Ternura

At Ternura, paella cooked from raw rice to order makes a natural centrepiece for the meal. The menu includes clams and red prawns, squid ink, and duck breast with porcini mushrooms; some dishes take around 20–30 minutes to cook. The squid ink paella is made with squid and prawns, combining a rich seafood stock with clam stock. Allowing for the cooking time and ordering tapas first can help shape the pace of the meal. Diners have described enjoying porcini paella with chicken thigh confit or lamb, while others have tried the seafood paella on a separate visit. It suits sharing around one dish, as well as returning to try a different paella.

For something to nibble on first, the assorted tapas are available in sets of 2 or 3 varieties. One diner ordered a selection that included house-made loin ham and bonito carpaccio, along with tortilla; they enjoyed the ham with wholegrain mustard and an omelette generously filled with egg and potato. For a more substantial start, try the mushroom and cured ham ajillo with bread. The house-made bread is described as crisp on the outside and pleasantly chewy within, making it a fitting partner for scooping up the oil.

Lunch is served from 12 to 15, with choices including fish-stuffed cabbage, grilled Iga pork shoulder and lamb steak. Each comes with salad, 2 assorted starters and house-made bread, making it easy to choose a complete meal around the main. A diner who tried the fish-stuffed cabbage at lunch liked its tomato cream sauce and was pleased with the bread. The dinner menu also offers a fish-stuffed cabbage dish with sea urchin sauce, so the preparation changes between lunch and dinner.

The drinks menu includes red and white wine by the glass, sherry and house-made sangria. For dessert, there is Basque-style cheesecake or crema catalana, extending the Spanish-inspired choices through to the end of the meal.