Paellas R Us Corp

One word — Socarrat.
Those who know Paella know exactly what I am speaking of. For those who may not be familiar, Socarrat is the layer of crunchy and tasty rice that forms at the bottom of the paella pan once the rice has finished cooking.
The issue here is apparently Paellas R Us are not familiar with this concept. Last week at the Coral Gables Festival when I asked whether the paella had this, one of the ladies responded to me with a snarky «If you have crunchy rice, then they don’t know how to make Paella».
I’ve been to Valencia and as a result I have eaten some of the best Paella in the world. Socarrat is one of the things that make it amazing. It troubles me when restaurants presume to specialize in something but don’t know what they are talking about.
For educational purposes (mainly for the benefit of the restaurant), here are some links:
Bottom line, snarky remarks are out of line. Perhaps you can learn something from your customers especially when you claim expertise. They should know better!