Tuesday, May 8, 2018

Restaurante Calle Real Parador de Granada

The Granada Parador, also known as the Parador de San Francisco, is located inside the world-famous Alhambra. Formerly a monastery, this beautiful hotel with leafy patios and arcaded courtyards is also home to the hotel's signature restaurant, the Restaurante Calle Real, with spectacular views of the Generalife Gardens. Serving contemporary Andalusian cuisine, Chef Juan Francisco Castro's menu features wonderful dishes such as homemade Croquettes with veal, chicken and pork, Asturian Bean and Sausage Stew, traditional Gazpacho, Andalusian Cabrito stew with young goat in a garlic and pepper sauce, and a sensational Seafood Paella with Granada Prawns, Mussels, Calamari and Scallops. With an enviable selection of Spanish Alabarino and Rioja Spanish wines by the glass, we enjoyed a lovely lunch after a picturesque 2-hour drive from Cordoba, arriving in time for a late lunch at the Parador de Granada, one of the most romantic settings of any hotel in the world.

The Restaurante Calle Real main dining room at Parador de Granada

Beautifully starched linen napkins

Restaurante Calle Real menu at the Parador de Granada features contemporary Andalusian cuisine

A Gerber Daisy adds a touch of colour on our table

Granada spiced olives

Condes de Albarei Albariño 2016

Yellow fruit, baked apples, and a slightly smoky, mineral aspect combine for a refreshing white wine t
hat is lovely on its own or with grilled seafood

Amuse-Bouche of melon, avocado and Jamón ibérico

Ramón Bilbao Rioja Crianza 2015

Ensalada de Hojas, Quinoa y Frutos Secos: Vegetable Salad with Quinoa, Nuts with Yogurt Dill Sauce

Croquetas Caseras de Cocido: Homemade Croquettes with Veal, Chicken and Pork

Fabada Asturiana: Asturian Bean and Sausage Stew 

The Seafood Paella being presented at the table

Table side service of my Paella de Pescado y Mariscos: Paella with Seafood and Vegetables

Seafood Paella with Granada Prawns, Mussels, Calamari and Scallops

Prawns cutters for the langoustines in the Seafood Paella

With surgical precision, the prawns were scrumptious to the last bite

Cabrito de la Sierra Guisado en Salsa de Ajos y Pimentos Cornicabra: Young Goat Stew 
in Garlic & Pepper Sauce

Hake and King Prawn Soup with Traditional Garlic and Paprika Sauce
Serves 10
Recipe courtesy of Chef Juan Francisco Castro

7 lb hake
3/4 b king prawns
3/4 lb mussels
1 lb onion
2/3 lb red pepper
2/3 lb green pepper
2/3 lb peas
2/3 lb potatoes
10 1/2 oz extra virgin olive oil
1 1/2 oz paprika
1 tbsp salt
1/2 tsp black pepper
3 bay leaves
1 oz garlic

Clean and divide the hake into 1/2-pound portions. Make a fumet with the bones. Peel the prawns and set aside. In a pot, fry a mirepoix of half the onion and half the peppers over low heat. Add the pepper and continue to fry. Stir in the fumet, one bay leaf and salt. Allow to cook and then blend. Cook the peas.
Brunoise cut the onion and peppers and fry them in sauté pan over low heat with one bay leaf. Add the peas.

Cut the garlic cloves in half, leaving the skin on, and lightly caramelize them with onion and one bay leaf. Remove from the heat and add the paprika. When it foams, add the vinegar and set aside. Filter the sauce.

Steam the hake for 7 minutes. Lightly grill the prawns. To serve, arrange the fried onion and peppers on a dish and place the hake on top, with the prawns and mussels beside it. Dress with some of the soup broth and finish with a few drops of the garlic and paprika sauce. Serve with cooked potatoes.

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