The hallmark of Catalan cuisine is paella, and here at Oh Madrid it is the signature dish: the demand is so great (dine in or take out) that 30-40 paella pans must be prepared daily, each given careful attention to contain just the right amount of umami zing. The secret of all good paella dishes means using just the right amount of saffron (their ample supply they protect like gold!).
I had the opportunity one Sunday afternoon to watch the slow cooking process (most paellas take about an hour) through the glass display behind which I sat at the paella bar. First the frying of the meats and seafood in olive oil, then the sautéing of onions, green beans, red pimientos and bathed in a chick stock broth. When all that flavor mends together and has had a chance to gently bubble, the saffron is stirred in, bathed in a cup of white wine. The rice is added and after the rest of the hour has passed, there you have it with a sprig of rosemary lying across the top, your own paella, basked in a soft warm bed of yellow rice with the clam and mussel shells around the perimeter, the half-buried shrimp, chicken or pork spread sumptuously around the center. Vegetarian dishes are available upon request.
For a special treat try the black (squid) inked paella or the socaratt style (lightly fried on the bottom).
The usual tapas dishes are tasty to try: patata bravas, queso manchego, boquerones, croquetas de Jamon serrano; all together savored with a glass of red wine (Spanish of course) swirled by your tongue. Top this off with Catalan creme brûlée and your dining experience at this Condesa gem, Oh Madrid! Is complete. read more