POLLASTRE A LA CATALANA
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.
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.
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.
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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