Our Penn Quarter location RE-OPENS WEDNESDAY, July 14th! Your favorite tapas, paella, and sangría are just around the corner.
Penn Quarter Reopens!
Encuentra tu Media Naranja
Anatomy of a Paella
No Spanish dish captures the imagination more than paella. Everything about it feels exotic: the wide, shallow pan; the saffron-laced rice; the head-on shrimp, clams, and mussels. But to a Spaniard, it’s comfort food—a communal dish to be shared with friends and family.
Holiday Recipes: Paella de Mariscos
Seafood Paella
A communal dish perfect for sharing at family gatherings is one of our favorite holiday dishes, especially when loaded with succulent head-on shrimp and a variety of briny shellfish.
From the Boqueria Cookbook
The Recipe
Serves: 4
Prep: 45 minutes
Total: 1.75 hours
Ingredients
4 cups Lobster Stock
5 tablespoons extra-virgin olive oil, plus more if needed
4 ounces monkfish or cod, cut into 1⁄2-inch slices
6 large shell-on, head-on shrimp, preferably red shrimp
1/2 pound cuttlefish, cut into 1/2-inch dice
7 ounces squid bodies and tentacles, bodies cut into 1⁄2-inch rings
3 tablespoons Sofrito
3 tablespoons Picada
1 1⁄2 cups Bomba rice
12 mussels, beards removed, cleaned well (discard any that have opened)
12 manila clams or cockles, scrubbed well (discard any that have opened) kosher salt
freshly ground black
pepper
Preparation
Bring the lobster stock to a boil in a large saucepan.
Holiday Recipes: Turrón
Hazelnut Cake with Caramelized Hazelnuts
Tis’ the season for Turrón! Spain’s iconic nut-studded honey nougat Christmas candy is transformed into a tender, buttery, almond-hazelnut cake topped with freshly whipped vanilla cream, candied hazelnuts, a drizzle of honey, and a final sprinkle of sea salt to perfectly balance the sweetness.
