Spot Prawn Escabeche, mojama dust, saffron tomato water & chive oil

Pair with Manzanilla

The obvious pairing for prawn escabeche is Manzanilla for its brightness and salinity, however Chef's unique interpretation of this dish employs many savory elements including saffron, tomato, chive and cured "mojama" tuna, which all scream "young Amontillado!" In order to truly open up those flavors, an older, slightly oxidized Manzanilla Pasada maintains the freshness and salinity while bringing more savory oxidative flavors into the picture.


Spot Prawns
Dried Tuna, "Mojama"
Cherry Tomatoes
Flowering Chives
Olive Oil
Micro Basil
Micro Tangerine Gem Lettuce


Clean the spot prawn of it’s shell, leaving the head on.
Make a traditional escabeche liquid (celery, onion, carrot, corriander, olive oil, saffron, fleur de sel, red chili flakes, cilantro leaves)
Lightly poach the prawn in the escabeche liquid. Dust with espellette.
Salt cure the tuna loin for 3 to 4 days until dried.
Make a tomato water by pureeing the tomatoes and let hang through a cheesecloth for two days.
Lightly heat the tomato water infusing the liquid with saffron and the shrimp shells.
Make a chive blossom oil by blending olive oil and chive blossoms and straining out the solids.

To plate: place the shrimp in a small bowl. Pour over the tomato water. Shave the mojama over the prawn for the "umami” flavor, garnish with the chive oil, fleur de sel, and micro green.

Chef Michelle Matthews , 15 Romolo San Francisco, CA United States Visit Website
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serving and consuming

Pairing Manzanilla with food

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. 

Manzanilla fast facts

Always serve very chilled

Use an ice bucket with both ice and water to serve chilled between 6 & 8º C.

The wine of the sea

Perfect with fish, seafood and all styles of food from the sea.

Style of Glass

In traditional wide rimmed catavinos or in a white wine glass.

Analytic data

  • Alcoholic content 15 y 19% vol. (normally 15% vol.)
  • Sugar < 5 gr. / litre (normally < 1 gr. / litre)
  • Total Acidity (tartaric) 3 - 5 gr. / litre
  • Volatile Acidity (acetic) <0,25 gr. / litre
  • Very Low In Glycerine Content < 2 gr. / litre
Chef Michelle Matthews , 15 Romolo San Francisco, CA United States Visit Website
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Victoria Frutos Climent
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