the best way to eat them is paired with a glass of Fino.

Ingredients

450 gr 
Prawns
Garlic cloves
Dry chilli
100 ml 
Olive oil
Handful  
Parsley
 
Salt

Directions

Peel the prawns and wash and dry with paper towel.  Cut the garlic into fine slices and fry in a pan with plenty of oil, if you like it spicy add the chilli, diced into 2 to 3 pieces.  Be careful not to have the oil too high as you don't want to burn the garlic. 

When the garlic starts to lightly brown add the prawns and stir, it will only take a few minutes. Add a little salt and sprinkle some fresh parsley on the prawns. 

Serve with a fresh salad. 

Sherry Wines , Jerez de la Frontera Spain
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serving and consuming

Pairing Fino with food

It is an ideal aperitif wine and goes well with all types of tapa, especially olives, nuts and Iberian cured ham.

Also providing the perfect companion for shellfish and fish, especially those with a marked salty taste (anchovies) or even raw (sashimi).

Its low acetic acid content combines exceptionally well with dishes of marked acidity (vinaigrette salads, marinades, etc.) as well as with cold soups (gazpacho, ajo blanco, etc.).

 

Fino fast facts

Always serve chilled

Use an ice bucket with both ice and water to serve chilled between 6º & 8º C.

Perfect for Tapas

It adapts perfectly to a diverse range of salty and intense flavours.

Style of Glass

In traditional wide-rimmed catavinos, or in white wine glasses.

Analytic data

  • Alcoholic content between 15 y 18% vol. (generally, 15% vol.)
  • Sugar < 5 gr. / litre (usually < 1 gr. / litre)
  • Total Acidity (tartaric) 3 - 5 gr. / litre
  • Volatile Acidity (acetic) <0,25 gr. / litre
  • Very Low In Glycerine Content < 2 gr. / litre
Sherry Wines , Jerez de la Frontera Spain
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