Seasoned paella-eaters know that perfect paella should have socarrat – the crunchy charred layer of rice at the bottom of the pan. It’s not easy to get it right. But with patience, practice, the right pan and a few tricks of the trade you’ll achieve a good socarrat.
And when it’s good, it’s so good!
Let’s take a closer look at the importance of socarrat and how to do it right.
Why is socarrat so important when making paella?
To understand its importance, we have to go back to the roots of the dish.
The original paellas were cooked outdoors over a wood fire. Locals discovered that by cooking the dish in a shallow, wide pan, they could not only feed many people at once, but also create a layer of crispy slightly singed rice with a smoky, barbecued flavour. It became an important element of the dish, forming part of the flavour that makes it so popular around the globe.
In Spain, paella evokes a certain rustic feeling. Long, lazy summer afternoons in the great outdoors. Without that smoky, charred character, it could be just another rice dish.
How is socarrat formed?
As a paella reaches the end of the cooking process, the liquid emulsifies and is absorbed into the bomba rice. The bottom layer of rice inevitably begins to catch on the bottom of the pan. It slowly solidifies, protecting the rest of the paella rice while enabling the flavours to intensify. After the paella has rested, the final socarrat moment happens, where the pan is heated on high heat to evaporate the remaining liquid and singe the rice.
This happens through a process known as the Maillard reaction – essentially, a culinary process in which reducing sugars react with amino acids to form new flavours, aromas, colours and textures.
Why is it called socarrat?
The word socarrat means “singed” in Valencian Catalan. In Valencia, the birthplace of paella, the two official languages are Spanish and a dialect of Catalan.
Can you produce socarrat with a vegetarian paella?
Absolutely! A good vegetarian paella (or vegan paella) will consist of a collection of fresh seasonal ingredients together with a sofrito paste and a rich vegetable stock. These will help to create a delicious socarrat at the base of the pan.
How do you get the perfect socarrat?
There are a few essential elements when it comes to creating socarrat.
Use the right pan
I recommend using a polished steel or stainless steel pan when cooking paella. Avoid using a non-stick pan – the non-stick coating will start to deteriorate at high temperatures and will make it almost impossible to achieve a good socarrat.
Use the right rice
The key to a perfect socarrat is using short-grain rice. In Spain, the most typical kind of short-grain rice for paella is the bomba rice. Other short-grain rice used in paella include the senia and bahia grains.
Don’t stir
It’s not a risotto! As soon as the rice meets the stock, the stirring stops. This not only protects the rice, but enables it to crisp and form the delicious layer of socarrat towards the bottom of the pan. Just like James Bond, you need it shaken, not stirred.
Cook on the right heat
The majority of the paella cooking process takes place at a steady medium temperature. In order to get that wonderful charred taste and texture, after resting the paella is returned to the heat – but high heat. Timing is key – you only need 30-60 seconds to achieve socarrat.
Listen up
You’ll start to hear a slight hissing sound, then a crackle, as the moisture at the base of the pan starts to fully evaporate. This is the sign that socarrat is starting to form.
Test for doneness
There’s a simple spoon test you can do to make sure the socarrat is perfect… it’s a technique that I was taught by my teachers at the Michelin-star Hofmann Culinary School in Barcelona.
In order to get it right, and to master the paella cooking process from scratch, I welcome you to book my Paella Cooking Class at Savour Academy in Barcelona. It’s a personalised experience like no other and a fantastic way to spend a few hours in one of the world’s most beautiful cities! My bespoke paella cooking class is available as a lunchtime or dinner class, but timing is flexible so get in touch!
