Cooking time: 1 hour
Any style of fried fish is an excellent companion to Manzanilla because of its low acidity and freshness and ability to counteract any greasiness.
Clean the squid, removing the skin and rinse thoroughly under the tap, making sure there is no debris inside. Cut the squid into slices about 2 centimetres thick.
In a bowl with plenty of flour, dust the calamari rings one by one. Pour the oil into a frying pan and heat over high heat. Check that the oil is at its point by adding a pinch of flour, and see how it reacts. Add the calamari rings to the pan little by little, do not fry too many at a time allowing them space to cook. Once golden brown, remove the calamari and place on absorbent paper to remove excess oil.
Serve with salt and lemon wedges.
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.
Use an ice bucket with both ice and water to serve chilled between 6 & 8º C.
Perfect with fish, seafood and all styles of food from the sea.
In traditional wide rimmed catavinos or in a white wine glass.
