Socarrat Paella Bar

Socarrat Paella Bar Restaurant Review:

In Spanish, the much-sought-after crusty layer that forms on the bottom of the paella dish is called "socarrat." At this narrow eatery, the setting is reminiscent of dining at an old friend’s country home --- a large communal table separates one wall of white cabinetry from the opposite brick wall and bar. Boasting bold flavors from all over Spain, the menu features eight paella varieties such as a squid ink version, a fideua (noodles) option, as well as our recommendation: the pescados and mariscos brimming with yellow rice, cuttlefish, briny mussels, tender scallops, and cockles and shrimp in their shells. Since the paella takes about 25 minutes to prepare, choose a few tapas while waiting. The plato camparo (manchego, serrano and cured chorizo), alcachofas fritas (fried artichokes, roasted kale and Spanish caper aïoli) or piquillos rellenos (stuffed piquillo peppers) are all winning savory nibbles. For dessert, the crema catalana, an orange-inflected crème brûlée, ends your visit with just the right satisfying bites to ensure that you’ll be back.