The Spanish dish of paella is one of the best-known and most popular dishes originating from this Mediterranean country. While traditionally made with chicken, rabbit, green beans, and rice, there are now a ton of seafood, veggie, and other varieties which can be found around the world.
The preparation of paella in a thin layer on a paella skillet helps for an even and moist final product that combines all of its ingredients’ flavors. In addition to this, it also allows for the best part of the paella to form: socarrat.
So, just what is socarrat?
Socarrat is the crispy bottom layer that can be found between the rice and the paella skillet upon making the dish. This is lots of Spaniards’ favorite part of paella, as the crispy and flavorful, borderline “burnt” layer that can be found here is packed with the essence of the dish.
The juices from the meats and vegetables used to make the dish, along with a good bit of seasonings like saffron and garlic, combine with olive oil and the edges of the rice grains to make a succulent treat.
The next time you find yourself enjoying a paella, be sure to take note of the delicious socarrat that makes a paella special!
