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

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£85.00
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£85.00
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José Pizarro’s vegetarian winter 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 house-made aioli.

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 with pisto, Spain’s answer to ratatouille. There’s also José’s classic patatas bravas, made with triple-fried potatoes, spicy brava sauce and traditional Catalan aioli, as well as croquetas, filled with béchamel, aubergine and la Peral – a blue cheese from Asturias in north west Spain.

From 3rd December the croquetas will change to spinach, blue cheese and pine nut and the endive salad will be updated to a baby gem salad.

For the 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.