Black rice, octopus & white wild prawn feast Feast Jose-Pizarro
Black rice, octopus & white wild prawn feast Feast Jose-Pizarro
Black rice, octopus & white wild prawn feast Feast Jose-Pizarro
Black rice, octopus & white wild prawn feast Feast Jose-Pizarro
Black rice, octopus & white wild prawn feast Feast Jose-Pizarro
Black rice, octopus & white wild prawn feast Feast Jose-Pizarro
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  • Load image into Gallery viewer, Black rice, octopus & white wild prawn feast Feast Jose-Pizarro
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Black rice, octopus & white wild prawn feast

Regular price
£115.00
Sale price
£115.00
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José Pizarro’s latest menu centres around a traditional Catalan and Valencian dish, black rice (arroz negro). Typically made with squid and prawns, José makes his using cuttlefish and squid ink and finishes it with tender braised octopus, juicy white wild prawns and roasted red peppers, as well as a dollop of silky allioli.

“To make the black rice, we slow-cook cuttlefish and onions until dark, then add white wine,” José explains “we cook this for around 4-6 hours, before adding a splash of squid ink, to give it an even darker colour”. This, along with stock, is added to fried paella rice to form the base of the dish. “The octopus is cooked according to Galician tradition –blanched three times to stop the skin from breaking.”

A selection of tapas can be enjoyed before or alongside the main dish. These include crispy salt cod croquetas, marinated olives, padrón peppers and José’s classic patatas bravas, made with triple-fried potatoes, a spicy brava sauce and a traditional Catalan aioli.

There’s also an autumnal salad made with bitter endive leaves and fresh orange, tossed in a honey, sherry vinegar and olive oil dressing and topped with capers and grated Idiazábal – a smoked sheep’s cheese from the Basque Country.