Atlanta has no shortage of great food. This city has grown into one of the most exciting dining destinations in the American South, with a food culture that is adventurous, well-travelled, and increasingly hard to impress. Colony Square, sitting in the heart of Midtown Atlanta near the High Museum and Atlanta Symphony Hall, is one of the most vibrant dining hubs in the city — and it deserves a restaurant that can genuinely hold its own. That is exactly what we set out to build when Boqueria opened at 1221 Peachtree Street NE. We brought the energy and soul of Barcelona to Midtown Atlanta, and at the center of that experience — the dish that defines what we are about — is our paella.
Our paella is not a menu item we added for completeness. It is a commitment. Every pan we send to the table at Colony Square is made with Bomba rice, real saffron, and ingredients that trace directly back to Spanish culinary tradition. We offer three options — the Mariscos, the Verduras, and the Costilla — each one built from scratch with the kind of care that cannot be faked and cannot be rushed. Whether you are a Midtown regular looking for your next great dinner or a first-time visitor to Boqueria wanting to understand what makes us different, this post is your complete guide to the best paella in Colony Square and exactly how to make the most of it.
Boqueria was founded in 2006 with a single guiding belief: every neighborhood deserves a great tapas bar. That idea started on a quiet stretch of 19th Street in NYC’s Flatiron district, and it has carried us to eleven locations across the country — including right here in Midtown Atlanta. At Colony Square, we have built a space with floor-to-ceiling windows, an open kitchen, and a dining room that buzzes with the same energy you find in the great bars of Barcelona. The paella is the heart of that experience, and it is one we are deeply proud of every single service.
Key Takeaways
- Three authentic paellas on the menu — Mariscos ($42), Verduras ($36), and Costilla ($45) — each made with Bomba rice and real saffron, representing three completely different flavor profiles and dining experiences
- Boqueria Colony Square is open seven days a week, with Social Hour Monday through Friday from 3pm to 6pm, weekend brunch from 11am to 4pm, and full lunch and dinner service daily — paella is available for every occasion
- Every paella pairs beautifully with our curated tapas menu, our all-Spanish wine list, and signature cocktails like the iconic Shishito Margarita — making it a full evening rather than just a single dish
- Private and semi-private event spaces are available at Colony Square, making Boqueria the go-to venue for birthdays, corporate dinners, and group celebrations built around a spectacular shared paella experience
Atlanta Deserves the Real Thing — Not a Shortcut
Atlanta diners know good food. This is a city shaped by serious culinary culture, where people travel, eat widely, and arrive at the table with genuine expectations. That is exactly the kind of audience we built Boqueria for. When we chose Colony Square for our Atlanta location, we were not looking for a place to coast — we were looking for a neighborhood that would push us to deliver our best every single night. The food scene here is competitive in the very best way, and we have no interest in offering anything less than the most authentic Spanish paella experience available in Midtown.
The problem with most paella served outside of Spain is not a lack of ambition — it is a lack of commitment to the foundational elements that make the dish what it is. The wrong rice turns soft and flavorless under heat. A weak or generic stock produces a flat, one-dimensional result. Skipping the socarrat — the prized caramelized layer of rice at the bottom of the pan — removes the most rewarding element of the entire dish. These are not minor details. They are the difference between paella that is merely edible and paella that is genuinely memorable. At Boqueria Colony Square, we make the latter, every single time, without exception.
Our commitment to authenticity comes directly from how Boqueria was born. Our founder grew up in France, fell deeply in love with the culture of Spanish tapas bars, and refused to water that experience down when building restaurants in America. The instant gratification of great food arriving quickly, the convivial sharing across a crowded table, the quality of ingredients — none of it was negotiable then, and none of it is negotiable now. When you order paella at Boqueria Colony Square, you are ordering a dish made with the same respect and the same ingredients it would receive in the kitchen of a great Barcelona restaurant. That is not a claim we make lightly. It is simply how we cook.
The Craft Behind Our Paella — What Makes It Genuinely Different
Every great paella rests on three non-negotiables, and the first is Bomba rice. Grown in the Valencia region of Spain — where paella was born — Bomba is a short-grain variety that absorbs liquid at roughly twice the rate of ordinary rice while maintaining its structure completely. It never turns soft or mushy. It holds its individual grain texture while soaking up every layer of flavor from the stock, the saffron, and the other ingredients cooking alongside it. This is the rice that has defined authentic Spanish paella for centuries, and it is the only rice we use at Colony Square. The difference it makes compared to standard alternatives is not subtle — it is the entire foundation of the dish.
The second non-negotiable is real saffron. Saffron is the world’s most expensive spice by weight, harvested by hand from the crocus flower in the La Mancha region of Spain. It gives paella its unmistakable golden color, its floral aroma, and its deep, complex earthiness that no other ingredient can replicate. There is no honest substitute — not turmeric, not paprika, not any combination of cheaper spices designed to approximate the same effect. We use real saffron in every paella we make at Colony Square because the dish cannot be authentic without it. That golden color spreading through the Bomba rice in the pan is the first signal to the table that something made with genuine care is on the way.
The third non-negotiable is the socarrat — and this is the one that truly separates serious paella kitchens from everything else. The socarrat is the crispy, caramelized layer of rice that forms at the very bottom of the pan in the final minutes of cooking, when the liquid has been fully absorbed and the heat is managed with precision and patience. In Spain, the socarrat is the most coveted part of the paella — the element guests scrape from the bottom of the pan last, the mark that the dish has been cooked correctly. Many kitchens skip it to play it safe. At Boqueria Colony Square, we chase the socarrat on every single pan. It is a commitment to craft that you can taste in every bite.
Our Three Paellas — Every Option on the Colony Square Menu
We offer three distinct paellas at Boqueria Colony Square, and each one is designed to tell a completely different story. We did not create three versions for the sake of variety — we created them because paella is a broad and extraordinary culinary tradition, and each one of these dishes reflects a different dimension of what it can be. The table below gives you a quick overview before we break down each one in detail.
| Paella | Key Ingredients | Flavor Profile | Price |
|---|---|---|---|
| Paella Mariscos | Monkfish, sepia, squid, shrimp, clams, mussels, saffron, salsa verde | Briny, oceanic, aromatic, deeply savory | $42 |
| Paella Verduras | Eggplant, broccoli, peas, grape tomato, piquillo peppers, saffron, salsa verde | Fresh, earthy, vibrant, sweet-smoky | $36 |
| Paella Costilla | Braised short rib, Turkish figs, Piparra peppers, roasted bone marrow | Rich, bold, sweet-savory depth | $45 |
The Paella Mariscos is our seafood flagship, and for many guests at Colony Square it is the one they return to again and again. We build it on a base of Bomba rice and real saffron, then layer in a generous sweep of the ocean: monkfish for meaty substance, sepia and squid for rich inky depth, and shrimp, clams, and mussels that release their briny juices directly into the rice as they open during cooking. Every element contributes something specific and irreplaceable to the final dish. It is finished with a vibrant salsa verde that lifts all that seafood richness and gives the paella a bright, herby counterpoint that keeps every bite feeling fresh. This is the paella that earns its reputation bite by bite.
The Paella Verduras is our vegetarian option, and we want to be direct about something: this is not a lesser paella. It is not a compromise created to have a plant-based item on the menu. It is a fully realized, boldly flavored dish that stands entirely on its own merits. Eggplant, broccoli, peas, grape tomato, and piquillo peppers — a lineup that delivers sweetness, smokiness, and earthy depth in equal measure. The piquillo peppers deserve specific attention: grown in Navarra, slow-roasted, and hand-peeled, they bring a sweet smokiness that anchors the entire dish. Combined with saffron-soaked Bomba rice and a salsa verde finish, this paella surprises people every single time it arrives at the table.
The Paella Costilla is the one Colony Square has embraced most enthusiastically, and we understand completely why. Slow-braised short rib combined with Turkish figs, Piparra peppers, and roasted bone marrow over Bomba rice — it is a paella built for depth and boldness. The figs bring a dark, jammy sweetness that works in remarkable tension with the savory weight of the short rib. The bone marrow enriches every grain of rice with a silky, almost buttery quality that you feel throughout the entire dish. The Piparra peppers — long, mild, pickled Basque peppers — provide just enough brightness to keep the richness in balance and make each bite feel complete. There is genuinely nothing else like this in Midtown Atlanta.
How to Build the Perfect Paella Evening at Boqueria Colony Square
Paella at Boqueria is the centerpiece of an evening, not the opening act. The way we recommend building your Colony Square experience is to arrive, order drinks immediately, and start with a round of tapas while the paella is being prepared. Two to three tapas per person is the sweet spot — they arrive quickly, they are built for sharing, and they set exactly the right tone for everything that follows. Below is our personal guide to matching each paella with the tapas, wines, and cocktails that bring out the absolute best in it.
| Paella | Recommended Tapas | Wine Pairing | Cocktail Pairing |
|---|---|---|---|
| Mariscos | Gambas al Ajillo, Boquerones con Naranja | Albariño (Rías Baixas) — crisp and mineral | Shishito Margarita |
| Verduras | Pan con Tomate, Patatas Bravas, Escalivada | Sangría Blanca or Verdejo (Rueda) | Aperol Spritz or Forget-Me-Not |
| Costilla | Dátiles con Beicon, Bruselas con Vinagreta Ibérico | Rioja Reserva — structured Tempranillo | Ibérico Washed Old Fashioned |
For the Paella Mariscos, the Gambas al Ajillo — shrimp cooked in garlic, brandy, and lobster reduction — doubles down on the seafood theme and primes the palate perfectly for everything that follows. For the Costilla, the Dátiles con Beicon (bacon-wrapped dates stuffed with Valdeón blue cheese) echo the sweet-savory character of the short rib and figs in a way that feels completely intentional. For the Verduras, start with Pan con Tomate and Escalivada to stay in the vegetable-forward spirit of the dish before the paella arrives. Our sangría is made in three versions in-house — red, white, and rosé — each built on real Spanish wine. And the Shishito Margarita, made with shishito pepper-infused tequila and fresh lime, is Boqueria’s most iconic drink across all eleven locations and the perfect companion to any of the three paellas.
Visit Us at Colony Square — Your Midtown Atlanta Paella Destination
We are proud to be part of the Colony Square community in the heart of Midtown Atlanta, steps from the High Museum of Art and Atlanta Symphony Hall on Peachtree Street. Since opening our Atlanta location, Boqueria has become a genuine neighborhood anchor — a place where Midtown regulars come for Social Hour on a weekday evening, weekend brunch, and Friday night dinners that stretch well past the original plan. The space reflects everything we believe a great restaurant should feel like: vibrant enough to feel alive, warm enough to feel personal, and consistent enough that every visit earns the next one.
For private events and group dining, Colony Square turns any occasion into a proper fiesta. We host birthday celebrations, corporate mixers, engagement parties, and milestone dinners in our private and semi-private spaces, with menus built around shared tapas, paella, Spanish wine, and cocktails tailored to your group. Paella at the center of a group event is not just great food — it is an experience the whole table shares and remembers. Three-hour parking validation is included with every meal. Book your table at boqueriarestaurant.com, enquire about events at our Colony Square events page, or simply walk through the door on Peachtree Street. The paella is ready, and we will see you soon.
Conclusion
Colony Square has become one of the finest dining destinations in Midtown Atlanta, and we are honored to be part of it. But when it comes to paella — to the experience of eating a dish that has been made the right way, with the right ingredients, by a kitchen that takes genuine pride in every pan — Boqueria stands in a category of its own. Bomba rice. Real saffron. The socarrat on every pan. Three options, each extraordinary in its own right, each built for sharing and for the kind of communal, lively dining that is at the heart of everything we do. That is what we offer on Peachtree Street, every service, every day.
We have been building toward this since 2006, and our Colony Square location carries that legacy forward with everything it has. When you choose Boqueria for your next dinner in Midtown Atlanta — whether it is a spontaneous weeknight out, a planned group celebration, or a long-overdue date night — you are choosing a restaurant that considers it a genuine privilege to feed you well. Come hungry. Come with people worth sharing a pan with. Order the paella. We will take care of everything else.
Frequently Asked Questions
What paella options does Boqueria Colony Square offer?
We serve three paellas at Colony Square: Paella Mariscos (seafood, $42), Paella Verduras (vegetarian, $36), and Paella Costilla (braised short rib with Turkish figs and bone marrow, $45). All three are made with authentic Bomba rice and real saffron and are gluten-free.
Is Boqueria’s paella good for sharing?
Sharing is exactly how we recommend experiencing it. Our paellas are designed for the table — for two people, one paella alongside two or three tapas makes a perfect meal, and for larger groups, ordering two different paellas is always a great way to explore more of the menu together.
Do I need a reservation to get paella at Colony Square?
Reservations are strongly recommended for weekend evenings and groups of four or more. Walk-ins are always welcome and we do our best to accommodate everyone, but booking ahead at boqueriarestaurant.com guarantees your table for the evening you are planning.
What makes Boqueria’s paella different from other restaurants in Atlanta?
We use Bomba rice, real saffron, and we chase the socarrat — the crispy, caramelized bottom layer — on every single pan. Most restaurants cut corners on at least one of these elements. We do not, and the difference is something you can taste immediately in the texture, color, and depth of every dish.
Can Boqueria Colony Square host a private paella dinner for a group?
Yes — and we love doing it. We offer private and semi-private spaces at Colony Square for birthdays, corporate events, and celebrations of all kinds, with event menus built around tapas, paella, wine, and cocktails. Visit the events page at boqueriarestaurant.com to get in touch and we will handle everything.
Does Boqueria have vegetarian and gluten-free paella in Atlanta?
Yes on both counts. Our Paella Verduras is fully vegetarian, built around seasonal vegetables, saffron, and Bomba rice with a salsa verde finish. All three paellas are gluten-free. Let your server know about any additional dietary needs before ordering and our kitchen will take care of you.
