MICHELIN Guide’s Point Of View
Yellowed menus that haven’t changed in decades make this old-school Spanish stalwart seem like a relic. Still, no one comes here to be surprised. Rather, they are plowing through their favorite renditions of paella, ranging from vegetable to seafood with chicken and chorizo. The paella Valenciana also adds clams, mussels and lobster claws. Prices are low, portions are large and lively crowds are always happy. Dishes are made to order, so if that arroz con pollo takes 30 minutes to get to your table, know that it will be worthy of the wait. It arrives as a massive amount of saffron-tinged rice and tender bone-in chicken dotted with green onions, pepper strips, chorizo, peas and lots of garlic. Come dessert, you cannot go wrong with the flan.