Does anyone know where to get a paella that has a good sacarat? (a good crust that's on the bottom of the pan). I've browsed the board for other suggestions but didn't see that quality mentioned. so many places seem to load a paella with stuff, but the bottom line is its jsut seafood and meat over rice, its not paella. no sacarat is a deal breaker. ideas anyone?
Okay, so I just got back from pamplona on my paella sacarada quest. I got a few tapas to start and those were all quite good. then came the paella. when i ordered i specifically specified that i wanted it practially burnt on the bottom. when it arrived i stuck my spoon in and was not pleased. I sent it back and they put it back on the heat for a good 15 minutes. this made it much better. it had some cripsy bits but still could have been a little better. I'll give them credit for trying though. I think in the state it was in they would have had to add some more moisture in order to get it to the level of crispyness tha i desired.
On a side note, the only thing I was totally disappointed with was the churros. The actual churros were okay, if a little doughy. but the chocolate "sauce"? it was sooooooooo watery. it could barely coat the churros. in spain its basically just melted chocolate in a cup. its so easy to do, I dont' know how they don't get that right.
overall my experince was solid, not great. I would go back but am not eager to return right away. I think I would stick o the tapas menu and get other desserts.
Also, I read in other reivews of this place that the service was a bit off. I didn't experience anything of the sort. the lady sitting next to me when i sat down had the most horrendous perfume on. my friend complained that it was agrevating my asthma and they promptly moved us (i don't have asthma but they don't know that). throughout the night they were quite attentive.
The paella at my house always has a good sacarat. I can tell you, as you can tell me, lots of places that don't do it right (Sevilla the other night-- served in a lidded casserole pan!). AOC Bedford's isn't bad, but not great either.
Sometimes it's ok at Azafran. The other night we had a small one at Pamplona. It came in a paella pan (a good sign) and was slightly decent on the sacarat element.
If you discover better than Pamplona, do tell!