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.

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HOLIDAY RECIPES: POLLASTRE A LA CATALANA

Wine-Braised Chicken with Prunes and Cinnamon

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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ALPINE SPRITZ COCKTAIL

Alpine Spritz Cocktail

Yield: One Cocktail

Ingredients:

1 heavy dash Grapefruit bitters – we recommend Fee Brothers
1 heavy dash Eucalyptus bitters – we recommend Hella Bitters
1 oz Fords Gin
½ oz Zirbenz
½ oz Rosemary Syrup (recipe below)
3.5 oz Castellroig Rosat
Garnish: 1 sprig rosemary

Rosemary Syrup:

2 sprigs fresh rosemary, destemmed
1 cup granulated white sugar
1 cup water

Preperation
For the Rosemary Syrup:

Bring water to a boil and then quickly remove from heat.

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