Sopa del Día

crispy braised pork belly, creamy corn potato purée, spicy bbq sauce, pickled vegetable

Panceta de Cerdo Crujiente

tomato, peas, roasted cauliflower, mushrooms, onions, peppers, grilled asparagus, frizzled Spanish onion

Paella de Verduras

mozzarella stuffed crispy rice balls with basil allioli

Bolas de Arroz Frito con Mozzarella

Spring Course Salad

A selection of traditional Spanish small plates.

Tapas

32 FireRelief

Chorizo a la Sidra

Bocadillo de Jamón

sautéed mussels, garlic, tomato, basil, sundried tomato, white wine, cream, black pepper, sliced baguette

MEJILLÓNES SALTEADOS CON TOMATE

2021 Raúl Pérez ‘Ultreia Saint Jacques’

Jamón Ibérico / 26, Iberico and Segovia Jamón Sampler / 34

JAMÓNES

Lustau ‘Capataz Andrés’ Deluxe Cream (sweet)

2022 Juan Gil ‘Silver Label’

2021 Vega Sindoa ‘El Chaparral’

2019 Marqués del Atrio

2021 Raúl Pérez ‘Atalier’

2021 Senorio de Barahonda ‘Carro’

2023 Shaya

2017 Finca La Emperatriz

2021 Carramimbre

Barbadillo Pedro Ximénez (sweet)

Orleans Borbón Manzanilla Fina (dry)

Barbadillo Amontillado (dry)

In a large soup pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and continue to cook for an additional minute until fragrant.

Sauté Aromatics

To the pot, add the diced carrots, celery, and potatoes. Stir to combine and cook for about 5-7 minutes, allowing the vegetables to soften slightly.

Add Vegetables

Pour in the vegetable broth and stir in the dried thyme, bay leaves, salt, and black pepper. Bring the mixture to a boil, then reduce heat and let it simmer for 20-25 minutes until the vegetables are tender.

Simmer the Broth

If using chickpeas and spinach, stir them into the soup during the last 5 minutes of cooking. This will warm the chickpeas and wilt the spinach without overcooking them.

Add Optional Ingredients

Remove the bay leaves from the soup. Stir in the freshly chopped parsley and lemon juice. Adjust seasoning with more salt and pepper if needed. Serve hot with crusty bread.

Season and Serve

Olive oil

Onion, chopped

Garlic, minced

Carrots, diced

Celery, diced

Potatoes, diced

Vegetable broth

Dried thyme

Bay leaves

Salt

Black pepper

Fresh parsley, chopped

Chickpeas, canned and drained

Spinach, fresh

Lemon, juiced

Preheat Oven

Score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat.

Score Pork Belly

Season the pork belly generously with salt and black pepper on both sides.

Season Pork

In a large oven-safe skillet, heat olive oil over medium-high heat. Sear the pork belly skin-side down until crispy, about 5-7 minutes.

Sear Pork

Flip the pork belly and add garlic and thyme to the skillet. Pour in the chicken broth.

Add Broth and Aromatics

Cover the skillet with foil and braise in the oven for 2-3 hours until tender.

Braise in Oven

Increase oven temperature to 450°F (230°C) and remove the foil. Cook for an additional 30 minutes until the skin is crispy.

Crisp the Skin

Remove from the oven, let rest for 10 minutes, then slice into portions.

Slice Pork Belly

Prepare Potato

In a pot, combine the chopped potato and corn kernels with enough water to cover. Bring to a boil and cook until potatoes are tender, about 15 minutes.

Cook Potatoes and Corn

Drain the mixture and return to the pot. Add heavy cream, butter, and salt.

Combine for Purée

Use an immersion blender or a regular blender to purée until smooth. Adjust seasoning to taste.

Blend to Purée

In a saucepan, combine ketchup, brown sugar, apple cider vinegar, hot sauce, smoked paprika, garlic powder, and salt.

Mix Sauce Ingredients

Bring to a simmer over medium heat, stirring occasionally, for about 10 minutes until slightly thickened.

Cook BBQ Sauce

Julienne the carrot and cucumber into thin strips.

Prepare Vegetables

In a small saucepan, combine white vinegar, water, sugar, and salt. Bring to a boil to dissolve sugar and salt.

Make Pickling Brine

Place the vegetables in a jar and pour the hot brine over them. Allow to cool to room temperature, then refrigerate for at least 1 hour.

Pickle Vegetables

Pork belly

Garlic cloves

Fresh thyme

Chicken broth

Corn kernels (fresh or frozen)

Potatoes

Heavy cream

Butter

Ketchup

Brown sugar

Apple cider vinegar

Hot sauce

Smoked paprika

Garlic powder

Carrot

Cucumber

White vinegar

Water

Sugar

Preheat the oven to 425°F (220°C). Cut the cauliflower into florets, toss with olive oil, salt, and pepper, and roast for about 20 minutes until golden brown.

Roast the Cauliflower

Slice the Spanish onion thinly. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the onions and cook until crispy and golden, about 10 minutes. Remove and set aside.

Frizzle the Spanish Onion

Trim the asparagus and grill them on a grill pan or outdoor grill until tender, about 5-7 minutes. Set aside.

Prepare the Asparagus

Dice the bell peppers and onion into small pieces. Slice the mushrooms.

Chop the Vegetables

In a large paella pan or wide skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onions and bell peppers, and sauté until softened, about 5 minutes.

Sauté the Base

Stir in the Bomba rice, saffron, smoked paprika, and salt. Cook for 2 minutes, allowing the rice to absorb the flavors.

Add the Rice and Seasonings

Pour in the vegetable broth and add the roasted cauliflower, mushrooms, and peas. Stir once and let it come to a simmer.

Add Broth and Vegetables

Reduce heat to low, cover, and let it simmer for about 20 minutes, or until the rice is tender and has absorbed most of the liquid.

Simmer the Paella

In the last 5 minutes of cooking, add the grilled asparagus on top of the paella.

Add Grilled Asparagus

Remove the paella from heat and let it rest for 5 minutes. Top with frizzled Spanish onions before serving.

Rest and Serve

Tomatoes

Green Peas

Cauliflower

Mushrooms

Onion

Bell Peppers

Asparagus

Spanish Onion (for frizzled topping)

Bomba Rice (or any short-grain rice)

Vegetable Broth

Olive Oil

Saffron Threads

Smoked Paprika

Black Pepper

Bolas de arroz: Frito con Mozzarella

In a large bowl, combine the cooked rice, cubed mozzarella, eggs, chopped basil, salt, and black pepper. Mix until well combined.

Prepare the Rice Mixture

Take a small amount of the rice mixture and place a cube of mozzarella in the center. Shape the rice around the cheese to form a ball. Repeat until all the mixture is used.

Form the Balls

Dredge each rice ball in flour, then dip it in beaten eggs, and finally coat it with breadcrumbs until fully covered.

Coat the Balls

In a deep skillet or frying pan, heat the vegetable oil over medium-high heat until hot (about 350°F or 175°C).

Heat the Oil

Carefully add the rice balls to the hot oil in batches, frying until golden brown and crispy, about 3-4 minutes per batch. Remove and drain on paper towels.

Fry the Rice Balls

In a small bowl, combine the mayonnaise, chopped basil, minced garlic, lemon juice, salt, and black pepper. Mix well until smooth.

Prepare the Allioli

Serve the crispy rice balls hot with the basil allioli on the side for dipping.

Serve

Cooked rice

Mozzarella cheese, cubed

Eggs

All-purpose flour

Breadcrumbs

Fresh basil, chopped

Vegetable oil, for frying

Mayonnaise

Lemon juice

In a large salad bowl, combine the mixed salad greens, halved cherry tomatoes, diced cucumber, and sliced radishes.

Prepare the Salad Base

Top the salad base with crumbled feta cheese, diced avocado, chopped walnuts, and finely chopped fresh herbs.

Add Toppings

In a small bowl, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper until well combined.

Make the Dressing

Drizzle the dressing over the prepared salad and toss gently to combine, ensuring all ingredients are evenly coated.

Dress the Salad

Serve the salad immediately for the best taste and texture. Enjoy your fresh Spring Course Salad!

Serve Immediately

Mixed salad greens

Cherry tomatoes

Radishes

Feta cheese

Avocado

Walnuts

Fresh herbs (parsley, dill, or basil)

Balsamic vinegar

Honey

Dijon mustard

In a food processor, combine the mixed olives, capers, garlic cloves, olive oil, lemon juice, and fresh parsley.

Prepare the Tapenade

Pulse until the mixture is finely chopped but still has some texture. Adjust salt to taste.

Blend the Mixture

Transfer the tapenade to a bowl and serve with crusty bread or crackers.

In a large pot, bring salted water to a boil. Add the diced potatoes and cook until tender, about 10-12 minutes. Drain and let cool.

Cook the Potatoes

In a skillet, heat olive oil over medium heat. Add the cooled potatoes and fry until golden and crispy, about 5-7 minutes.

Fry the Potatoes

Sprinkle the potatoes with smoked paprika, garlic powder, and salt. Toss to coat evenly.

Season

Drizzle with chili sauce and garnish with chopped parsley before serving.

Serve with Sauce

In a skillet, heat olive oil over medium heat. Add the sliced chorizo and cook until browned, about 5 minutes.

Cook the Chorizo

Add minced garlic to the skillet and sauté for 1-2 minutes until fragrant.

Sopa Del Día

Panceta De Cerdo Crujiente

Paella De Verduras

Bolas De Arroz Frito Con Mozzarella

Spring Course Salad

Tapas

32 Firerelief

Chorizo A La Sidra

Bocadillo De Jamón

Mejillónes Salteados Con Tomate

2021 Raúl Pérez ‘ultreia Saint Jacques’

Jamónes

Lustau ‘capataz Andrés’ Deluxe Cream (sweet)

2022 Juan Gil ‘silver Label’

2021 Vega Sindoa ‘el Chaparral’

2019 Marqués Del Atrio

2021 Raúl Pérez ‘atalier’

2021 Senorio De Barahonda ‘carro’