Cascal

Paella

The centerpiece of the menu — saffron-tinted rice with a respectable socarrat crust when properly executed, served in a large pan for the table to share

Patatas Bravas

Crispy fried potatoes with a smoky, slightly spicy bravas sauce — straightforward but reliably done

Gambas al Ajillo

Garlic shrimp swimming in olive oil and white wine, served sizzling — best with crusty bread to soak up the sauce

Sangria

Pitcher-format red or white sangria, fruity and easy-drinking — the default lubricant for a table of tapas

Cheese and Charcuterie Board

Spanish-leaning cured meats and cheeses, solid as a shareable opener while you wait on larger plates