Ensalada de Cogollos

Ensalada Cogollos

This “Catalonian Cesar” features a dressing created by thinning our thick Romesco sauce with olive oil and sherry vinegar. Romaine leaves are coated in the rich, nutty dressing and hidden under a cloud of smoky Idiazabal cheese. We toss on confetti of torn mint leaves and crushed hazelnuts to add some crunch and fresh notes.

Read more >

Read More

Holiday Recipes: Paella de Mariscos

Seafood Paella

A communal dish perfect for sharing at family gatherings is one of our favorite holiday dishes, especially when loaded with succulent head-on shrimp and a variety of briny shellfish.

From the Boqueria Cookbook

The Recipe

Serves: 4
Prep: 45 minutes
Total: 1.75 hours

Ingredients

4 cups Lobster Stock
5 tablespoons extra-virgin olive oil, plus more if needed
􏰳4 ounces monkfish or cod, cut into 􏰍􏰆􏰋􏰐1⁄2-inch slices
6 large shell-on, head-on shrimp, preferably red shrimp
1/2 pound cuttlefish, cut into 1/2-inch dice
7 ounces squid bodies and tentacles, bodies cut into 1⁄2-inch rings
3 tablespoons Sofrito
3 tablespoons Picada
1 1⁄2 cups Bomba rice
12 mussels, beards removed, cleaned well (discard any that have opened)
12 manila clams or cockles, scrubbed well (discard any that have opened) kosher salt
freshly ground black
pepper

Preparation

Bring the lobster stock to a boil in a large saucepan.

Read more >

Read More

1 2 3 5