Fideos negros con calamaritos with alioli and Rueda

I’ve never been a huge fan of Rueda, a sauvignon-style wine from the north of Spain, but seem to have been drinking it non-stop since I arrived in Malaga.

Maybe because it goes so well with the local seafood but I think they go for a fresher less pungent style here than back in the UK

This was one of the best pairings with one of my favourite dishes of the trip at Taverna Uvedoble: Fideos negros or fried squid ink noodles with baby squid and a good dollop of alioli (garlic mayo). It was SO good we went back for it a second time.

The Rueda acted with the pasta like a sharp squeeze of lemon, balancing the dark saline flavour of the noodles and the punchy alioli. A really good restaurant and a great combination