Socarrat: the paella crust technique

Valencia, Spain

The socarrat is the caramelised, slightly scorched crust that forms on the bottom of a correctly made paella in the final minutes of cooking — the most valued part of the dish in Valencia, and the technique that separates a genuine paella from rice in a pan. The socarrat forms when all the liquid has been absorbed by the rice and the dry grains begin to toast against the steel surface of the pan, driven by the direct heat below. The formation of the socarrat requires confidence: the heat must be high, the timing must be right, and the cook must resist the urge to add more liquid when the hissing and crackling begins. The sound tells you everything.