Think: a sexier French toast that doubles down on richness. Amp up your weekend breakfast routine or hosting repertoire with this mouth-watering dish (that easily doubles as dessert). However, note that making this dish is not for the faint of heart – its final touch requires a hand-held blowtorch to produce a perfectly caramelized exterior.
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.
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.
Hazelnut Cake with Caramelized Hazelnuts
Tis’ the season for Turrón! Spain’s iconic nut-studded honey nougat Christmas candy is transformed 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.
Wine-Braised Chicken with Prunes and Cinnamon
A super simple and comforting holiday favorite; chicken is braised with prunes and caramelized onions that melt into a cinnamon-laced wine sauce, perfect for soaking into good bread.
From the Boqueria Cookbook
The Recipe
Serves: 4 to 6
Prep: 15 minutes
Total: 2 ¾ hours
Ingredients
1 whole (3-pound) chicken, cut into 8 pieces
5 tablespoons extra-virgin olive oil
2 large white Spanish onions, quartered and cut into ½-inch slices
10 large garlic cloves with skins left on
11/4 cups pitted prunes
1 cups dry white wine
2 cinnamon sticks
kosher salt and freshly ground black
pepper
Procedure
Generously season the chicken with salt and pepper.
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