Candela Restaurant Menu

Pre-sliced 2.5 oz. Cebo de campo, free range, 100% ibérico pigs

Pre-sliced 2.5oz. Acorn fed, free range, 100% ibérico pigs

Typical Spanish snack in the shape of a small breadstick that comes from Seville in the southern Spanish region of Andalusia

Marinated Canarian-style olives

Baked to order, garlic, and olive oil

Toasted, grated tomato, garlic, and manchego

Tumaca bread and serrano ham

Marinated white anchovies

Four creamy Spanish croquettes — choose cod fish (bacalao), spinach (espinacas),

Signature spicy alioli sauce

Alioli, hummus, and mojo verde

Red crushed pepper and wine

Eggplant, zucchini, bell peppers, onion, and tomato

Spinach, goat cheese, almonds, and raisins

Roasted vegetables, spreadable sausage, and mahon cheese gratin

Blood sausage, roasted peppers, and almonds

Refried, serrano ham, and grated manchego

Sausages, red wine, and honey

Garlic, parsley, and garbanzos

Garlic, pimentón, and garbanzos

Garlic, red crushed pepper, and sherry wine

Shrimp and green plantains in sweet and spicy sauce

Garlic, crushed pepper, dry wine, and parsley

Red crushed pepper and dry sherry

Catalan sausage, Clams, Shrimp, and White Beans Stew

Mixed greens with roasted beets, goat cheese, toasted almonds, balsamic glaze, rosemary olive oil and lemon vinaigrette.

Mixed greens with tomatoes, garbanzos, artichokes, peppers, onion and olives in a creamy gazpacho vinaigrette, topped with grated Manchego.

Brothy seafood rice, Chilean sea bass, prawn, shrimps, clams, mussels, calamari, sofrito, saffron broth, picada

For 2. Chilean sea bass, prawns, shrimp, butifarra, artichoke, and garbanzos

For 2. Chicken, sausages, calamari, shrimp, clams, mussels, artichokes, and garbanzos

Chilean sea bass, shrimp, and lardo ibérico de bellota

Black squid-ink paella: Calasparra rice in saffron broth with sofrito, calamari, shrimp, clams, mussels, piquillo peppers, green beans and alioli.

Mediterranean sea bass and vegetable stew

Mediterranean sea bass, shrimp, and salsa verde

Fisherman's stew of Chilean sea bass, shrimp, clams, mussels and calamari in sofrito, fresh tomato, wine and saffron broth with potatoes, picada and aioli.

Castilian casserole of chicken, sausage, chickpeas, artichokes, potatoes, piquillo peppers, green beans, olives, raisins, picada and aioli.

Grilled chicken breast with alioli, piquillo peppers, sobrasada and Mahón cheese gratin, basil pesto and balsamic drizzle, with rosemary potatoes.

Beef ragu & bechamel - basil pesto & balsamic glaze

Velvety rice, braising juices, mushrooms, truffle oil, and grated aged Manchego

Rosemary potatoes and mojo verde

Creme caramel

Almond cake

Chocolate ganache cake

Fresh squeezed lemonade.