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Douglas Green Sherry

Pulpo a Gallega (Galician octopus)

Pairings: Douglas Green Cream Sherry No 3 Ingredients 1 frozen octopus: frozen octopus is much tenderer than fresh octopus. If you do have a fresh octopus, you’ll need to tenderize it well with a meat mallet before cooking it. 6 litres water 6 tbsp coarse sea salt...

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Douglas Green Sherry

Pinchitos Morunos (Mini pork kebabs)

Pairings: Douglas Green Medium Dry Sherry No 2 Ingredients 500g poor fillet: trimmed and cut into cubes (1.5cm x 1.5cm) 2 tsp salt2 cloves garlic crushed3 tbsp extra virgin olive oil1 tbsp lime juice 1 tsp mild curry powder 1 tsp Spanish (smoked) paprika 1/2 tsp...

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Douglas Green Sherry

Mejillones a la Marinera (Mussels in wine)

Pairings: Douglas Green Pale Cream Sherry No 1 Ingredients 1kg fresh black mussels: scrubbed and bearded 1 shallot: finely chopped 1 clove garlic: crushed 60ml olive oil 2 beef tomatoes: halved and crossly grated, skins discarded 1 cup DG Pale Cream Sherry No1 3 tbsp...

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