WellesleyWeston Magazine

SPRING 2015

Launched in 2005, WellesleyWeston Magazine is a quarterly publication tailored to Wellesley and Weston residents and edited to enrich the experience of living in two of Massachusetts' most desirable communities.

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grilled flatbreads, one topped with house-smoked salmon and the other with three types of sausage ($9). The centerpiece dish of a Spanish restaurant, of course, is the paella, and Bocado offers three versions, available as "platos para dos" or as part of The Bocado Experience. Paella, a Valencian dish that is widely considered to be Spain's national dish, is named after the Paellera, the pan in which it is normally cooked. In using a wide variety of vegeta- bles, meats, and seafood on a rice base, paella is similar to, and parallels the culinary traditions of, such homey and satisfying rice-based dishes as West African Jollof rice, Indian biryani, Chinese fried rice, Italian risotto, and Cajun jambalaya. Bocado's renditions include the Paella Clásica with saffron rice, chicken, calamari, shrimp, chorizo, mussels, little neck clams, peas, and tomatoes; Paella de Verduras, a vegetarian version with charcoal- roasted summer squash, cauliflower, broccoli, mushrooms, spinach, and white asparagus; and the earthy and rich Paella Valencia, studded with rabbit, snails, chorizo, duck confit, and garnished with fried chicken livers ($21 for 2, $40 for 4-6). For guests who still have room for a sub- stantial dish after sampling the smaller plates, or for those wishing for other impressive dishes prepared in the Josper oven, there are the charcoal-seared and grilled 20-ounce beef tenderloin, rubbed with hot smoked paprika, garlic, and herbs, and served with a balsamic onion marmalade, crispy roasted potatoes, and rich puddle of Roquefort sauce ($48); or Merluza de Bocado, wood-charred bass filet served along with a cauliflower garbanzo bean purée, roasted wild mushrooms, and a lemon- parsley sauce ($48). For those diners with any room left, Bocado offers some simple desserts, which are offered as part of prix fixe dinners, including cinnamon-dusted churros with a ramekin of melted chocolate in which to dip them, a flan, and bread pudding. At the Sunday brunch, served from 10:30 am until 3:00 pm, the kitchen serves forth some traditional offerings, but with a subtle Spanish twist. The Breakfast Bake incorporates sliced chorizo and roasted potatoes with two eggs and ricotta ($10); Spanish-style scram- bled eggs, Revueltos, are prepared with shrimp, serrano ham, and Manchego cheese, and are drizzled with an Argentinian-inspired chimichurri sauce ($11); and the Paella Clásica at brunch is topped with two eggs and crispy slices of the Serrano ham ($22). Whether guests choose to sit in a group at the long, family-style table by the front windows, at the sleek bar, in the cozy wine room, or at one of the tables lining the two sides of the restaurant, Bocado has clearly set the stage for experiencing the distinctive and flavorful culinary tra- ditions of tapeo, the tapas culture and style, in Wellesley Square. 204 W e l l e s l e y W e s t o n M a g a z i n e | s p r i n g 2 0 1 5 local cuisine "a subtle Spanish twist" C O U R T E S Y B O C A D O T A P A S W I N E B A R

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