14.00€
Paella of cod fish and the surprising and bitter touch of the spinach cooked with our homemade rock fish broth with the special touch of Carlos´ tradition from Alicante.
Con la base del mejor caldo casero de pescado de roca elaborado como manda la tradición con ese toque especial del sofrito alicantino de Carlos y con la mezcla de sabores muy de autor que da utilizar bacalao y el toque sorprendente y un pelín amargo de la espinaca. El arroz que nace sin nombre pero dispuesto a triunfar.
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Paella of cod fish and the surprising and bitter touch of the spinach cooked with our homemade rock fish broth with the special touch of Carlos´ tradition from Alicante.
Ideal para acompañar a cualquiera de nuestros arroces. Servido en tarrina para 4 raciones. Es suave y no repite.
White wine with the Denomination of Origin (D.O) RIBEIRO from Castrelo de Miño (Orense) with the local grape varieties treixadura, godello and albariño.
White wine with the Denomination of Origin (D.O) RUEDA (Valladolid) with the grape variety SAUVIGNON BLANC.
A combination between our homemade rock fish broth and Carlos´ special “sofrito” with peeled red shrimps and diced squids.
A classical dish from Alicante with clams, pieces of squid and squid’s ink. A paella that is great for sharing and will be enjoyed by anyone who loves the sea and the coast of Levante, our homeland.
With octopus legs cooked in a stock made with rock fish, the special sofrito of ñora from CARLOSARROCES and the tasty touch of the spring garlic.
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