How to Get a Perfect Socarrat

What Is Socarrat?

Source: By Joanbanjo, CC BY-SA 3.0
In the art world, this word refers to fired clay tiles, usually painted red and black, which were placed between beams in the ceilings of medieval Spain. But when we're talking about paella, socarrat means something different: the crunchy, crusty rice layer at the bottom of the paellera.

When you look at a photo of tiled socarrat and realize that these features were primarily found in Valencia, you can see why the term is also appropriate for the brown, burnt bottom of a paella. In fact, the word "soccarar" is the verb "to toast," which refers both to the baking of the clay tiles and to the delicious scrape-able goodness of this classic Spanish dish.

How to Get a Crusty Bottom on Your Paella

You may not want to hear this, but the key to a good socarrat is the pan. If you have been putting off buying a paellera, delay no longer. There are a lot of reasons why you need a paella pan, but for me, this is the primary. If you don't have one and don't have the money or room for one, I do understand. I recommend using a large cast iron skillet instead, since it also provides a nice even heat, and is similarly shallow and wide, allowing the liquid to evaporate faster, which will help in getting that nice crust on your paella rice.

Once you have the right cooking vessel, you also have to have the right technique. It's natural to want to stir your ingredients for even cooking, but this is one case where you should avoid mixing after you've added the stock. Don't get overly ambitious and crowd the pan with too many vegetables, and everything will still come out beautifully cooked.

Rotate your pan to keep the heat as evenly distributed as you can. About 20 minutes after you add the liquid, you should start your socarrat vigil. You should be able to smell the beautiful caramelization happening, and feel the crust forming if you gently press with your wooden utensil in the center of the paella. There is a 5- to 10-minute window here, where if you pull it off too soon you won't get the proper crunch, but if you leave it too long, it will just be a charred blackened mass that nobody wants to eat. Use your nose; it may be your best asset here.
paella socarrat bottom
A gorgeous soccarat on paella from Bay Area catering company Ñora

With a little practice, you'll learn to recognize the sounds and smells of a soccarat just the way you like it: crispety-crunchity, but not too burned or bitter. Good luck, and don't forget to come back and leave your own tips below!

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