A Truly Authentic Spanish Restaurant in Shanghai.
Tapas Featuring High-Quality Ingredients Imported from Spain
and Delicious Family Recipes.

As Shanghai's winter creeps up on us, there's some great comfort-cooking going on behind the kitchen doors at Indalo. So put on a scarf and stroll on in to our leisurely European 'Tapear Garito' (small, tapas eating place).

A warm, inviting welcome awaits visitors to INDALO, both as a culinary experience and an urban oasis of European style hospitality. Holding its customers close to the heart, 'privileged-regulars' at INDALO are known to call in advance to order one or two dishes of chef Alberto's private recipes, including 'Caldereta' and 'Black Paella' dishes.

"PULPO a La GALLEGA"

PULPO a La GALLEGA

Octopus prepared to its finest! While Octopus, Cuttlefish, Squid (Calamari) are often difficult aqua fodder to perfect the flavours, texture and ultimate taste in cooking, we have unleashed the secret to getting it right to avoid any 'rubbery' texture. Due to the molecular structure of the epidermis of the Squid, it's best to begin by freezing it, which releases the H2O of the cells and relaxes the flesh when as it defrosts for preparation.

'GALICIA' is the region bordering North of Portugal, with the Atlantic and the Cantabric Seas as their fishing waters. Hence, in the old days the fishermen would cook the squid in seawater for many hours as they travelled on their fishing boats.

Sea Water is not so readily available an ingredient in Shanghai. Therefore, all squid and octopus is flown in fresh, no longer than 8 hours prior to preparation, and seeped in stock for hours to procure its tender texture and taste.

This special dish is served with potatoes softened in the seafood stew, prior to the squid being submersed and simmered, with extra olive oil, salt and sweet paprika.

"JAMON IBERICO de Bellota"
World Famous Spanish Wild Boar Ham

Spanish indigenous 'Wild Black Pig', raised natural 'free-range' agricultural farms on grass and 'Bellota' berries. Imported, no additives (all natural), raised for 9-12 months on open farms and then cured with natural salts for 2-3 years in natural cellars.

Sliced very thinly – slivered over slightly toasted thin-bread – served with chopped fresh tomato. Simplicity is the virtue in this dish.
Wild Black Boar Ham from Spain may only be called such if it comes from stringent regulations of fat per oil acidity of the produce – e.g., 0.5% oil acid in fat of the Boar Ham – and is of the highest quality. Imported directly from Spain especially for INDALO, a must try!

"QUESO MANCHEGO servido con Pan con Tomate"
Cellar Cured Spanish Sheep Cheese

This delicacy originates from the famous middle Spain of "La Mancha". Salty, fresh, soft cheese, cured for 6 – 9 months, and traditionally served with sweet homemade jams and dry fruit.

"PATATAS BRAVAS"
Potato Wedges with Hot Spices

Chef's potato wedges baked with a difference. This traditional recipe has been embellished, as the potatoes are boiled before being crisp fried and served with two layered sauces, one of fresh tomato as the 'bed' for the potatoes, then second, a delicious topping of garlic foam layers… simply superb!

GAMBAS al AJILLO "GAMBAS al AJILLO" Fresh Prawns, Olive Oil, Chillies & Garlic A typical dish from Southern Spain, these fresh South Pacific prawns are firstly de-veined and soaked in lemon juice to tenderize, then quick-tossed on a hot pan with garlic and extra virgin olive oil, and served on a dish drizzled with Virgin Olive Oil for soaking and savouring the taste with bread. "CALDERETA" Long Simmering Fresh Lobster, Seasonal Price *Non-menu item, requires 24-hour pre-order Flown in fresh, this 1kg whole lobster is prepared in a special 'Catalana metal Pot' imported from Spain. On very low heat (similar to a French Bouillabaisse), the difference being that the 'Sofrito' of red onion, garlic & fresh tomato ingredients, and Lobster stock, simmered over 3 hours, makes a very rich & very spicy sauce – cooked white rice is added last, within the sauce.

"BLACK PAELLA"
Paella with Black Ink Baby Squid and Cuttlefish sauce
*Non-menu item, requires 30 minutes preparation

A kitchen specialty, this dish will keep you coming back. Originating from North Barcelona, the word "Paella" actually refers to the style of serving dish, and not the contents itself. Each Sunday, Spanish families come together to cook many different combinations of Paella. Traditional Paella enjoys many combinations of ingredients and spices that go hand-in-hand with family history and tradition.

CHIPIRONES RENELLOS

This dish deserves five stars for classic originality and pure sea tastes. A true 'treasure', with no additives or cornstarch, the black squid ink delivers a silky, very shiny texture to the sauce – a specialty born of many years of experimenting in the best places!

Pork meat is prepared with black onions; the onions are cooked over a very low heat with virgin olive oil for a full week, and slowly changes colour to a caramelized consistency without blackening or burning.

While it takes one week of precision work to deliver this timeless traditional Spanish classic with a "perfecting-touch", it's worth every endeavouring minute.

Filete de Buey, Uruguayo “Organico” con Foie de Oca a la Crema de Oporto y Caramelo de Forum
Pan Seared Beef Fillet “Organic” from Uruguay with Seared Goose Liver, in Porto and Forum Caramel Reduction

An amazing dish of subtle complex ingredients prepared by INDALO using only the highest quality Angus Beef from Australia, complimented by our fabulous goose liver foie gras with Oporto sauce and Forum caramel.

The beef is free-range and grass-fed in open paddocks, then set aside for 8 to 15 days from slaughter to savour the tenderization process which delivers a very juicy, red, tender taste. But what adds to the magic of this dish is its imported ingredients used to produce a transparent glaze of Oporto sauce, made from sweet wine from Portugal. This is layered and drizzled upon the Beef fillet, and served with sliced crispy apple. 170 grams of Angus Beef and 60 grams of Foie Gras make this culinary extravagance one to savour.

COULANT di CHOCOLATE con CRĖME de VANILLA

"COULANT di CHOCOLATE con CRĖME de VANILLA"

'Valrhona', prepared with 70% Cacao from the finest Belgium chocolate
Remarkably thick chocolate, prepared with roasted apples, toffee, and velvet vanilla crème!

A tip from Chef Alberto

VIRGIN OLIVE OIL
Virgin Olive Oil of the Best Quality
This term only applies to the 'acidity level of an oil'. Virgin Olive Oil is the first compressed oil from the vats with debris, not filtered. Virgin is mostly Green, and very acidic. It is also hailed as a "carcinogenic', helping to prevent cancer in this pure form.

FORUM VINEGAR
This Spanish Vinegar is the best in the world. In Shanghai, you will find it only at INDALO. From a traditional old family vineyard and cellars, spanning over three generations, this vinegar is made from the highest quality of Cabernet Sauvignon grapes to perfection.

COOKING PROCESS
All sauces at INDALO are 'reduced' slowly over hours and hours. No cornstarch or additives are used, allowing the natural flavours to evolve untainted.