Prawns sizzled in olive oil with garlic and chilli, straight from the pan.

Crispy fried potato with our smoky brava sauce and roasted-garlic aioli.

Creamy béchamel with hand-cut Iberian ham, fried to order.

Fried peppers with flaky salt. Some are hot, some are not.

Light-battered squid rings with lemon aioli.

Crystal-bread with grated tomato, virgin olive oil and Serrano ham.

Bomba rice, saffron, prawns, mussels and squid. With a proper socarrat.

Rice with squid ink, cuttlefish and aioli.

Paella's cousin, made with toasted noodles and aioli on the side.

Oven-baked rice with chickpeas, pork belly and potato, gratinated.

Fire-grilled hake with white beans and chorizo broth.

Slow-cooked lamb shoulder with beans and rosemary.

Free-range chicken braised with almond, saffron and egg. Grandma's recipe.

Citrus-and-cinnamon custard with sugar torched to order.

Crisp churros with hot chocolate and salted caramel.

Caramelised brioche soaked in sweet sherry and honey.

Fig, almond and anise petit-fours. Perfect with coffee.

Red wine, seasonal fruit and a touch of brandy. By glass or jug.

House red vermouth with ice, orange and an olive.

Red wine with lemon soda. Ice cold.

Sparkling mineral water or a glass of Valencian cava.