This is a great question, and the answer is sort of unsatisfactory, but hey - full disclosure...
In order to get a great soccarat -- and we do know how to do it, I swear -- you have to cook a paella on top of a heat source from beginning to end. Only that long, slow burn will really do it. Problem is, there are only so many burners on a stove, and a lot of people wanting to eat, so we have to, after all the ingredients are right, and on their way, finish it in the oven. I know -- sacrilege. But it's the reality of a busy restaurant. You nailed the one thing that really does bug us, as well, about the paella.
Best best? Come in on a not-too-crazy night (Monday?) and ask for a paella with a crispy soccarat, and we will do it on to of the stove for you. Takes a bit longer, but who's in a hurry?
Thanks for asking; keeps us on our toes.
Barcelona Wine Bar
Creative Loafing Atlanta
Powered by Foundation