Once or twice a month we like to give our guests and local diners a truly authentic Spanish dining experience. We put on a special 7-course pop-up tapas menu for a night, just ten pounds per head for an amazing selection of Mediterranean food.
Our experience Head Chef Joe Lado-Devesa was born in Galicia, Northern Spain and has trained with and worked with some of the finest chefs in the world. It is his Spanish heritage that he loves to share with customers, fusing beautiful Cornish ingredients with a touch of Spanish flair to create incredible flavours and dishes.
These nights are an opportunity to sample plenty of wholesome flavours in relaxed bistro-style surroundings, you can even enjoy far-reaching views of the sea from our terrace. Tapas is the perfect style of food for romantic evenings out, so share the experience with someone special.
To continue the sharing and caring feeling here is a recipe for a Gaician Hake dish – sure to impress if you are eating in with company…here’s what you’re aiming for.
2 hake steaks cut through the bone
1 large onion – chopped
3 cloves of garlic – 2 crushed, 1 sliced
A handful of peas
4 large potatoes – thinly sliced
100g diced chorizo (optional)
Half a tsp Paprika
Fresh chopped parsley
1 bay leaf
1 tsp flour
Salt and pepper
Olive oil (preferably pomace oil) for cooking
Pre-heat the oven to a medium-high heat.
Heat a little olive oil in a large saucepan and fry the onions until golden brown. If you’re using chorizo in your dish, add it to the pan at this stage.
Add the two cloves of crushed garlic, the chopped parsley and ½ tsp paprika and the peas and mix well.
Add the potatoes and mix well. Sprinkle the flour and fry the potato mixture for two minutes. Then cover the whole mixture with cold water and add salt, pepper and the bay leaf.
Cook the stew for about 15 minutes or until the potatoes are cooked. Then transfer the stew into a clay dish.
Place the hake steaks on top of the stew and bake in the oven for 10-12 minutes.
Heat a little oil in a pan and fry the sliced garlic with a pinch of paprika until golden brown. Serve the hake steaks on a bed of stew topped with the fried garlic and sprinkled with some chopped parsley.