first two parts of a five part series<\/a> on my sherry adventure in October, when I got to visit Jerez and helped blend the spectacular Las Palmas sherries for Gonzalez Byass. The remaining three parts will be up tomorrow.<\/p>\nI wanted to highlight a remarkable meal I had on this trip. It was at Bar Arturo (Calle Guita 9, 11408 Jerez De La Frontera, Andalucia +34 956 33 00 12), which is an amazing tapas place, specializing in fish, and in particular fish that has been fried.<\/p>\n
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We tried a number of different dishes. Normally frying is seen as a sort of a crude way of cooking, but for the small fish we ate it works brilliantly. With a very fine batter (just a coating of flour), the fish are beautifully cooked in olive oil. You eat around the main bones, but this isn’t hard.<\/p>\n
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We also had whelks, which were delicious. And sea anenomes, too. They are marinated in vinegar, put in a tempura-like batter, and then fried in olive oil. They are known as\u00a0Ortiguillas. <\/i>Highly recommended.<\/p>\n
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All this was washed down with Tio Pepe, which tasted fabulous in this setting. Tio Pepe is just such a pure, expressive, delicious wine, and at around \u00a310 a bottle, sometimes less, it’s quite a bargain. It works really well with food like this.<\/p>\n
Arturo\u2019s is rightly a Jerez legend!<\/p>\n","protected":false},"excerpt":{"rendered":"
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