Ok, I might be exaggerating, but probably just a bit. Having had the dish from a bunch of the city's Spanish places, the paella that we had at Socarrat last night is simply the best. By the way, I refer to the Paella Socarrat.
The rice had excellent texture, with perfect chewiness, not mushy, not watery, and quite on the al dente side, with each grain offering layers of flavor brought on by the prawns, mussels, cuttlefish, chicken and clams. The crust, or socarrat, is like icing on a cake.
For paella-seekers out there, Socarrat is a must destination.
We also had a very good calamar a la plancha (grilled squid) with a terrific garlic-based dressing that you'd almost want to scoop up with a spoon; while the succulent chuletitas (lamb chops) with parsley sauce proved to be satisfying accompaniments.