A wine intimately related to seafood recipes
Every year is the same: Christmas will come suddenly! In few weeks we'll arrive to the most food-friendly days of the year. The most intense celebrations and the most wine-loving meals agapes. So, in order to try to avoid last-minute rushes, we'd like to anticipate the Christmas dates with some delicious suggestions.
This time we will focus on seafood cooking and on our more Atlantic, fresh and sea-friendly (is there such a word?) wine. We're talking about Pazo Cilleiro, of course. The wine from Rías Baixas, 100% Albariño grape. Intense and deep, aromatic and of an irresistible freshness. It has a serious and quite strong body, and an extroverted, eloquent and exciting personality. A great companion at the table, specifically for the enjoyment of these three traditional recipes of marine origin and inspiration. Three simple and tasty preparations, which come directly from those wonderful sea arms that are the estuaries of Galicia. Although we are proud of our Rioja origin (and specifically Rioja Alavesa), we love Galicia's hills, forests and coasts!
1. Steamed Galician Mussels. Probably the easiest way to make a good impression
For four people, we need:
- 1 Kg of mussels from Rías Baixas. Those grown in 'batea' system deliver an extraordinary texture and great taste.
- A couple of laurel leaves.
- A glass of Pazo Cilleiro Albariño.
Instructions:
a) Clean the mussels: take out the "hairs" with which they adhere to the rocks or to the batea ropes) and rush them gently with some water.
b) Put the mussels, the Albariño wine and the laurel in a pot. Cover and cook over medium heat.
c) Wait for the mussels to open due to steam.
d) Serve in a simple plate. No need to decorate: if the mussels are truly good, less is more!
Important: depending on the steamed point you want to give them, you can remove the mussels once opened or leave them in the pot for a couple of minutes more.
2. Clams sea-style. Or how to condense on a plate all the shades of the landscape
For four persons:
- 1 Kg of clams.
- One onion.
- Two cloves of garlic.
- One and a half tablespoon of flour.
- Fresh chopped parsley.
- Olive oil (about 3 tablespoons).
- One teaspoon of sweet paprika and another of spicy paprika.
- A glass of Pazo Cilleiro Albariño.
Instructions:
a) Chop the onion very thin and cook it over low heat.
b) After 2 or 3 of minutes, add the garlic.
c) When everything is cooked, add both types of paprika. Stir gently for one minute.
d) Add the flour and stir again for one minute until everything is well mixed.
e) Add Pazo Cilleiro Albariño and the chopped parsley, and stir gently for a few seconds to evaporate the alcohol.
f) Now the sauce is ready.
g) Add the clams and cover the casserole or frying pan. In about 3 minutes they will start to open. That's the signal: they're done!
3. Octopus Ons Island-style. A classic that melts the wildest sea with the friendliest land.
Ingredients for 4 people:
- A Galician octopus weighing about 2 kg.
- 1 Kg of potatoes, if possible, of a similar size.
- A couple of teaspoons of paprika, half sweet, half spicy.
- A large onion.
- Two or three garlic cloves.
- Salt in flakes.
Instructions:
a) Firstly, in a pot with boiling water, add the bay leaf. Put in the octopus and removed it. Do this three times.
b) The octopus is then left inside the covered pot for 30 minutes.
c) After this time, the octopus will be cooked. Then remove it and in the same cooking water add salt and cook the potatoes for another 30 minutes.
d) Meanwhile, cut the octopus. The best way to do it is with scissors.
e) Then prepare the sauce: first stir the onion and then add the paprika and garlic.
f) When the potatoes are ready, put them on a plate or dish together with the octopus.
g) Sprinkle the plate with the sauce.
Time to eat!
Curiosities: the island of Ons is located at the entrance to Pontevedra estuary. It is the only inhabited island of all those that form the Atlantic Islands National Park.
Ons' food culture maintains singular touches, such as the recipe of octopus in 'caldeirada': cooked with potatoes and watered with a sauce made of paprika, oil, garlic and onion.
Pazo Cilleiro bottle on a 'bateas' landscape (background photo: Galitec Consultores for Unplash)
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