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55 minsMain course
Fideuà
A Valencian seafood dish in which short noodles absorb concentrated fish stock, saffron, and sofrito while shrimp and squid stay succulent.
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1 hrMain course
Arroz Negro
Mediterranean squid-and-ink rice with separate black grains and a deeply savoury seafood character built on concentrated sofrito.
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1 hr 15 minsMain course
Calamares en su Tinta
A dish that gently braises squid in a smooth onion-tomato sauce enriched with white wine and ink for a clean, deep seafood flavour.
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1 hr 20 minsMain course
Zarzuela de Mariscos
Catalan zarzuela combines fish, squid, shrimp, and mussels in a concentrated tomato-wine sauce finished with a traditional almond picada.
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1 hr 10 minsSoup
Marmitako
A Basque fishermen’s stew in which potatoes naturally thicken a peppery broth and tuna is added only at the end to remain succulent.
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1 hr 15 minsMain course
Suquet de Peix
A Catalan fishermen’s stew of potatoes, firm white fish, and shrimp, with almond-garlic picada giving the broth a silky body.
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1 hr 20 minsMain course
Bacalao a la Vizcaína
A dish that pairs desalted cod with a slowly cooked onion and choricero-pepper sauce for tender flakes and carefully balanced salinity.
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5 hrsAppetizer
Boquerones en Vinagre
Butterflied anchovy fillets that are safely frozen, vinegar-cured until white, and dressed with garlic, parsley, and olive oil.
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45 minsMain course
Pescaíto Frito
An Andalusian assortment of small fish with an exceptionally thin, dry flour crust, fried briefly so the flesh remains juicy.
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40 minsAppetizer
Calamares a la Romana
A dish that coats squid rings in a light, aerated batter made with cold sparkling water and fries them quickly until crisp.
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1 hr 20 minsAppetizer
Mejillones Tigres
Mussel shells refilled with thick mussel béchamel, breaded, and fried until the outside is crisp and the centre creamy.
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15 minsAppetizer
Pimientos de Padrón
Quickly blistered Galician peppers with tender flesh and flaky sea salt; an occasional pepper may be unexpectedly hot.
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40 minsMain course
Huevos Rotos
A dish that layers crisp potatoes with freshly fried eggs and Serrano ham, breaking the yolks at the table so they become the sauce.
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40 minsAppetizer
Berenjenas con Miel
A dish that pairs crisp Andalusian eggplant slices with creamy centres and a restrained drizzle of cane molasses.
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25 minsAppetizer
Champiñones al Ajillo
A dish that browns mushrooms over high heat with garlic, dry sherry, and parsley, avoiding the watery texture of crowded mushrooms.
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25 minsSalad
Ensalada Murciana
A simple salad combines well-drained canned tomatoes, tuna, egg, onion, and olives in a bright dressing.
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15 minsSauce
Mojo Picón
Canarian mojo picón is a thick, spicy sauce of dried chile, garlic, cumin, paprika, vinegar, and olive oil with a bright acidic balance.
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40 minsSoup
Sopa de Ajo
A Castilian garlic soup of toasted bread, Serrano ham, paprika, and eggs gently set directly in the broth.
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1 hr 10 minsSoup
Sopa de Marisco
Spanish seafood soup builds depth from shrimp shells, tomato sofrito, and brandy, then cooks fish, shrimp, and mussels on separate precise schedules.
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3 hrs 30 minsMain course
Callos a la Madrileña
A dish that slowly braises tripe with chorizo and morcilla in a rich onion, tomato, and paprika sauce that improves after an overnight rest.
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1 hr 20 minsMain course
Conejo al Ajillo
A dish that browns rabbit deeply, then finishes it until tender with golden garlic, white wine, thyme, and a small amount of stock.
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1 hr 30 minsMain course
Pollo al Chilindrón
An Aragonese braise of browned chicken thighs, sweet peppers, tomatoes, Serrano ham, and wine in a thick vivid sauce.
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2 hrs 30 minsMain course
Lacón con Grelos
A Galician dish of desalted cured pork shoulder, turnip greens, potatoes, and chorizo cooked in sequence in the savoury pork broth.
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1 hrMain course
Asturian Cachopo
A dish that sandwiches Serrano ham and melting cheese between two thin veal cutlets, sealing them in crumbs and frying until juicy and cooked through.
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