Prawns with Chilli & Garlic
During the pandemic we ran a series of online cooking videos, demonstrating how to cook some of The Tapas Room's classic dishes at home. It's been two years now since those lockdown days! Can you believe it?
So we thought we would share the recipes with you once again. One a week for the next 6 weeks with downloadable recipe cards, conveniently translated into Spanish by our friends at Battersea Spanish.
Kicking off with the ever-popular Gambas Al Ajillo. These are served piping hot and smothered in chilli & garlic oil. Make sure you serve it with some crusty bread to mop up that delicious oil!
Variedad 100% Verdejo Barrel-Fermented
Bodegas Félix Sanz
TASTING NOTES Elegant green colouring with golden reflections and intense tear. On nose, fruity peach overtones and fruit jam, spicy hints of vanilla and roasted nuts from the French oak ageing. Unctuous and balanced on mouth with a special spicy finish. Long and evocative end
FOOD PAIRINGS Ideal with shellfish, oven-baked fish, smoked food, white meats and rice. Serving temperature 12 º C