Cooking time: 15 min
A classic dish found in and around bars all over Spain, it has been on the menu at Taberna de Haro since I opened in 1998. Matrimonio has always been one of my favorite plates with a glass or three of bristling and bright Manzanilla.
Ingredients
Quick tips
Pair with Almacenista Manuel Cuevas Jurado Manzanilla Pasada bottled by Emilio Lustau. It is savory like the sea and sunny like a lemon, with light notes of oxidation that add a sultry depth.
Instructions
Matrimonio
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!
Pairings & Recipes
Manzanilla
Prawn Salad with Citrus Dressing
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.
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Always serve very chilled
Use an ice bucket with both ice and water to serve chilled between 6 & 8º C.
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The wine of the sea
Perfect with fish, seafood and all styles of food from the sea.
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Style of Glass
In traditional wide rimmed catavinos or in a white wine glass.