Boqueria - View this location on map ll of them brought to the table in piping-hot cast-iron salvers, all of them made with proper Spanish Calasparra rice. Calasparra, as any Spanish- food snob will tell you, absorbs more water than other varieties of rice. It s less prone to gumminess as a result, retaining a nice happy crunch when you scrape it from the bottom of the pan. At Boqueria, you can get your paella blackened with cuttlefish ink or folded, in a rustic manner, with caramelized onions and chunks of rabbit. But we like the classic variety, tossed, the way they do it in Valencia, with bits of chicken on the bone, spicy sausage, assorted shellfish, and saffron-colored Calasparra. Voted one of the best by New York Magazine 53 W. 19th St, New York, New York Restaurant

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