SHEFFIELD NOW OPEN

SHEFFIELD NOW OPEN

We are pleased to announce we are now open in Meadowhall, continuing our mission to put Tapas on the map in the UK. Join us for the best tapas cooked with the finest ingredients sourced from small artisan producers in Spain all freshly prepared, accompanied by a selection of Spanish wines, sangrias, premium “gin tonics” and craft beers.

Join Us For Paella Easter Weekend - #PAELLAFORTHEPEOPLE

Join Us For Paella Easter Weekend - #PAELLAFORTHEPEOPLE

This year National Paella Day is on the 27th of March and we’re extending our Celebrations for the whole weekend. Paella these days comes in all shapes in sizes. Some of them would make Valencians feel faint, but here in Tapas Revolution we make it the traditional way, with chicken, butter beans, sweet paprika, saffron and Spanish rice. We want you to try Paella as it should be, that’s why, from Friday, the 25th till Monday, the 28th, you can enjoy a glass of Sangria* on us when you order a Paella Valenciana or a Paella de Verduras.

WHAT IS PAELLA?

As well as the name for the pan used for this delicacy, Paella is widely regarded as Spain’s national dish with firm roots in Valencia dating back to the 18th century. It is not a seafood dish as commonly mistaken for but rather a rice dish. Paella Valenciana is made up of chicken, pork and rabbit, though in older (poorer) times, snails were often included.

BOMBA RICE

Bomba rice is one of the most expensive varieties of rice from Spain and known for its non-stick properties. It is short-grained with a pearl-white colour and a uniform consistency. One important property of Bomba is its ability to absorb five times its volume in water without bursting. This allows the Bomba rice to soak up all the flavours from the sweet paprika, garlic, saffron and other spices.

SEAFOOD PAELLA

Seafood Paella is also considered an authentic recipe as Valencians on the Mediterranean coast used seafood instead of meat and beans to make paella. In Spain, combining meat and seafood in a Paella is very popular and described as a mixed Paella, however, Valencians insist only the original two Valencian recipes are authentic. They generally view all others as inferior, not genuine or even an insult to their heritage. Having said that, in the region, they cook similar dishes with endless varieties of flavours and combinations, yet instead of calling them paellas, they are known as Arroz, the Spanish for rice dishes.

*T's and C's: 1. Not available in Sheffield. 2. Offer applies to Tapas Sized Paella de Pollo or Paella de Verduras in Westfield London, Bluewater and Birmingham Grand Central. 3. 2 glasses of sangria per 2 people in Shoreditch if Paella to share is purchased. 4. Only one sangria glass per person per visit. 5. Offer not valid with any set menus or lunch deals.

WIN TICKETS FOR A GIN MASTERCLASS IN BLUEWATER WITH OMAR

WIN TICKETS FOR A GIN MASTERCLASS IN BLUEWATER WITH OMAR

When you think of an iconic drink from Spain, sangría might come to mind but over the last five years, Spain has become Europe’s largest gin consumer. Gin Tonic as they call it in Spain is now primarily consumed as a night-time bar drink and increasingly, as an accompaniment to tapas.

Join us for a masterclass where Omar Allibhoy will take you through their favourite Spanish Gins. You’ll learn all about the variety of botanicals which make up this fine aromatic spirit and the different Fever-Tree tonics you can pair them with in a traditional balloon glass.

How to enter:


We have 10 double-tickets to give away. All you need to do is tweet us @tapasrevolution and use the hashtag #OnlySpaniardInTheVillage for a chance to win!

The class will take place on the 30th of March at 19:30 in Tapas Revolution Bluewater. Entries close on the 29th of March.