Incidentally, though Antonius' post on pa amb tomaquet cites garlic as an essential or at least quintessential ingredient, the way Myles was taught-- at least for the breakfast version-- omitted it. I'm sure there are countless variations.

It is extremely commonly made without garlic (indeed, the site celebrating pa amb tomàquet to which I give a link in my original post gives the most basic, garlic-less version). But it is also very often made with garlic, depending without doubt on personal tastes in general but also on the context in which it will be served (time of day, accompaniment to other foods, such as sardines, ham, botifarra, etc.). The version I give and which has apparently been extremely well received by LTHers, is the one I was taught by a native of Catalunya more than 20 years ago, back when I was studying the language and it has long been my basic and favourite version.

Mike G wrote:Because of my dislike for the atmosphere (anti-mosphere is more like it) I was sort of mad at this paella at the time, but in retrospect, it was very good (if unfortunately socarrat-free). Still, this seemed like another missed opportunity that was keeping the real Madrid experience out of my reach. We would have to do better the next night.

Mike,

Do you think the soupiness of El Escarpin's paella was a style choice on? I've always thought, possibly incorrectly, socarrat was an essential part of paella which would be difficult, if not impossible, to achieve with that much liquid left when served.

Enjoy,
Gary

All I can say is, as early as it was, it's not like they were overtaxed in the kitchen, so I tend to think what we got is what they meant to give us. But I couldn't really tell ya. It was a little more risotto-like than I entirely expected, I suppose.

Mike, I am glad to see that you had a great time. I lived with my family for four years in La Selva and we really liked it. That kind of pizza of peppers and onions that you mention is called Coca de Recapte. We used to have it quite often on Sundays for lunch.
As far as the paella in Madrid, the problem, most probably was that the pan wasn´t properly leveled. If it isn´t you´ll find yourself with an excess of broth in one side and not enough in the other. The result is that the rice doesn´t get cooked evenly in all the pan. In the picture you can see how there is that excess of broth, not consumed, in one side and how is kind of dry in the other.
In any case, if it tasted good and you were happy with it, that´s all that´s important!!

Cal Pep has just been named #66 in the S. Pellegrino World's Best Restaurants list!

i was in barcelona last wk. went to cal pep @ the advice of one of the chef's i was working with who gave me a hook up list. got there early as well, around 1. got seated around 1 20. left @ 4. staggered to gaudi's parc guell and tried to eat dinner but couldn't rally. the fried little fish were amazing. also, i did like the tortillia espana w/potatoes smeared w/aioli. ended up getting throughly gaudied, which i highly suggest. casa mila, sacred family etc. got up early to go to mercat de boqueria and ate @ ferran adrias favorite place, pinotxo bar. squid in its' ink w/small white beans sprayed w/balsamic from an atomizer. fresh (live) cigales ala plancha. gambas, languostines, lobster. had to cover them w/pyrex so they wouldn't walk away from being my lunch. one other place of note. el lobitto. one of the best c food meals of my life. simple, pristine, delicious. haven't tasted c food like this outside of japan.

What a terrific report! I'm drooling a little as I read and look at the pictures.

Suzy