Boqueria receives 2019 JBF Outstanding Restaurant Design Award Nomination

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.

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FIDEUÁ NEGRA

Fideua Negra served on a white plate at Boqueria Spanish tapas restaurant located in NYC and Washington DC.

Shrimp, Clams, Cuttlefish, and Fideo Noodles with Squid Ink

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 aioli evenly throughout the inky paella until it’s as creamy as a risotto.

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PAELLA MIXTA

Chicken and seafood paella served in a large skillet from Boqueria Spanish tapas restaurant located in NYC and Washington DC.

Chicken and Seafood Paella

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.

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