Tomatoes from Maresme
Summer in Maresme is a festival of tomatoes in its markets and gardens. One of the most beautiful varieties is the pink tomato. You can use this type of tomato, or any sweet, ripe tomato available in your area.
We’re sharing this summer recipe with you to enjoy with a glass of Bouquet d’Alella Garnacha Blanca Brisat 2025.
Pink Tomato and Prawn Salpicón
Chef Annette Schroeder
In a large pot, bring 2 litres of water with 2 tablespoons of sea salt to a boil. Add the whole prawns to the boiling water and cook for 2 minutes. Remove and drain.
Finely chop the onion and place it in a bowl.
Squeeze the lemon juice over the onion and leave it to marinate for a few minutes while preparing the rest of the dish.
Dice the tomatoes and set aside.
Finely slice the piparra.
Finely chop the fresh coriander.
Once the prawns have cooled, peel half of them completely and cut them into small pieces.
Peel only the bodies of the remaining prawns, leaving the heads and the tips of the tails intact for decoration. These will be placed whole on the dish.
Mix the tomatoes, piparra, chopped prawns and coriander with the marinated onion. Add the soy sauce, salt and pepper to taste.
Arrange the mixture in small plates or Martini glasses and place one whole prawn on each. Add a few pipa shrimp around them.
Garnish with a coriander leaf.
Enjoy it with a glass of our Bouquet d’Alella Garnacha Blanca Brisat 2025.
Pairing Notes
Bouquet d’Alella Garnacha Blanca Brisat 2025 is a wine made with skin contact during fermentation. This highlights notes of ripe fruit, citrus peel, nuts, subtle bitter notes and a light tannin that provides structure.
The natural acidity of the tomato is balanced by these compounds. The bitterness contrasts with and balances the sweetness of the fruit, while complementing the dominant spicy and herbal flavours of the dish.
The umami flavours in the wine match those of the prawn and soy sauce. The tannin binds with the proteins in the seafood, enhancing its sweeter juices.
The result is a fresh pairing with bold textures and an explosion of flavours.
