Lo Lo, Chelsea's New King of Paella

<img alt="socarrat.jpg" src="http://suttonfirstchurch.wordpress.com/wp-content/uploads/2008/09/socarrat.jpg" width="450" height="338"

It takes a great man to make a great paella. Manolo "Lo Lo" Manso is just that man. His newest venture, Socarrat Paella Bar in New York's Chelsea offers one of the most sublime versions of this Spanish classic that I've ever tasted.

And what is it about Lo Lo's technique that makes his paella worthy of royal regard?

Well, first off, the shellfish, beef and chicken were all cooked to perfection. And, of course, the rice was moist and fragrant. The bright green fava beans and roasted red peppers were colorful and tasty. But, in the end, it was the crispy, lusty, golden carmelized grains of rice creating a seductive crust at the edge of the pan -- known as "socarrat" -- that inspired us to scrape up every little snap, crackle and pop as we swooned with delight.

All hail the King!