Paella and Tapas Feast Jose-Pizarro
Paella and Tapas Feast Jose-Pizarro
Paella and Tapas Feast Jose-Pizarro 13th August Butifarra
Paella and Tapas Feast Jose-Pizarro 13th August Summer veg
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  • Load image into Gallery viewer, Paella and Tapas Feast Jose-Pizarro 13th August Butifarra
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Paella and Tapas

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“Spanish cooking is all about amazing produce, kept simple, and shared with friends and family,” explains José Pizarro. His new menu begins with pica pica — snacks enjoyed before a meal in Spain. Galician Padrón peppers are simply roasted in oil and sprinkled with Maldon salt. In keeping with the saying “Pimientos de Padrón, unos pican y unos non”, some of the peppers are mild, while some are very spicy.

Next, there are gambas al ajillo or marinated olives and a choice of croquetas: traditional jamón, or aubergine and blue cheese made with Picos de Europa, a mountain cheese from Asturias. A classic patatas bravas is included too, made with triple-cooked potatoes, a spicy brava sauce and a traditional Catalan aioli.

The main event is a paella to share, with a choice of butifarra or summer vegetables. Butifarra, a Catalan pork sausage flavoured with pepper, is fried with the rice until golden, before rich chicken stock and caramelised red peppers are added. For the vegetable paella, fried aubergine, roasted peppers, confit onion, garlic and thyme are added to the pan, along with a mildly spiced vegetable stock. It’s important that both paellas rest once they’re out of the oven. Alongside the paella, there's a salad of English tomatoes, garnished with Empeltre olives and dressed with salmorejo — a thick gazpacho-like sauce of tomato, bread and oil — as well as sourdough with Arbequina olive oil from José’s home of Extremadura, which he carefully selects every year.