Brindisa Spanish Recipes: Adventures in Alicante
adventures in Alicante
The Brindisa team were lucky enough to be taken on a whirlwind trip to Alicante last week. And what an adventure we had! We visited our favourite friends and suppliers at Bodegas Gutierrez de la Vega for a fabulous wine tasting. We toured the Mercado Central and tasted a plethor of salazones with Vicente Leal. This was followed by a truly sensational tasting menu at Michelin Star restaurant El Monastrell. Executive Chef Maria Roman treated us to a selection of Spanish delights that included a trio of her specialty rice dishes. As a result we had a truly inspiring two days.
BRINDISA SPANISH RECIPES
It wouldn’t be fair to keep all the wonders of Alicante to ourselves, so we challenged our chefs to come up with a dish inspired by our travels. Brindisa’s winning Spanish recipe was Mejillones y Setas al Romesco from head chef Patricia. It is inspired by our trip to the bodega, and you’ll find it on the menu at Casa Brindisa, South Ken until Sunday 20th October. See the recipe below:
RECIPE: MEJILLONES Y SETAS AL ROMESCO
By Patricia Lago £7.50
1 bag mussels, 2 garlic cloves, a generous pinch of cajun spices, 10ml Arbequina olive oil, a pinch of Maldon sea salt, micro coriander, 100g yellow leg chanterelles, a pinch sugar, 30g hazelnuts and 50g romesco.*
- Cook the mussels in the garlic, spices, and sugar. Remove from pan when open and discard the closed mussels. Cook the chanterelles in the same pan and then set aside.
- Make the romesco: roast the peppers, tomatoes, garlic until coloured. Blend with the almonds and hazelnuts and slowly add sherry vinegar and olive oil then season to taste.
- Remove the mussels from their shells and mix with the romesco and chanterelles. Arrange on a plate.
- Garnish with the crushed hazelnuts, micro coriander (or herb of your choice) and a dusting of paprika for a little extra pizazz.
*Romescu: makes one jar. Reserve what you don’t need and top with olive oil – store in the fridge until required, delicious with pasta, crudites and basically everything!
50g Marcona almonds, 50g toasted hazelnuts, 400g tomatoes, 10ml sherry vinegar, 150ml Arbequina olive oil, 2 pinches salt, 3 garlic cloves, 1 dried Nora pepper
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