Quail and Porcini Mushroom Rice with Artichokes
This is our favorite winter paella. We love the creaminess of the rice against the umami of porcini mushrooms, the gaminess of quail, and the fresh bite of artichokes and peppers. Marc created this dish from his memories of cooking at Can Jubany restaurant.
No Spanish dish captures the imagination more than paella. If you are not from Spain, everything about the dish 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 at family gatherings.
Chocolate Tart with Walnuts and Coffee Cream
This crustless tart defies logic. It manages to taste as light like a sponge cake and as fudgy as a brownie all at the same time. The magical mixture, laced with toasted walnuts, spotlights the intensity of bittersweet chocolate, as do the chocolate-cherry glaze and coffee whipped cream.
Hazelnut Cake with Caramelized Hazelnuts
Tis’ the season for Turrón! Chef Marc has transformed Spain’s iconic nut-studded honey nougat Christmas candy flavors 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.
Gather your friends for a Spanish New Year’s Eve at Boqueria as we ring in 2019 with 2 very different experiences; a seated family style tapas feast at Flatiron, Soho, UES & Dupont, or a cocktail party with passed hors d’oeuvres and tapas stations at West 40th.
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