In early March, we opened the doors to our newest location, Boqueria Penn Quarter at 777 9th Street NW. Within the first month of opening, we were excited to note that Tom Sietsema from the Washington Post popped in for a visit (or three).
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.
No Spanish dish captures the imagination more than paella. If you are not from Spain, everything about the dish feels exotic: the wide, shallow pan; the saffron-laced rice; the head-on shrimp, clams, and mussels. But to a Spaniard, it’s comfort food—a communal dish to be shared at family gatherings.