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New Years Eve Sherry & Tapas Party

28 December 2019

The concept of tapas and Sherry wine has become an inseparable pair and an essential part of the most genuine culinary tradition in the south of Spain.  Together, they express Andalusia’s joy for life.  Add a little ‘fiesta’ to your New Year celebrations with some of our favorite Sherry and Tapas pairings, included are links to the recipes by chefs from all parts of the world. 

TAPAS PAIRED WITH FINO OR MANZANILLA

Smoked paprika almonds

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There´s no better way to start the party than with a chilled glass of Fino and salty roasted almonds, it's a perfect marriage for any occasion.

  • 2 cups raw almonds
  • 1 tablespoon coarse sea salt
  • ½ teaspoon smoked sweet Spanish paprika to taste
  • 1 tablespoon extra virgin olive oil

Either roast the almonds in the oven or you can toast them in a frypan, without oil.  Stir occasionally until the almonds are golden brown, keep an eye on them so they don’t burn.  Grind the sea salt and paprika.  Remove the almonds from the heat and drizzle with olive oil to coat all the nuts, sprinkle with the salt and paprika mix and mix again.  Allow the almonds to cool down and harden again before serving.

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Ajoblanco - Cold almond and garlic soup

Traditionally served on hot summer days, this is a great palate cleanser to start the celebrations. Serve in shot glasses alongside a chilled glass of Fino or Manzanilla. 

See recipe by Leanne Kitchen Australia

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Tortilla de patatas

An absolute must for any Tapas party, served hot or cold. Prepare earlier in the day and simply cut into bite size squares and serve with toothpicks.

See recipe via Epicurious

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Garlic prawns

One of the most popular tapas dishes in both Spain and abroad, you can’t go wrong with fried prawns with a tonne of garlic and good quality olive oil. Serve with toothpicks and fresh bread to soak up the olive oil.  

See recipe by Marc Matsumoto New York

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Albondigas de bacalao – Saffron salt-cod balls

Bacalao - codfish is the most popular white fish eaten in Spain. These little fish balls are light, fluffy and practically melt in your mouth.

See recipe by Deborah Hansen USA

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Anchovies two ways

One of Andalucia's best-loved tapas are anchovies in vinegar, or anchovies lightly fried.  Certified Sherry Educator Annie B, explains how to prepare and serve both styles. Click here for the recipe.

TAPAS PAIRED WITH AMONTILLADO

Artichokes Al ajillo (garlic sauce)

A perfect dish for the vegetarians and vegans in the room. Did you know Amontillado is one of the only wines in the world to pair with Artichokes?

See recipe by Tabatha Flores – USA

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Crispy Chorizo Rolls

Amontillado, with its warm, tawny colour and deep flavour from years of ageing in wooden casks makes the perfect accompaniment for this dish by Michel Roux Jnr MasterChef: The Professionals. Get the recipe.

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Chorizo, garlic and amontillado

Super simple, super delicious. Slice up the chorizo, roughly chop a couple of cloves of garlic and fry them together on a medium heat. You don’t need any oil as the oil of the chorizo is sufficient to cook the garlic. Turn the chorizo and pour a generous dash of Amontillado into the pan, allow the alcohol to burn off after a couple of minutes and remove from heat.  Serve immediately with toothpicks and sprinkle with finely chopped flat leaf parsley.

TAPAS PAIRED WITH OLOROSO

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Camembert en croute with Oloroso

Oloroso sherries have a lot of body and structure, they are delicious and explosive and pair perfectly with cheeses, especially camembert.

See recipe by Beltrán Domecq

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Spanish Meatballs

Albondigas with Spanish Chorizo & Pork meatballs with sherried tomato sauce.

See recipe by Annie B's Spanish Kitchen

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Moorish Pork Skewers

These pork skewers are extremely easy to make and always a party favourite.

See recipe by Omar Allibhoy, Tapas Revolution

TAPAS PAIRED WITH CREAM

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Portuguese Custard Tarts

Looking to neighbouring Portugal from Spains's sherry triangle provides a perfect pairing, CREAM or MEDIUM OLOROSO sherry with a gorgeous creamy eggy custard tart is the business! 

Get the recipe by Fiona Beckett

The views and opinions expressed in this article are those of the author and do not necessarily represent those of El Consejo Regulador.
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