Arrocería Imperial

Rice with scampi and boletus, served soupy or dry.

Rice with lobster, served soupy or dry.

Hunter style rice with hare, partridge, rabbit and vegetables.

Seafood rice with scampi, prawns, monkfish, squid, mussels and clams.

Black rice with baby squid, prawns and clams.

Rice with vegetables and poultry broth.

A banda rice with peeled baby prawn, squid and monkfish.

Rice with baby squid and seasonal vegetables.

Imperial rice with scampi, prawns, monkfish, scampi, baby squid and clams.

Seafood fideuá with scampi, prawns, clams and monkfish.

Sirloin medallions with garlic and lemon.

Grilled entrecote.

Milk-fed lamb chops prepared with garlic.

Monkfish prepared seafood style or bilbaína style.

Sole grilled, with cava or meunière.

Wild turbot cooked in the oven.

Hake grilled or seafood style.

White prawn grilled or boiled.

Pipirrana accompanied by tuna belly.

Garlic prawns served in a casserole.

Grilled baby scallops with garlic and lemon sauce.

Caramelized goat cheese with candied onion and raspberry sauce.

Imperial fried seafood with small fish, squid and prawns.

Seasonal vegetable grill with romesco sauce.

Peppers stuffed with salmon, prawns and monkfish.

Clam croquettes with leek sauce.

Chicken and ham croquettes.

Avocado and prawn salad with vinaigrette or pink sauce.

Salad accompanied by tuna belly.

Imperial salad with slices of Iberian ham.

Duck foie gras with raspberry sauce.

Blood sausage scramble with pine nuts.

Grilled baby squid with garlic and parsley.