I need a substitute for dry sherry in a spanish recipe, anyone have any ideas?

Question

I need a substitute for dry sherry in a paella spanish recipe, calling for a lot of seafood, does anyone know what i can use?

Answer 1

The Cook's Thesaurus (see link below) lists sherry under Fortified Wines and notes:: These are wines that have been fortified with brandy and sometimes flavored with herbs, roots, peels, and spices. The most popular examples are sherry, Madeira, Marsala, port, and vermouth. Fortified wines are often used in cooking, or they're served as apéritifs or dessert wines. Substitutes: sparkling wine (as an apéritif) OR dessert wine


Sherry = sack Notes: This fortified Spanish wine is typically served in small glasses before dinner, but many cooks also keep a bottle handy in the kitchen to perk up sauces, soups, and desserts. There are two categories of sherry: fino and oloroso. Fino sherry = Palma sherry is dry, fruity, and expensive. Examples of fino include the exquisite Manzanilla and the potent and nutty Amontillado. Oloroso sherry is more heavily fortified than fino. Examples include Amoroso and cream sherry, both of which are sweetened and especially popular in Britain. Once bottled, sherry doesn't age well, so you should plan to use it no more than a year or two after you buy it. Once opened, fino sherries should be consumed within a few days and stored in the refrigerator. Oloroso sherries can be stored a bit longer, say a week. Cooking sherry usually has added salt, and is shunned by more experienced cooks. Substitutes: Port OR Madeira OR Mirin OR red wine + 1 teaspoon sugar (per cup of wine) OR white wine (for cream soups and sauces, poultry, or game) OR dry vermouth (for cream soups and sauces, fish, or poultry) OR muscatel (for desserts, fruits, baked ham) OR vanilla extract (use much less) OR coffee (when making baked goods with chocolate or nuts) OR fruit juice (when making baked goods with fruit)


Hope that doesn't muddle the situation too much.

Answer 2

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Answer 3

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Answer 4

Amontillado Sherry Substitute

Answer 5

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Answer 7

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Go the bristol cream. Won't make a huge diff. Otherwise if you have some dry white wine it will do the same trick. It will change the tatse a bit, but if you've never done the recipe before will you notice? Teriyaki has a sweet flavour anyhoo, so a bit of extra sweet in the alcohol wont make a huge diff. reduce the sugar if you like.

Answer 8

If you don't have any of the alcohols on hand, you can always go non-alcoholic with apple or white grape juice (sounds weird but it works), any kind of soup stock like chicken, pork, or vegetable stock works well too. Plain water would work too but I'd add some of your favorite seafood-type seasonings to help out with the flavor.

Answer 9

You may try marsala or madiera, but I suspect you won't have either of those on hand. Try using a dry red wine. If you don't have wine or anything else on hand, just make the dish without it and it will still taste great!

Answer 10

Vermouth