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.
Chocolate Tart with Walnuts and Coffee Cream
This crustless tart defies logic. It manages to taste as light like a sponge cake and as fudgy as a brownie all at the same time. The magical mixture, laced with toasted walnuts, spotlights the intensity of bittersweet chocolate, as do the chocolate-cherry glaze and coffee whipped cream.
Hazelnut Cake with Caramelized Hazelnuts
Tis’ the season for Turrón! 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.
RAYA A LA PLANCHA
Seared Skate Wings
This fresh and vibrant recipe for Seared Skate Wing will ease you into the crisp days of fall.
Come October, we begin our annual ritual of stalking our favorite Greenmarkets for peak-season rutabaga and eagerly awaiting our first haul of freshly caught skate wings of the season.
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