How to drink
How to serve it?
Nice and cool, in the company of friends, and with a cool vibe. Just sit back and enjoy the good moments in life with me!
Sangria with what?
I’m perfect with a tasty seafood paella, deep-fried potatoes in spicy sauce (patatas bravas) or a few olives as an appetiser. Although if you want to take me to a barbecue, I will also do you proud!
How to serve me
Take me out of the fridge gently.
Open the stopper and just hear the party begin.
Pour me lovingly into the glass with a couple of ice cubes.
Now put me in one of my ice-trays.
Sit back, enjoy and just keep on partying.
Would you like to know the types of food I go best with? Here are a few examples that will be a sure-fire success!
Ingredients for 4 people:
- Olive oil
- 3 cloves of garlic
- 400 g of rice
- 600 g of calamari
- 1 litre of fish broth
- 4 Dublin Bay prawns
- 8 prawns
- 5 tablespoonfuls of crushed tomato
Let’s do it!:
Heat the oil in a good-sized paella pan. In the meantime, peel and chop up the onion.
Once the oil is hot, add the chopped onion and the 3 garlic cloves and wait for it to brown. Once the onion and the garlic cloves are brown, add the calamari (chopped up) and let it all cook in the oil.
Once the calamari are more or less cooked, add the 5 tablespoonfuls of crushed tomato. Stir it in well with a wooden ladle to make sure that it mixes with the oil and covers the calamari. Add the paprika after about five minutes and stir again.
Time for the rice!:
Once you have mixed the paprika in, add 400 g of rice and stir it all well. Add the saffron and cook slowly before adding 1 litre of fish broth. Finally, stir in the saffron, add a pinch of salt or a stock cube to heighten the flavour.
Bring on the prawns!:
When the liquid no longer covers the rice, add the Dublin Bay prawns and prawns and cook for 20 minutes over a medium heat. Remember to stir from time to time to prevent it from sticking to the paella pan. Leave it for a few minutes before serving and then tuck in.