|Pisto and crispy duck egg|
One of my favourite leaves; chicory. Elegantly shaped but robust in flavour, good at every stage between raw and almost cooked, it's got a lot going for it. Especially when muddled with Picos blue, sweet pomegrante beads and competing with the crunch of the caramelised wlanuts. The second dish to arrive was the fried duck egg with a perfect molten vermillion middle, which also proved to be a versatile dipping sauce.
The hake arrived just in time for a glorious first dunk into the rich yolk, the coating balanced the flavours and eased the palette into the sweet segmented flesh. Double dunked in it's alioli companion worked like a gluttons condiment dream. All this indulging was nothing compared to the simple pleasure yet to come.
|Lightly battered hake with aioli|
|Jamón Ibérico Manuel Maldonado|
A plate of cured meats completes any tapas selection, we went with Jamon Iberico which was melt in your mouth perfection!
|Ready and raring for a quick sear and season...|
Delectable cut of beef slithers
I fear in-between the excitement of ordering and sporadically eating, I shamefully forgot to note the part of the beast to which I owe the pleasure. Whatever cut it was it was explained to us that it was so delectable it needed nothing but the punctual sizzle of the griddle and a sprinkling of sea salt before it hits the plate. Barely sealed on the outside but it was truly all it needed, simple preparation to tease out the wholesome natural flavour of the meat. So savoury, so satisfying.
I was charmed by José's. For a couple of hours I was spoilt with the best of Spain right infront of me; tapas and wine as I remember fondly from holidays gone by but with much better service. With news of another fresh addition but this time paired with some upmarket bubbles, it seems there is no stopping the Pizarro magic. I can't wait to prop myself up at the bar once more.