"Best was a mini burger of white butifarra sausage and morcilla. If you are one of those tedious hamburguer bores, get your chops round one of these. No, wait, the best dish was a dish called “fideua de sepia”, a cast-iron skillet of short, very thin pasta, fried up with cuttle fish and prawns and saffron and served with roasted garlic aioli."
Giles Coren in The Times Magazine. January 2013.