Socarrat: the crust that forms on the bottom of the pan when cooking paella.
Also: a restaurant in NYC that specializes in paella.
It was a work dinner, so I can’t comment on price or menu or anything since we had pre-chosen tapas and paella for the table. What I can comment on is the feeling of resignation when they brought out spoons for dessert and I knew that must mean they were going to serve flan.
I do not like flan.
They served flan.
Fortunately, I can also comment on the feeling of relief when they brought out flan–and churros and lemon bars.
If there’s not already a word in the English language for this feeling, there really should be.