But lo, as weird as chicken blood tofu sounds, it is a triumph. By far my favourite of the weird new shit so far, an iron-rich ballast against beautifully sweet, slow cooked Spanish onions, and without the cloying, overwhelming richness you'd get from a plate full of liver. Don't get me wrong, it was still served in a portion far too big for one, but it was a real treat, smushed into bread with its tender oniony friend. I'd love to try it with loads of ginger, spring onions and a big squooosh of Sriracha.
To prove I'm not simply on a big swinging dick mission to eat all of the weird Spanish food, here's some of the other stuff we ate. Today, at lunch. Yes, just the one meal *explodes*.
Also in fried chicken blood restaurant, known as Eslava...
|Duck tenderloin! Okay, what's that then? Apparently it's those little tubular fillets that you can prize from the breast. Tremendous, with a sweet and sticky pear poached in a red wine reduction.|
And then in Brunilda...
|Croquetas de jamon, and very good ones too, lovely smack of nutmeg. Equally noteworthy, the giant glass of Albariño lurking in the background, dry, delicious, costing just €2.80 a pop.|
|Praise-a the presa! A cut taken from below the shoulder of a fatty, acorn-rich Iberico pig, simply grilled and served with buttery sweet potatoes and a sauce made with salty Basque cheese, Idiazabal.|
|Seared tuna tataky, chunky tomato concasse, pink pickled onion rings and a parsley dressing. Beautiful bit of fish, the dish a treat after what feels like an eight month English winter.|
|CHIPIRONES. Mini squid, migas (fried but soft breadcrumbs, in the best way possible) flecked with fried egg and topped with a big quenelle of herring roe. Superb.|
Jorge Ordonez & Co, both their 2010 Victoria Muscatel (left) and the 2012 Botani dry muscat (right).
Pazo Señorans Albarińo, 2011 (centre-left).
Esencia de la Andana Manzanilla En Rama, bottle number 6758 out of just 10,000 (centre-right).