Recipe: Curado Bar’s Calamares a la Romana – with a crisp glass of Albariño on the side by Jane Cook



I created the Cardiff Wine Passport with the objective of supporting and highlighting the diverse array of independent hospitality businesses in our capital’s city centre. The concept is super simple; you buy a passport online, then exchange passport stamps for glasses of wine at a curated selection of indie restaurants – and an optional food pairing can also be added at each stop. The scheme is live until the end of September, so if you want to get involved and grab a passport, there’s still time!


At Curado Bar, their wine choice was a delicious glass of Senorio de Rubios Albariño – it’s dry and crisp with lemon and refreshing peach notes with great acidity. Their food pairing to match was a freshly fried plate of calamari, a wedge of lemon and a pot of lip-smacking garlic aioli. If you’d like to try recreating your passport paring at home, I managed to get the Curado team to share their reassuringly simple method with me.





400g calamari rings*
100g frying flour
1 whole lemon, wedged
Salt & pepper, to taste
1 x tub of Chovi Aoli

*Look out for handline caught squid, as this method is low impact, selective and sustainable.




Dust the squid rings in frying flour and season with salt and pepper. Shallow fry the dusted squid until the flour is crispy, being careful not to overcook them – it doesn’t take long!


Serve with a dollop of Chovi Alioli, sprinkle of sea salt and a big wedge of lemon. Squeeze this over the dish before tucking in.


Pair with a glass of Senorio de Rubios Albariño and enjoy. Cheers! Both the Chovi Aoli and the Senorio de Rubios Albariño recommended in this recipe are available to take away from the in-house deli at Curado Bar on Guildhall Place, or to buy directly from the Spanish Wines warehouse on Penarth Road.


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Author WCS

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