Paella is one of those dishes you can't just wing. I mean, I don't doubt that some of you are capable of doing it, but, there's nothing worse than a mediocre paella. It's kind of like mediocre sushi. You just don't want to go there. So there's really no surprise as to why I haven't sought out paella since I was in the south of Spain.
Four years ago.
Insane, right? But I just couldn't risk marring the perfection of my fond memories of having paella in Marbella. The creamy, almost risotto-like rice, punched up with tons of lemon zest and a hint of saffron perfume with razor clams and mussels and squid and pieces of white fish and I just couldn't have added or taken away a single element of the dish to improve the experience. It's a truly humbling dish.
So when I had the opportunity to visit Soccarat Paella bar with two lovely ladies, I was, at first, a bit nervous. How would this paella compare?
But first, let's oogle over some wine, shall we?






259 W 19th St.
2 comments:
Holy crap that looks good! You just took me from that after coffee total lack of appetite place to dreaming of lunch. I've had some sub par paellas and only a few really good ones. But when done right it is a work of art for sure.
Love the Albarino! Before I succumbed to an all out 'Summer of Riesling'I was digging the high acid whites. Albarino was definitely a favorite along a similar vein I was digging Torrontes and Gruner Veltliners. That razor shard acidity is so refreshing, even when out of balance slightly. Great post...officially salivating now!
thanks for the comment, jeff! i definitely suggest you check soccarat out. great little spot.
viva razor sharp acidity! it always wins.
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