At Barraca, chef Jesús Núñez serves up tons of paella. In this recipe, Núñez shares his version of the classic Paella de Marisco, filled with swordfish, shrimp, clams, musssels, squid and cuttlefish and boosted in flavor by a concentrated jammy sofrito.
Jesús Núñez is the executive chef at Barraca, a tapas, paella, and sangria restaurant in New York City.