Spanish Seafood Celebration Feast Jose-Pizarro
Spanish Seafood Celebration Feast Jose-Pizarro
Spanish Seafood Celebration Feast Jose-Pizarro
Spanish Seafood Celebration Feast Jose-Pizarro
Spanish Seafood Celebration Feast Jose-Pizarro
Spanish Seafood Celebration Feast Jose-Pizarro
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Spanish Seafood Celebration

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José Pizarro’s New Year’s Eve menu is a celebration of seafood, centred around a main of arroz caldoso (‘soupy’ rice) with Spanish camaron rojo (red prawns), juicy, white wild prawns and Cornish monkfish.

Start with a selection of Spanish tapas, including house-marinated olives, salt cod croquetas, and mussels escabeche – plump mussels from the north of Spain, marinated in olive oil, vinegar, herbs and spices. Next, the empanada gallega is a traditional Galician dish, made with paprika-spiked pastry filled with sweet, confit onions, roasted red peppers and Ortiz bonito tuna – “traditionally, it’s eaten at room temperature but it can also be heated, a bit like a Cornish pasty”, says José.

José’s show-stopping arroz caldoso centrepiece is a labour of love. “Arroz caldoso means rice in broth or soup”, explains José, “so we start by making a stock with Spanish red prawns, onions, garlic, tomato and white wine, which we simmer for hours until intense in flavour.” This is later used to cook the rice, along with slow-cooked, confit onions, before red prawn tails, Cornish monkfish and white wild prawns are added. “For a final touch, we make a picada”, says José, “which is a paste used to add extra flavour to the broth, as well as thicken it”. To make it, pine nuts are blitzed with parsley, garlic, olive oil and a flavour-packed prawn emulsion made using the heads of the red prawns. This is stirred into the rice and broth at the last minute, before it’s served in a terracotta dish.

Round off the feast with the restaurant’s cocoa-dusted, dark chocolate truffles, “perfect with a coffee”.