Socarrat is the essential layer of crispy crunchy toasted rice at the bottom of the pan when you cook your paella just right. Most people consider it the best parts. It’s caramelized and toasty and nutty and has all the flavors of paella concentrated.
Paella Recipe
30 threads saffron lightly crushed, about 1/2 tsp
1/4 cup neutral oil high heat such as grapeseed preferred
2 links Spanish chorizo sliced
4 bone in skin on chicken thighs
10-12 large shrimp peeled and deveined
1 small onion minced, about 1 cup
3 cloves garlic crushed
3 medium tomatoes diced or grated, about 2 cups, see notes
1 tbsp smoked paprika
6 cups chicken broth no sodium preferred
2.5 cups bomba rice
1 red or orange pepper sliced into 1″ strips
12 clams
Special Equipment
medium-sized paella pan
Instructions
Stir the saffron into 1⁄4 cup hot water in a small bowl and let bloom for 15 minutes.
In a 16″–18″ paella pan, heat the oil over medium-high heat. Add the chorizo and the chicken, skin side down. Add the the shrimp and cook, flipping occasionally, until browned, about 5 minutes, then transfer the shrimp to a plate, leaving the meats to sear in the pan.
