Soccorat at Soccorat – NYC and Boston Paella

For NYC readers, I’ve found what I miss here in the “hub” (go ahead, laugh. I’ll wait.)

Yes, paella lovers know, the crunchy just burnt rice on the bottom of the pan, called soccorat is the best part. This place in NYC serves a fair to middling paella in a crowded loud bar where the tapas are enh. Still the writer is enchanted. This is the power of the soccorat.

I have to try Estragon here in Boston again, maybe they’ll do it with soccorat. I learned today their pig head comes from Savenor’s. Mmm. Actually, it’s Taberna’s turn…we’ll try there.

~ by jacqueline1230 on October 8, 2008.

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