When people visit Barcelona, they yearn for Mediterranean cuisine. And nothing shouts Spanish Mediterranean louder than Paella. Elevated to iconic status after years of bringing families and friends together around the table, foreigners rarely get to taste the real deal when they are lured into tourist traps where the yellow overcooked rice they serve with all manner of perversions can be called anything but paella. Our Local chef and he’s team became popular among locals when they helmed the kitchen at the ideally located Kaiku restaurant in the fishermen’s neighbourhood of La Barceloneta, facing the sea, where they debuted his invention for giving his rices an irresistible smokey aroma, The Vulcano. An sort of custom-made aluminium “hat” which covers the paella for a few minutes while torched rosemary twigs.