11/05/2026
Gambas Arroz al Horno has quietly become one of those dishes people come back for again and again.
Head chef created it after a trip we took to Valencia early last year, when we were trying to reconnect with the kind of food and feeling we wanted Gambas to be about: simple things done properly, inspired by Spanish coastal cooking and meant to be shared around the table.
We change the rice with the seasons depending on what we’re excited about cooking and what ingredients are at their best , we’ve done versions with octopus, duck and wild mushrooms,and the current one is a squid ink rice with daily catch and a rich pil pil sauce.
We are looking to change it soon ready for summer so come and try it for one last time
