If you remember fighting your siblings for the crunchy rice at the bottom of the family rice pot, then you must visit Socarrat Paella Bar in Chelsea. The knowledgeable and welcoming staff will show you how to eat paella, saving the crunchy socarrat for the end of your meal.
Socarrat serves a fantastic Catalonian Paella Nero. This paella is cooked in squid ink; and is served with squid, scallops, shrimp and a mild white fish. A few strips of red pepper and pale green fava beans add color to this otherwise black and white dish. Every morsel is a delight.
A few tapas began this wonderful meal. Datiles Rellenos are dates stuffed with cheese and almonds and wrapped in bacon. Pan Tomaca--toast smeared with fresh tomatoes, olive oil, garlic and sherry vinegar--will be even better when sun-ripened, local tomatoes are available. Wanting a vegetable, the accommodating waitress mentioned that the chef would be happy to prepare a few Cubanelle peppers, which are sweet peppers from Catalonia. These three choices were a nice balance to the paella nero that followed.
If all Spaniards are as congenial as the ones working at Socarrat Paella Bar, Spain will continue to move up on the list of "must visit" countries, with Catalonia being the first stop.
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