Rather than employing the drastic measures of his friend Henry VIII, Holy Roman Emperor Charles V tested his wives’ devotion via a post-dinner feedback form. Adore the tastes of España instead with today’s Groupon for Simply Spanish:
$39 dinner for two with any two tapas, large paella to share and jug of sangria ($97 value)
$75 for four people with any four tapas, two large paella to share and two jugs of sangria ($194 value)
$109 for six people with any six tapas, three large paella to share and three jugs of sangria ($291 value)
Vibrantly faithful red and gold décor offsets mouth-watering traditional flavours at South Melbourne’s Simply Spanish. Palates surrender to a choice of any two, four or six tapas starters depending on group size, selecting from an array including crispy-skinned pork belly; succulent garlic prawns or scallops; grilled white wine chorizo; grilled lamb cutlets and more; with freshly herbed and vino-infused garlic mushrooms or gorgeously soft goat’s cheese for veggie venerators. One, two or three large paellas provide collective decadence for two, four or six diners respectively with a choice of traditionalBig Pan of chorizo sausage, chicken, tender calamari and mussels,Smoked Pork & Mushroom,Beetroot and roquette and more. One, two or three jugs of sangria provide the ultimate, authentic quencher as Groupies get ready to salsa or siesta the night away.
Simply Spanish adds southern European spice to Melbourne’s Mediterranean culinary offering with a healthy dose of flavour, passion and welcoming service. Foodies indulge Wednesday to Saturday, taking their pick of a 6.30pm-8.30pm or 8.30pm-10.30pm sitting.
As is the Spanish way, dishes here are simple, harnessing two- or three-star ingredients to maximum effect. Paella (10 types) is a speciality – Nina Rousseau, The Age
SOUVLAKI and curries are out. Paella, churros and sangria are in. Or so it seemed at the Suzuki night market at the Queen Victoria Market on Wednesday… Over at the Simply Spanish stall, large black pans steamed and sizzled with cazuela, a spiced stew of tomato, seafood, chicken and vegetables. A kitchen hand sliced potatoes for tortillas. The operation ran like clockwork. – Tessie Vanderwert, The Age