Wild mushroom & artichoke paella Feast Jose-Pizarro
Wild mushroom & artichoke paella Feast Jose-Pizarro
Wild mushroom & artichoke paella Feast Jose-Pizarro
Wild mushroom & artichoke paella Feast Jose-Pizarro
Wild mushroom & artichoke paella Feast Jose-Pizarro
Wild mushroom & artichoke paella Feast Jose-Pizarro
Wild mushroom & artichoke paella Feast Jose-Pizarro
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Wild mushroom & artichoke paella

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£50.00
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£50.00
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José Pizarro’s Autumnal vegetarian menu centres around a warming wild mushroom and artichoke paella. “To make the paella, we use two types of British-sourced wild mushrooms – girolles and hen of the woods,” says José. “We fry these in olive oil, then add the paella rice, followed by a mix of button mushrooms, onions, garlic and white wine, which have been cooked down for several hours.” Finally, a dried mushroom stock is added, before the paella is oven-cooked and topped with tender artichoke hearts. To finish, it’s served with a dollop of José’s silky, house-made aioli.

A selection of tapas can be enjoyed either before or alongside the main dish. Start with marinated olives and crispy aubergine and blue cheese croquetas, made with Picos de Europa, a mountain cheese from Asturias. There’s also padrón peppers and pisto, Spain’s answer to ratatouille, as well as José’s classic patatas bravas, made with triple-fried potatoes, a spicy brava sauce and a traditional Catalan aioli.

An autumnal salad of bitter endive leaves and fresh orange is 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.