Comparing Paella across three restaurants — an honest verdict

I ate Paella at three different restaurants in the same week to compare. The results were illuminating. The use of Jamón Ibérico varied significantly — only one got it right. The briny and complex profile should be consistent but interpretation differs widely.

Spanish eating culture centres on long social meals rather than quick eating. The best version came from a Sunday family paella, which felt authentic. Cava sparkling wine was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Paella is larger than you'd think.