Ox Cheek Paella Feast Jose-Pizarro
Ox Cheek Paella Feast Jose-Pizarro
Ox Cheek Paella Feast Jose-Pizarro
Ox Cheek Paella Feast Jose-Pizarro
Ox Cheek Paella Feast Jose-Pizarro
Ox Cheek Paella Feast Jose-Pizarro
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Ox Cheek Paella

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£55.00
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£55.00
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“I love the comfort of braised ox cheek in winter” says José Pizarro, “it’s not traditionally used in a paella but it works beautifully”. To make the paella, he starts by searing ox cheeks in a hot pan, before braising them in red wine with confit onions, garlic and warming winter spices for 3–4 hours, until nearly falling apart. These tender, meaty chunks are added to José’s traditional Spanish paella, along with sweet roasted red peppers to complement the richness of the meat.

A selection of tapas can be enjoyed either before or alongside the main dish. Start by snacking on marinated olives, padrón peppers and crusty sourdough bread. There’s also José’s classic patatas bravas, made with triple-fried potatoes, spicy brava sauce and traditional Catalan aioli, and croquetas, filled with béchamel and shredded chicken. For his baby gem salad, José puts a Spanish spin on a classic Caesar, using Idiazábal – a lightly-smoked sheep’s cheese from the Basque Country, which he blends with garlic, olive oil and a touch of mustard, to make a rich, creamy dressing. The salad is finished with grated Idiazábal, crunchy toasted hazelnuts and salty pops of fried baby capers.