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Pork Sausages & Mushrooms Paella

£24.95

(Minimum price of two portions)
This is a very aromatic paella cooked with sausages, mushrooms, red onions, garlic, Spanish red Wine and fresh Rosemary. The result is a very rustic flavour with aromas of the countryside, and the red wine touch with the caramelised onions will make it just delicious.
Perfect to enjoy sharing with friends or family and a refreshing Sangria in barbecue days. This match is a win.
Rice sticking to the bottom of the pan is not something you want to avoid, since it helps foster one of the most succulent and seductive aspects of paella, we called socarrat ( the toasted and caramelised bottom layer of rice).
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PAELLA OF PORK SAUSAGES & MUSHROOMS (GF)
(Minimum price of two portions)
Allergy Information: Contains Sulphites.

All my paellas are cooked with the unique Spanish smoked paprika “pimentón de La Vera” from -La Vera- Extremadura, plus premium Spanish saffron from -La Mancha- considered the best in the world, Spanish extra virgin Olive oil, and of course, rice from Valencia.

Paella Origin/History:
Most people coming to Spain seem to think that paella is a heaping mix of seafood and meat. And while this version does exist, most paellas are regional — and they feature only a few key ingredients, as the rice itself is supposed to be the star of the show!
Paella It originated between the 15th and 16th centuries near the Albufera lake in Valencia, Spain. Paella was originally farmers’ and farm labourers’ food, cooked by the workers over a wood fire for the lunchtime meal.
It was made with rice, plus whatever was to hand around the rice fields and countryside: tomatoes, onions and snails, with a few beans added for flavour and texture..
The dish Paella is said to to be a perfect union between 2 cultures from Spain, the Romans, for the pan and the Arab, that brought rice.
There are as many versions of paella as there are cooks in Spain, but Paella Valenciana is the traditional version of Valencia’s signature rice dish including rabbit, chicken, and snails, although the Paella Valenciana you’ll find in my menu it is adapted to nowadays taste, cooked without rabbit and snails.

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