Spain’s prized pure-bred black Iberian pigs roam the hills of oak groves in Andalusia, eating grass and roots, and foraging for fallen acorns. The result is a rich, nutty flavor and distinct marbling that holds a particular place of honor on the Spanish table and found on our menu. JAMÓN IBÉRICO DE BELLOTA Hand-carved, acorn-fed […]
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. […]
No Spanish dish captures the imagination more than paella. Everything about it 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 with friends and family. At Boqueria we recommend one of our paellas to almost every table. […]
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 [ecwid_product id=”260338451″ display=”picture title price options addtobag” version=”2″ show_border=”1″ show_price_on_button=”1″ center_align=”1″] The Recipe Serves: 4 Prep: 45 minutes Total: 1.75 […]