Enjoying sherry wine / pairings and recipes / Manzanilla

Chargrilled Galician Style Octopus

Pair with: Manzanilla


Cooking time: 1 hour

Manzanilla works as a perfect pairing with all Seafood dishes.



Chargrilled Galician Style Octopus

Peel the potatoes and cover with water. Add the mint, half the butter and salt and pepper. Cook until al dente and leave to cool in the water. Drain when cool, cut in half lengthways and set aside.

Peel the shallot and slice finely into ring. Cover with white wine vinegar. Set aside for a minimum of 1 hour before draining the vinegar.

Warm the pre-cooked tentacles through in their packaging for 1 hour in simmering water, then refresh the pack in ice-cold water. Once cold, remove from the packaging and slice on an angle into 1 inch pieces.

Heat a chargrill pan. Add a little olive oil, then the octopus. Season and cook for around 2 min on each side. Add the new potatoes to the hot pan and cook until caramelised.

Arrange the potatoes and octopus on a serving dish. Scatter the shallot rings and caper berries. Finish with dots of aioli and dust with paprika. Serve with wedges of lemon on the side.


Author , Manchester United Kingdom


Serving and consuming

Manzanilla with food

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. 

  • Always serve very chilled

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

  • The wine of the sea

    Perfect with fish, seafood and all styles of food from the sea.

  • Style of Glass

    In traditional wide rimmed catavinos or in a white wine glass.

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Eligible for co-financing with European Union Funds