The menu: Amusebouche: Octopus & pearl onion skewers On the table: Thyme roasted marcona almonds
The menu: Amusebouche: Octopus & pearl onion skewers On the table: Thyme roasted marcona almonds Castelvetrano olives roasted with rosemary and sumac Manchego with saffron caramel Soppressata Small plates: Gilda Tuna stuffed piquillo peppers Ensalada de Polpo Brie with caramelized onion Gambas al ajillo Paella: Calisparra rice, mussels, clams, shrimp, roasted duck, peas, piquillo peppers Dessert: Dulce de leche flan with bruleed plum #cheflife #cooking #popup #spanishfood #mealprep
