Spanish Investment Immigration Local Culinary Guide:
1. Marinated Spanish Olives
Marinated olives from Spain can serve as a daily snack, alleviating the monotony of taste, and can also be enjoyed as an appetizer. If you add some almond slices and marinate them for a few days before tasting, the flavor will be even better.
Almonds + marinated olives are a perfect match for Fino Sherry. The delicate flavor of the sherry, with its appropriate saltiness and acidity, complements the flavors of the almonds and marinated olives, while its acidity helps to cut through the greasiness of the olives. For example, Alvear Sherry Fino En Rama is a great choice.
2. Spanish Rice with Shrimp
Shrimp, garlic, and rice are the essence of Spanish cuisine, so why not make a Spanish-style shrimp rice dish to fully experience the essence of Spanish food? The natural saltiness of this dish actually pairs well with the saltiness of sherry, and you can also choose a famous Spanish white wine with rich minerality and fresh taste, such as Albarino, which is very suitable for seafood.
3. Spanish Spare Ribs
Spanish spare ribs are full-bodied, moderately fatty, and accompanied by a rich aroma of spices, leaving a lingering fragrance. They can be served as an appetizer or a main course, and they are relatively easy to prepare. Meats with such aromatic spices are best paired with high-acid wines, as the acidity of the wine can cut through the greasiness of the meat. A suitable Spanish wine would be the D. Ventura do Burato, a dry red wine from the Ribeira Sacra region, made from Mencia grapes.
4. Spanish Braised Spinach
Spanish braised spinach combines the flavors of bacon, garlic, and sherry vinegar, making it a relatively light salad that can alleviate the greasiness of the previous dish, Spanish spare ribs. Of course, pairing this salad with sherry is also acceptable, but we can also consider some oak-aged white wines that have a certain depth of structure, which can complement the flavors of the spinach, such as R. Lopez de Heredia Vina Gravonia Rioja Crianza.
5. Spanish-Style Oxtails
This dish, made with oxtails, spicy sausage, and tomatoes, is a rich Spanish-flavored soup that is simmered slowly. If you remove the bones after cooking, then freeze it for a day or two before boiling again, the flavors will meld even better. This dish is best paired with a high-acid, low-tannin red wine, such as Bobal.
