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<\/a><\/p>\nWe had a great selection of good-sized tapas to share, starting with olives. One of the biggest types I\u2019ve seen, almost the size of quail eggs in a rich dark grass green.<\/p>\n
<\/p>\n Rebandada de pan con tomate, were large in size, topped with crushed chopped tomatoes, herbs with melted cheese hidden.<\/p>\n <\/p>\n There\u2019s not much to say about the pimientos de padron, it\u2019s a great simple dish of sweet hot peppers with a subtle seasoning of salt.<\/p>\n <\/p>\n Selections of tabla castellana were brought upon us, the texture of the meat melted in my mouth, paired perfectly with the mild nutty cheeses.<\/p>\n <\/p>\n The berejenas fritas had to be one of the highlights of the ultra thin fine cut aubergines, deep-fried in a light bubbly crispy batter. Topped with honey and romesco sauce was the perfect symphony of sweet, crunch and savoury in one.<\/p>\n <\/p>\n Tortilla espanola, was a great balance of ingredients focused, nothing overpowered each with strong flavours.<\/p>\n <\/p>\n I\u2019m a total potato fan and the patatas bravas, were lavished in the deep lava red-hot tomato sauce. It had sharp tangy notes.<\/p>\n <\/p>\n The croqetas de espinacas showcased the all-natural spinach goodness, with an added crunch to the texture from the breaded coating.<\/p>\n <\/p>\n Calamares fritos were simple and clean perfect for those wanting a light palette.<\/p>\n The bite size meatballs came lavished in a herb infused tomato sauce.<\/p>\n <\/p>\n Finally, one of the other favourites of mine, were the roasted suckling pig with applesauce. The meat came super moist that instantly melted in the mouth with juices dripping inside my tongue. The outer glazed crispy skin was glorious and the applesauce finished the dish off.<\/p>\n <\/p>\n The seafood paella, had to be one of the best I\u2019ve tried. Presented in a metal bowel filled with fresh seafood. It was indeed yummy full of flavour, simply scrumptious.<\/p>\n <\/p>\n To finish the meal off we had a lovely tarta de Santiago dessert. A soft lovely almond cake, with vanilla ice cream and caramel sauce.<\/p>\n <\/p>\n Although La Mancha doesn\u2019t scream mind-blowing food, they do provide honest good-sized portions. The paella is one of the best I had, and suckling pig will need to make the signature dish mark, tapas portions are fantastic starting from \u00a33.<\/p>\n