Black Bull
There’s a lot of fine paella in Chicago, and like all enduring dishes, paellas reflect the preferences of the chefs. At Black Bull, Chef Marco Campos does his version not with the usual white rice but with squid-ink infused bomba rice that is then studded with scallops, calamari and Carabinero prawns. These large deep-sea prawns are dark red, impressive looking, robust in flavor, a spectacular contrast to the black rice and well worth the four-dollar upcharge. (David Hammond)
1721 W. Division, 773.227.8600, blackbullchicago.com
Best of Chicago 2019
