ARROZ DE CODORNIZ

Spanish quail and porcini mushroom rice with artichokes served in large at Boqueria Spanish restaurant in NYC and DC.

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.

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CHRISTMAS AND CHRISTMAS EVE MENU

Almond hazelnut cake served on white plates from Boqueria Spanish restaurant and tapas bar in Washington DC and New York City.

Our Christmas menu features classic tapas including a seasonal favorite of fried egg, potato cream, Perigord truffles, and Jamón Ibérico; a luxurious Seafood Suquet for the table to share; and concludes with an extra special treat!

To round off the meal, 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.

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