mar y montaña; a version of paella from Valencia which uses fideos pasta, prepared with a tomato sauce, cuttlefish and octopus. Served with Ibérico lagarto, cured squid and alioli.

Fideuà

with squid ink and espelette alioli; leek tortilla; mackerel with ajada (garlic, olive oil, moscatel vinegar, parsley and lemon juice); and a chocolate and caramel tart with dulce de leche ice cream.

Cuttlefish croquetas

soy-cured egg yolk

green olives, quail egg, anchovy, guindilla pepper and piparra. Served with a dressing of olive oil, piparra and lemon juice.

Banderilla

translating to ‘dirty rice’, which refers to the characteristic colour of this rustic Mallorcan dish. 

A delicious broth slow-cooked with rice, rabbit, chicken, pork ribs, hispi cabbage, and topped with a picada of sobrasada and chicken liver.

Arròs Brut

Barrafina - Drury Lane

43 Drury Ln, London WC2B 5AJ

@barrafinalondon

Fideuà

Cuttlefish croquetas

soy-cured egg yolk

Banderilla

Arròs Brut

Sobrasada de Porc Negre

Tortilla con Camarones

Black butifarra croquetas

Banderilla

Torreznos

Baby gem quarters

Butifarro

Tartar de serviola

Artichokes, All i Oli