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2012-12-10
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We hurried back here to try the tapas that we had missed the first time around. Boquerones (fried Spanish anchovies wrapped with bacon). We had mixed feelings about this. It had a nice smoky taste but was rather dry and hard. Piquillos Rellenos (Spanish peppers stuffed with beef and minced pork). Our favourite for the evening. The soft, sweet peppers were oozing with loads of creamy, flavoursome meat. Calamares a la Plancha (griddled baby squid). Super-fresh stuff, prepared in a lovely recipe t
We hurried back here to try the tapas that we had missed the first time around.
Boquerones (fried Spanish anchovies wrapped with bacon). We had mixed feelings about this. It had a nice smoky taste but was rather dry and hard.
Piquillos Rellenos (Spanish peppers stuffed with beef and minced pork). Our favourite for the evening. The soft, sweet peppers were oozing with loads of creamy, flavoursome meat.
Calamares a la Plancha (griddled baby squid). Super-fresh stuff, prepared in a lovely recipe that allowed the squid's natural taste and texture to shine.
Sauteed chicken liver with sherry and onion marmalade. The best chicken liver we've had in years. The sherry made it awesomely tender and imparted an extra sweetness that turned each mouthful into a taste of heaven.
Sangria (red wine, rum, orange liqueur, sprite, fruit pieces), Cafeini Martini (kahlua, creme de cacao, butterscotch, espresso, milk), Very Berry Mojito (bacardi razz, monin fruit, monin mint, soda, lemon).
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