Image Credit: Sonny Figueroa/The New York Times
Assuming you keep a well-stocked pantry, the casual, almost offhand nature of some typical Spanish fare can be yours. A hefty well-photographed volume from Boqueria, a New York-based group of restaurants, shows the way with toasts and the stuff that can go on top, then segues from tapas into salads, eggs, vegetables, rice and noodles, seafood, meat and poultry, desserts and drinks, with a limited, well-chosen selection of recipes in each chapter.
Reprinted from Boqueria: A Cookbook, from Barcelona to New York. Copyright © 2018 by Marc Vidal and Yann de Rochefort. Published by Absolute Press.
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Photo by Ty Mecham
Author Notes: Crackling top and bottom, succulent goodness in the center: that’s our seafood paella.