Encasa Restaurant | Sydney CBD

Encasa Restaurant has been around for 20 years serving traditional Spanish food and my very first memory of dining at Encasa was with Matt after finishing a class at University. It was my first time tasting Spanish food and I completely fell in love with it.

Tabla Mixta

I'd highly recommend their tabla mixta (antipasti board). You can order different boards with meats such as Jamon Iberico (17 month cured Spanish ham), Salchichon (dry cured white pig sausage) or Jamon Bellota (24 month cured black pig Spanish ham). If you're not sure, you can get a mixture of Salchichon, Jamon Iberico and Manchego (featured above). It's a great way to kick off an eventful night.

Zamburinas

Whilst these scallops may not look appetizing, the scallop was creamy, rich and sweet which was complimented well with the scallop sauce which was was slightly salty. I loved the scallop sauce so much so that I dipped the remaining bread from the antipasti board into the sauce.

Paella Valenciana

The Paella was the star of the evening and one of the most popular items on Encasa's menu. As you can see, the Paella Valenciana consists of saffron rice with chicken and seafood. The prawns, clams, muscles and squid were perfectly cooked. The chicken pieces were diced finely and gave the dish a different texture. Don't forget to squeeze the lemon before you dig in, it brings out the flavour of the seafood and leaves your tastebuds wanting more. 

Snapshots of Food dined as guests of Encasa and CPM Online Marketing