Before I visit a new place, I usually make a study of the regional cuisine. And then I make a list of must-try items. Navajas, broiled razor clams, were on my Barcelona list and I found them in many tapas places, especially in the Barceloneta neighborhood. None surpassed these at the excellent Bar Jai-Ca where Jay and I kept ordering plate after plate of fried (anchovies and calamari), broiled (these navajas) and boiled (octopus) seafood, putting together a memorable lunch, one of many here in the Catalan capital. It’s hard to go wrong with enough garlic and butter. But when a place such as this goes so very right, you remember it.