Let our Chef and Sommelier pair each course of your meal with a different wine or sherry.

Pairings

La Boca's famous Seasonal Red Sangria or Seasonal White Sangria.

Sangria

shared tapas, paella, and shared desserts

Shared Tapas with Paella and Shared Desserts

Shared Tapas and Desserts

Hot Tea by Artful Tea

Chocolate Caliente

ICE CREAM

Café Macchiato

Leche Manchada (Cappuccino)

House-made white raisin ice cream served with mini churro cookies +.5oz of Pedro Ximénez- Montilla-Moriles, Gran Barquero, La Cañada 25yr

RAISIN ICE CREAM

Café Cortado

Aroma Coffee: La Boca House Blend or Italian Roast Decaf

Café con Leche (Latte)

Vanilla bean cream tart with house brandied cherries + crème fraîche

GATEAU BASQUE

Chocolate and espresso ganache with whipped cream + mini churro cookies

POT DE CRÈME

Filled with blood orange curd + caramel, topped with white chocolate crumble + blood orange fruit leather

BLOOD ORANGE TART

Almond cake, Pedro Ximénez cream, figs + candied orange sauce

PASTEL DE ALMENDRAS

POLVORONES

NON-ALCOHOLIC - Athletic Brewing Upside Dawn, San Diego, CA

Golden Ale

Colkegan Single Malt Whiskey, PX, vanilla, orange twist + house brandied cherries

Velvet Old Fashioned

Estrella Daura

AASB Ritual Vodka, vanilla syrup, espresso + coffee liquor

Espresso Martini

Cava, cherries, saffron, pimentón, Chili De Árbol, cinnamon sugar

Cereza Spritz

Smokey Pineapple

Place the Sauvignon Blanc in the refrigerator for at least 2 hours before service so it is well chilled (around 7–10°C / 45–50°F). Pour 3/4 cup servings per guest as an accompaniment to lighter courses (salads, shellfish, chèvre). Provide white wine glasses and a brief tasting note card describing bright citrus, herbaceous notes, and high acidity.

Chill and present Sauvignon Blanc

Chill the Cava or Champagne in an ice bucket for at least 30 minutes so it reaches 6–8°C (43–46°F). Serve in flutes immediately before the meal or with an amuse-bouche. Pour roughly 1/2 to 3/4 cup per guest. Mention tasting notes (fine bubbles, green apple, brioche) and suggest pairing with salty or fried bites.

Prepare sparkling aperitif

Keep the Fino or Manzanilla chilled (7–10°C). Serve in small copitas or sherry glasses (1/4 cup pours) with lighter tapas or seafood courses. Explain that these are dry, saline, and crisp—excellent with briny or fried items.

Fino/Manzanilla for early courses

Serve Amontillado or Oloroso at cellar temperature (14–16°C) in a sherry copita or small wine glass. Pour 1/4 to 1/2 cup as a bridge between savory courses and heartier mains; describe toasted, nutty, and savory notes that complement roasted vegetables, mushroom dishes, and cured meats.

Amontillado/Oloroso for richer courses

Chill the Pinot Noir slightly (14–16°C) 20–30 minutes before serving. Decant only if desired minimal aeration is needed (10–20 minutes). Serve 3/4 cup pours with poultry, pork, or earthy fish courses. Note its red-fruit, earth, and delicate tannin profile on tasting notes.

Pinot Noir for lighter meats

Open the Rioja or Cabernet 30–60 minutes prior to service and decant for 30 minutes if possible to soften tannins and open aromatics. Serve at 16–18°C in large-bowled red wine glasses, 3/4 to 1 cup per guest with steaks, braised short ribs, or rich mushroom dishes. Provide tasting notes: dark fruit, spice, oak, and firm tannins.

Full-bodied red for mains

Chill the late-harvest Riesling or Sauternes to 8–10°C. Offer small dessert pours (1/4 cup) alongside cheeses or desserts. Serve sparkling water chilled between courses to refresh the palate—provide a small glass (1/2 cup) on request. Note tasting descriptors for the dessert wine (honeyed apricot, botrytis/ripe tropical fruit).

Serve dessert wine and palate cleanser

Lay out appropriate stemware before service: flutes for sparkling, small glasses or copitas for sherry, narrower white wine glasses, and larger red wine glasses. Keep an ice bucket with water and ice for rapid chilling and service of whites and sparkling. Provide a decanter and wine opener for full-bodied reds. Optionally prepare tasting notes cards that list the pairing rationale and flavor highlights for each pour.

Stemware, tools, and presentation

Dry Sauvignon Blanc (chilled)

Cava or Champagne (chilled)

Fino or Manzanilla sherry (chilled)

Amontillado or Oloroso sherry (room temperature)

Light- to medium-bodied Pinot Noir (slightly chilled 14–16°C / 57–61°F)

Full-bodied Rioja or Cabernet (room temperature 16–18°C / 61–64°F)

Late-harvest Riesling or Sauternes (chilled)

Sparkling water (chilled) for palate cleansing

Appropriate stemware (flute, white wine glass, red wine glass, sherry copita)

Small tasting notes cards (optional)

Ice bucket with ice and water (for chilling)

Wine opener and decanter (for full-bodied reds)

In a large pitcher (at least 2.5–3 L), pour 1.5 liters of your chosen wine, 120 ml brandy, and 60 ml orange liqueur. Stir gently to combine.

Combine alcohols

Add 120 ml fresh orange juice and 60 ml fresh lemon juice to the wine mixture. Add 80 ml simple syrup (or agave) and 1 tablespoon granulated sugar if using. Stir until sweetener is fully dissolved.

Add citrus juices and sweetener

If making the red sangria and you want a warm spice note, add 1 whole cinnamon stick now. For white sangria skip the cinnamon or add a split vanilla bean for a different profile.

Add seasonal spices (optional)

Thinly slice 1 orange, 1 lemon, and core and thinly slice 1 apple (or pear). Add the slices directly into the pitcher, pressing gently with a spoon to release juices and oils from the peels.

Prepare citrus and pome fruit

Add 150 g of seasonal stone fruit slices or a cup of mixed berries plus 100 g of seasonal addition (pomegranate seeds or grapes). Stir to combine so fruit is distributed throughout the sangria.

Add seasonal fruit

Cover the pitcher and refrigerate for at least 3 hours, preferably 6–12 hours, to let the fruit macerate and flavors meld. For bolder flavor, macerate up to 24 hours. If macerating longer than 6–8 hours, hold off adding the club soda until serving to keep carbonation.

Macerate

Just before serving, add 500 ml chilled club soda or sparkling water to the pitcher and gently stir to combine. Fill glasses with ice (about 1 cup per glass) or add ice to a punch bowl if preferred.

Add bubbles and ice

Using a slotted spoon, distribute fruit into each glass, pour sangria over the ice, and garnish with fresh mint leaves. For red sangria, leave the cinnamon stick in the pitcher for extra aroma or add one per carafe when serving.

Garnish and portion

Taste one glass and, if needed, add additional simple syrup 1 tablespoon at a time or a splash of orange liqueur to taste. Stir gently after adjusting.

Adjust sweetness

dry red wine (for Seasonal Red) or dry white wine (for Seasonal White)

brandy

orange liqueur (Cointreau or triple sec)

simple syrup (see note) or agave syrup

granulated sugar (optional, for extra sweetness)

fresh orange juice

fresh lemon juice

orange, thinly sliced

lemon, thinly sliced

apple, cored and thinly sliced (or pear in fall)

stone fruit (peach or nectarine) or berries (summer)

seasonal addition (pomegranate seeds in winter, grapes in fall)

club soda or sparkling water (chilled)

fresh mint leaves (optional, garnish)

whole cinnamon stick (optional, for red sangria)

Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet, brush both sides lightly with 1 tablespoon olive oil, and toast 6–8 minutes until golden and crisp. Spread Marcona almonds on the same sheet and toast 4–6 minutes until fragrant. Remove and let cool.

Prepare bread and almonds

Heat a skillet over medium heat, add 1 tablespoon olive oil and the sliced chorizo. Cook 4–6 minutes, stirring occasionally, until the edges are browned and some fat has rendered. Transfer to a serving dish and sprinkle with 1/2 teaspoon smoked paprika, 1/4 teaspoon sea salt, and a grind of black pepper. Drizzle with 1 teaspoon olive oil.

Warm chorizo

On a large platter, arrange toasted baguette slices, warmed chorizo, Manchego cubes, roasted red peppers, marinated olives, and toasted Marcona almonds. Sprinkle chopped parsley over the platter, season the peppers and olives with remaining 1/4 teaspoon sea salt and a pinch of paprika if desired. Serve at room temperature so guests can share.

Assemble tapas

Warm the stock in a saucepan until hot but not boiling. Crush saffron threads between your fingers and stir into 1/4 cup of the hot stock to bloom for 5–10 minutes.

Prepare saffron and stock

Heat a 15-inch paella pan or large, wide skillet over medium heat. Add 3 tablespoons olive oil. When hot, add chopped onion and cook 5–7 minutes until soft and translucent. Add minced garlic and red bell pepper and cook 2–3 minutes more. Stir in the grated tomato and cook until the mixture thickens and most liquid has evaporated, about 6–8 minutes. Stir in smoked and sweet paprika and cook 30 seconds until fragrant.

Sofrito

Add the rice to the sofrito and stir to coat for 1–2 minutes so each grain becomes glossy. Pour in the white wine and cook until mostly absorbed, about 2–3 minutes, scraping up any browned bits from the pan.

Toast rice & deglaze

Pour the remaining hot stock and the saffron-infused stock over the rice (total about 6 cups), add 1 teaspoon salt and 1/2 teaspoon black pepper, and spread the rice evenly. Increase heat to bring to a steady simmer, then reduce to medium-low. Do not stir from this point. Cook uncovered for 12 minutes.

Add stock and simmer

After 12 minutes, arrange the squid rings, shrimp, and mussels on top of the rice, pressing them lightly into the mixture. Sprinkle the peas evenly. Continue to cook for another 8–10 minutes, until shrimp are pink and opaque, mussels have opened, and most liquid is absorbed. If the top remains too wet, increase heat in the last 1–2 minutes to finish the socarrat (crispy bottom) — listen for a gentle crackling. Discard any mussels that did not open.

Add seafood and peas

Remove the pan from heat, cover with a clean kitchen towel or aluminum foil, and let rest 5–8 minutes. Sprinkle chopped parsley over the paella and arrange lemon wedges around the edge. Serve directly from the pan so the group can share.

Rest and finish

Preheat oven to 350°F (175°C). Grease and line an 8-inch square pan or two 6-inch round pans. In a bowl, cream softened butter and granulated sugar until light and fluffy (about 3–4 minutes). Add eggs one at a time, mixing well after each addition, then stir in vanilla. In a separate bowl, whisk together flour, baking powder, and ground cinnamon. Fold dry ingredients into wet batter until just combined. Pour into prepared pan(s) and smooth the top. Bake 25–30 minutes (for 8-inch) or 18–22 minutes (for 6-inch rounds), until a toothpick inserted in the center comes out clean. Cool completely on a rack.

Make simple sponge cakes

Melt the dark chocolate in a double boiler or microwave (heat in 20-second intervals, stirring between each until smooth). On a sheet of parchment, spread or drizzle melted chocolate into shards or small pools. Chill in the fridge 10–15 minutes until set, then break into pieces. Rinse and dry fresh berries; if using strawberries, hull and halve them.

Prepare chocolate shards and berries

Cut the cooled sponge cake into small squares or slices suitable for sharing. Arrange cake pieces, chocolate shards, and fresh berries on a large serving board. Dust lightly with powdered sugar just before serving. Optionally, serve with extra berries or a small bowl of whipped cream or mascarpone on the side.

Assemble desserts platter

Spanish chorizo (sliced)

Manchego cheese (cut into 1/2-inch cubes)

Marinated Spanish olives (mixed)

Roasted red peppers (jarred, drained, sliced)

Marcona almonds (lightly toasted)

Crusty baguette (sliced into 1/2-inch rounds)

Extra-virgin olive oil

Fresh parsley (chopped)

Smoked paprika (pimentón)

Sea salt

Freshly ground black pepper

Short-grain paella rice (e.g., bomba or arborio)

Low-sodium chicken or seafood stock (hot)

Saffron threads

Smoked paprika

Sweet paprika

Olive oil

Spanish onion (finely chopped)

Garlic (minced)

Red bell pepper (julienned)

Tomato (grated or crushed)

Dry white wine

Raw shrimp (medium, peeled and deveined, tails on)

Mussels (cleaned, debearded)

Squid rings

Frozen peas

Fresh flat-leaf parsley (chopped)

Lemon (cut into wedges)

Salt

Flour

Granulated sugar

Unsalted butter (softened)

Eggs

Baking powder

Vanilla extract

Ground cinnamon

Dark chocolate (for shards or drizzle)

Fresh berries (strawberries, raspberries, optional)

Powdered sugar (for dusting)

Preheat oven to 425°F (220°C). Place cubed potatoes in a pot of salted water, bring to a boil and simmer 6–8 minutes until just tender but not falling apart. Drain well and let steam dry for 5 minutes.

Prep and par-cook potatoes

Toss the drained potatoes with 2 tbsp olive oil, smoked paprika, salt and pepper. Spread on a rimmed baking sheet in a single layer and roast 25–30 minutes, turning once, until deeply golden and crisp.

Crisp in oven

Warm the bravas sauce and spoon over potatoes. Drizzle garlic aioli in a zigzag. Sprinkle chopped parsley and serve immediately so potatoes remain crisp.

Assemble and serve

In a large skillet, warm 6 tbsp olive oil over medium heat. Add the sliced garlic and cook gently 1–2 minutes until fragrant and just turning golden (do not burn).

Heat oil and infuse garlic

Increase heat to medium-high, add the shrimp in a single layer, season with salt, red pepper flakes and smoked paprika. Sear 1–2 minutes per side until pink and opaque.

Cook shrimp

Pour in the white wine and lemon juice, simmer 1–2 minutes to reduce slightly and concentrate flavors. Stir in chopped parsley. Transfer to a warm shallow dish and serve with sliced baguette so guests can soak up the garlic oil.

Deglaze and finish

If using fresh tomatoes, coarsely grate into a bowl and discard excess skin. Stir in 2 tbsp olive oil, sea salt and pepper; set aside for flavors to meld 10 minutes.

Prepare tomato rub

Toast slices of bread until golden. Rub the warm toasts with the cut side of the garlic clove, then spoon the grated tomato mixture generously over each slice. Drizzle remaining olive oil and garnish with basil if using. Serve immediately.

Toast bread and assemble

Heat 1 tbsp olive oil in a skillet over medium heat. Add sliced chorizo and cook 3–4 minutes, turning, until edges are browned and some fat has rendered.

Brown chorizo

Add the red wine, bay leaf and thyme, bring to a gentle simmer and cook 6–8 minutes until wine reduces slightly and sauce coats the chorizo. Season with a little black pepper (chorizo is already salty). Remove bay leaf and serve warm with toothpicks or crusty bread.

Simmer in wine

Arrange Manchego wedges, toasted Marcona almonds and membrillo slices on a small board or plate. Allow to come to room temperature before serving so cheese softens and flavors open. Provide toothpicks or small forks.

In a shallow bowl, combine granulated sugar and ground cinnamon; set aside.

Prepare sugar-cinnamon mix

Heat vegetable oil in a deep pot to 360°F (180°C). If using prepared churros dough/pastry, pipe or cut 12 equal pieces. Fry in batches 2–3 minutes, turning until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.

Fry churros

While still warm, roll each churro in the sugar-cinnamon mix to coat evenly.

Coat churros

Place chopped dark chocolate in a heatproof bowl. Warm the heavy cream until steaming (do not boil) and pour over chocolate. Let sit 1 minute then stir until smooth and glossy. If too thick, stir in a teaspoon of warm cream or milk to reach desired consistency.

Make chocolate dipping sauce

Arrange churros on a platter with the warm chocolate sauce and optional scoops of vanilla ice cream. For a shared experience, present on a communal board so guests can sample multiple tapas and finish with churros and chocolate.

Pairings

Sangria

Shared Tapas With Paella And Shared Desserts

Shared Tapas And Desserts

Hot Tea By Artful Tea

Chocolate Caliente

Ice Cream

Café Macchiato

Leche Manchada (cappuccino)

Raisin Ice Cream

Café Cortado

Aroma Coffee: La Boca House Blend Or Italian Roast Decaf

Café Con Leche (latte)

Gateau Basque

Pot De Crème

Blood Orange Tart

Pastel De Almendras

Polvorones