Ox Cheek Paella & Tapas Feast jose-pizarro
Ox Cheek Paella & Tapas Feast jose-pizarro
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Ox Cheek Paella & Tapas

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£55.00
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£55.00
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“I love ox cheeks in a paella,” says José Pizarro about his latest menu. “It’s not very traditional but it works beautifully”. To make his hero dish, he starts by searing ox cheeks in a hot pan, before slowly braising them in red wine with confit onions, garlic and mild spices for 3–4 hours, until nearly falling apart. The tender, meaty chunks are then 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. These include marinated olives, padrón peppers, and crispy croquetas filled with béchamel, spinach, pine nuts and la Peral – a blue cheese from Asturias in north west Spain.