Heat the oil in a large frying pan, then fry the chopped panceta for about five minutes, until golden and crisp. Scoop out with a slotted spoon and set aside. Add the onion to the pan and fry gently for 10 minutes, until soft and golden. Add the garlic, sprouts and thyme, and cook slowly, stirring often, for another five to 10 minutes, until the sprouts are tender and wilted.
Pimenton gives our food its soul. One of the dishes everyone loves back home is espinacas con garbanzos (spinach and chickpeas), which is it's simple, nourishing and full of comfort. At this time of year, however, when the markets are overflowing with sweet pumpkins, I love adding them to the mix, too. Their gentle, autumnal sweetness lifts the spinach and chickpeas beautifully, and they combine to create a dish that we've been serving all month at my restaurant Lolo in south-east London.
A longtime Los Angeles restaurant veteran debuted Studio City's newest Spanish restaurant and wine bar this fall. General manager of Laurel Canyon's Pace, Che Peña, opened Unidos Restaurant and Wine Bar in late September. Unidos's menu is based on Peña's time living in Spain, showcasing regional flavors from Valencia, Sevilla, San Sebastian, and Barcelona, and beyond, with plenty of wine to match.
They plant in the diner's mind an awareness of being a body in space, amid the warmth and rhythm of other bodies. Bartolo, a Madrid-inspired restaurant that opened, in the West Village, at the end of July, is one such spot. It occupies a double storefront a half step down from street level, comprising three small rooms: a tiny bar area, golden and warm, and two dining areas, one with forest-green leather banquettes and the other with oxblood-red ones.
Seabird, meanwhile, is one of Time Out's best rooftop restaurants in London. The residency will see Seabird feature a select list of natural wines direct from Bar Brutal's own bodega-turned-wine-bar to pair alongside seasonal Spanish plates. Inspired by Brutal's origins, the seasonal menu will feature The Cellar Pardas - Rupestris 2023 (white), Terroir al Límit - Historic 2022 (red) and an Escoda Sanuhuja - Bassotets 2022 (orange) from their five-starred Can Cisa cellar in Barcelona's El Born.
