"You're at the whim of chef-owner Norberto Jorge at Casa Benigna—and, trust us, that's a good thing. You can start your low-carb diet mañana; the rice dishes, cooked over open flame to al dente perfection in copper pans are a revelation even to seasoned paella lovers. Whether you opt for the traditional Valencian, brimming with romano beans and succulent rabbit; the arroz negro, briny with fresh squid ink; or some other rice dish, save room for the the caramelized socarrat—Spain's answer to tahdig—stuck to the bottom of the pan." - Benjamin Kemper
Courtesy Casa Benigna/Facebook
