This casual Brixton restaurant offers tapas that stay faithful to classic Catalan recipes, a formula that’s made them hugely popular and led to a second venue, Boqueria Market, opening in Wandsworth. We chat to head chef Jose Gil who shares his recipe for “arroz negro, rice cooked in squid ink.
What does Boqueria do that nowhere else does?
We focus on finding the best and the freshest produce to give the most authentic Catalan experience to our loyal customers.
How did your career as a chef begin?
I was inspired to become a chef by my family. My professional career started in Spain, where I worked in a number of restaurants. I moved to London because of my affinity for the city and the tremendous appetite of Londoners for authentic Spanish recipes.
Who or what have you learnt the most from in your career?
My main inspiration has been the chef David Munoz of DiverXO restaurant in Madrid.
Is there a kitchen gadget you can’t live without?
I can't live without a Thermomix or my little spatula!
What tips can you give to someone for preparing tapas?
Great tapas need simple, seasonal ingredients of the highest quality.
What would your perfect last meal be?
Tuna belly with sweet tomatoes, soy caviar and hazelnut powder. A strange combination, but quite delicious!
Do you have a signature recipe you can share with us?
Our signature dish is “arroz negro” - black rice with squid and mussels.
Arroz negro
For the stock:
Hake, monkfish bones and king prawn shells
1 leek
1 tomato
Place 2l of water in a saucepan with the prawn shells, fish bones, parsley, tomato and leek and boil for 20 minutes. Do not exceed this time to avoid the stock turning a darker colour or giving an excessively fishy taste. Strain the stock with a fine mesh strainer.
For the rice:
4 king prawns (peel the body, leave head and tail)
400g fresh squid
5 tbsp of squid ink
1 garlic clove
1 red pepper
400g of Bomba rice
3 tbsp of olive oil
1 pinch of salt
1 pinch of fresh parsley
3 grated tomatoes
Add olive oil to a large pan and heat. Finely slice the red pepper and lightly fry. Add the squid and sautée. When the squid turns white it is cooked.
Add the rice and lightly fry for approximately 3 minutes on a medium flame to release the starch. Add the 3 grated tomatoes and lightly fry for another 3 minutes. Add the chopped garlic and parsley and stir for 2 minutes, then add the squid ink to the stock.
Put the pan on high heat and add a litre and a half of stock to the rice (the stock must be boiling).Stir well until the ink is evenly mixed. Leave on high heat and stir frequently for 10 minutes. Reduce the heat and cook for a further 8 minutes. The pan should be lightly shaken at intervals to move the rice but do not stir. Turn off the heat and leave to stand.
In another pan sautée the prawns on both sides. The prawns are then placed on top of the black rice and it’s ready to serve. It can be accompanied with ali-oli.