When is a paella not a paella? When it's an elephant. Or, when it's a Fideuà de Marisco — the Catalan take on the Spanish staple, which is created with hollow noodles rather than rice. One of the new dishes to appear as part of El Borracho's menu shake-up, the fidueà (£7), is made with homemade fish stock, plenty of seafood and topped with toasted alioli (because apparently alioli can get better). The product of head chef Ignacio Castells, "Nacho" was born and raised in Barcelona—the epicentre of Catalan cuisine—where he completed his first placement at two Michelin starred Neichel, experience which is clearly utilised in the presentation and combinations found in the kitchen's new dishes. El Borracho is now encouraging BYO on Mondays — a rather reasonable excuse to sample its new wares.
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