Wine-Braised Chicken with Prunes and Cinnamon
When Chef Marc mentions the classic dish of Pollastre a la Catalana, anyone who knows him can tell that he’s talking about more than a plate of wine-braised chicken with prunes and cinnamon.
Yann de Rochefort, founder of Boqueria, and Alireza (SRA) speak to the design ethos behind the inspiration of Boqueria’s most recent NYC location at 260 West 40th Street.
The restaurant, recently nominated for the 2019 James Beard Foundation’s Award for Outstanding Restaurant Design (76 Seats and Over), was designed by the firm Studio Razavi Architecture.
In early March, we opened the doors to our newest location, Boqueria Penn Quarter at 777 9th Street NW. Within the first month of opening, we were excited to note that Tom Sietsema from the Washington Post popped in for a visit (or three).
This squid ink and toasted noodle paella is one of our all-time favorites. Try it and you’ll understand why.
Once on the table you’ll want to grab a spoon, crack through the crispy top and mix the allioli evenly throughout the inky paella until it’s as creamy as a risotto.
This “mixta” style of paella — cooking both meat and seafood into rice — is what most people outside of Spain know and love because it’s delicious, homey, and incredibly satisfying. Below is a winning combination that we created after a trip to our local market.
