[Photo courtesy of Socarrat]
What happens when two of New York City’s most iconic [and meatiest] staples meet Spain? Socarrat’s Big Apple Paella happens. The lovechild of Nathan’s Famous, Katz’s Delicatessen, and Chef Jesús Nuñez, this massive pan is crammed with salami, beef franks, pulled pork, red cabbage, corn and Bomba rice. The Big Apple Paella made its debut at Edible Manhattan’s Good Spirits, and will be available from March 9 – April 12 at all Socarrat locations, so make plans to head over soon!
For more about Socarrat (including its amazing tapas and the De La Huerta paella I just ate, of which leftovers I will be feasting on for days) – head over to their website.