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.
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.
get free delivery on every order (min $35) and exclusive offers.
Tell us where we should offer delivery next!
