Boqueria: A Cookbook

FROM BARCELONA TO NEW YORK




  • Boqueria Cookbook Cover
  • Boqueria Cookbook Recipe
  • Boqueria Cookbook Cover and Recipe

WE ARE EXCITED TO SHARE...

a glimpse into the bustling life of our restaurants and of the locales that inspired it: the tapas bars, markets, and “cervezerias” of Barcelona. We hope these recipes will inspire a bit of the Boqueria experience - the cooking, the conversations, and the connections - in your home. ~ Yann de Rochefort, Marc Vidal, Zack Bezunartea

Copies will be available at major bookstores on May 1st. Pre-order your copy today:

Amazon.com Barnes and Noble Indie Bound


EVENTS

Join us for a series of talks, signings and mixers. Mark your calendar, details coming soon:
• 5.2.18: NY PowerHouse Arena ~ 28 Adams St, Brooklyn, NY 11201
• 5.13.18: Dupont Circle Farmers Market ~ 1500 20th St NW, Washington, DC 20036
• 5.13.18: Politics & Prose at The Wharf ~ 70 District Square SW, Washington, DC 20024




What people are saying...

Boqueria has been our neighbor in Soho ever since we first opened our bakery in 2011. What I love most about tapas and the food at Boqueria is that it’s meant for sharing and enjoying together with friends and family. It’s wonderful that Yann and Marc are now opening up their kitchens to home cooks and sharing these classic recipes with people to recreate and enjoy together at home.

~ Dominique Ansel, Chef/Owner, Dominique Ansel Bakery and Kitchen

A sublime collection of traditional Spanish and Tapas recipes. Boqueria captures the soul of Spanish cuisine.

~ Alfred Portale, James Beard Award-winning chef and cookbook author

If you've ever walked Barcelona’s Gothic Quarter or San Sebastian’s old town, you are familiar with the pure magic of a croqueta, tortilla, or pintxo when done right. Thanks to a chef who carries those traditions in his bones, here are the tools to make those classics and much, much more: an extensive guide to the Spanish table that never intimidates and only invites.

~ Ignacio Mattos, Chef-owner of Estela, Café Altro Paradiso, and Flora Bar

I have seen throughout my life that tapas - sharing many delicious plates - are more than just a meal … they are a way of life. I know that Marc and Yann, and everyone who has been to Boqueria, agrees. This book will let you in on the fun. ¡Salud!

~ José Andrés, Chef/Owner, ThinkFoodGroup and minibar by José Andrés

For press inquiries please contact press@boquerianyc.com




Paella de Mariscos

FROM THE BOOK: Paella de Mariscos

Seafood Paella
Ingredients (Serves 4)
• 4 cups lobster stock (see page 269)
• 5 tablespoons extra-virgin olive oil, plus more if needed
• 4 ounces monkfish or cod, cut into ½-inch slices
• 6 large shell-on, head-on shrimp, preferably red shrimp
• ¼ pound cuttlefish, cut into ½-inch dice
• 7 ounces squid bodies and tentacles, bodies cut into ½-inch rings
• 3 tablespoons Sofrito (see page 272)
• 3 tablespoons Picada (see page 274)
• 1½ cups bomba rice
• 12 mussels, beards removed, cleaned well
• 12 manila clams or cockles, scrubbed well
• Kosher salt and freshly ground black pepper

Crackling top and bottom, succulent goodness in the center: that’s our seafood paella. We do it Catalan-style, adding both Sofrito and Picada for a more robust flavor. The former brings the earthy sweetness of caramelized tomatoes, onions, and garlic; the latter delivers the fresh bite of parsley in a saffron-scented olive oil. Lobster stock deepens the from-the-sea juiciness of cuttlefish, squid, mussels, clams, and cod. A lot of our diners tell us it’s the best paella they’ve ever had anywhere in the world. Follow this simple formula and you’ll hear the same when you serve it at home.

Procedure

Bring the lobster stock to a boil in a large saucepan. Reduce the heat to keep warm until ready to use.

Heat 2 tablespoons oil in a 16-inch paella pan over high heat. Season the monkfish and shrimp with salt and pepper and put in the hot oil in a single layer. Cook until well seared and browned, turning once, about 3 minutes. Transfer to a plate.

Heat another 2 tablespoons oil in the pan. Add the cuttlefish and squid to the hot pan in a single layer, season with salt, and stir well. If the pan is dry, add another tablespoon oil. Cook, stirring occasionally, until nicely seared, browned, and popping, about 5 minutes.

Add the Sofrito and cook, stirring, then reduce the heat to low and stir in the Picada. Add the hot lobster stock and raise the heat to high. Bring to a boil and season to taste with salt. Sprinkle the rice evenly in the pan. Stir it a little to make sure it’s evenly distributed and submerged in the liquid, but then don’t touch it again. You don’t want to activate the starches and make the mixture creamy like a risotto. You want the grains to cook separately from each other.

Bring to a boil over high heat and boil vigorously for 5 minutes. Reduce the heat to low and simmer until the rice is al dente, about 10 minutes.

Tuck the mussels, clams, shrimp, and fish into the rice, evenly spacing them around the pan. Drizzle the remaining tablespoon oil over the rice and raise the heat to high. Cook until the mussels and clams open (discarding any that don’t), all of the liquid evaporates, and the rice forms the socarrat crust on the bottom of the pan, about 5 minutes. Remove from the heat and cover with a clean kitchen towel. Let rest for about 5 minutes. Uncover and serve directly from the pan.

¡Buen provecho!