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
Prep: 45 minutes
Total: 1.75 hours
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
Bring the lobster stock to a boil in a large saucepan.
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.