Casa Benigna looks more like a warm family home than one of Madrid’s most respected paella restaurants. But Alicante-born Norberto Jorge, who trained under Basque culinary icon Juan Mari Arzak, has spent decades refining Spain’s iconic dish here.
Custom-designed pans maximise the sought-after crispy crust known as socarrat, while select rice varieties are matched to each generously portioned recipe, from the arroz a banda (rice cooked in fish stock) to 40-hour smoked rice with Ibérico pork ribs.
