My go-to spot for paella,
Socarrat Paella Bar, recently opened a wine bar next door to the restaurant, and I went to check it out for dinner. We started with the classic pan con tomate, bread rubbed with olive oil, garlic, salt and tomatoes.
Next up was the incredible Iberico tres leches queso, a creamy and mild cheese complimented perfectly with dried cranberries.
The chorizo imperial was nutty with a hint of spice.
Unfortunately the tuna belly wasn't as good as the everything else, and I wouldn't order it again.
We moved next door to the restaurant for paella, but started with one of my favorite dishes on the menu, the menestra de veduras - snow peas, fava beans, asparagus, fresh corn, tomato and salty serrano ham in an addictive serrano-flavored broth.
Then came the perfect Socarrat Paella, a perfect mix of chicken, fish, beef, shrimp, peppers, mussels and clams with crunchy rice.
We finished with slices of the almond ice cream cake, topped with crushed almonds.
My go-to spot for paella, Socarrat Paella Bar, recently opened a wine bar next door to the restaurant, and I went to check it out for dinner. We started with the classic pan con tomate, bread rubbed with olive oil, garlic, salt and tomatoes.
Next up was the incredible Iberico tres leches queso, a creamy and mild cheese complimented perfectly with dried cranberries.
The chorizo imperial was nutty with a hint of spice.
Unfortunately the tuna belly wasn't as good as the everything else, and I wouldn't order it again.
We moved next door to the restaurant for paella, but started with one of my favorite dishes on the menu, the menestra de veduras - snow peas, fava beans, asparagus, fresh corn, tomato and salty serrano ham in an addictive serrano-flavored broth.
Then came the perfect Socarrat Paella, a perfect mix of chicken, fish, beef, shrimp, peppers, mussels and clams with crunchy rice.
We finished with slices of the almond ice cream cake, topped with crushed almonds.
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