Socarrat is a term from Spanish cuisine and refers to the crispy crust that forms on the bottom of a paella. This is a type of caramelized rice that sticks to the bottom of the pan when cooked and becomes brown and crispy from the heat.
The word “socarrat” comes from Valencian and means “burnt”. It refers to the slightly burnt layer at the bottom of the paella, which gives the dish its characteristic flavor and texture.
Socarrat is an important part of a paella and is considered by many to be the best part of the dish. It comes from the right choice of rice, the perfect heat and the right timing when cooking. To get a socarrat, the rice must not be stirred, but left on the bottom of the pan until it is crispy and golden brown.
In Spanish cuisine, the Socarrat is considered the sign of a well prepared paella. It is an important ingredient of the traditional dish and gives it its unique flavor and texture.
If you now want to prepare a traditional paella yourself then you will find here a classic paella recipe from Spain.
Stev
In my spare time I like to cook and try to visit different places in the world to experience foreign food with my own palate. With this blog I try to share a part of these experiences with you.