socarrat

Socarrat is the crust of caramelized rice that forms at the bottom of a paella pan during cooking. The term comes from the Catalan verb socarrar, meaning to char or burn slightly, and it is often considered a desirable feature of a good paella.

The socarrat develops as the stock is absorbed and heat concentrates at the bottom. When most liquid is gone, the bottom grains are exposed to direct heat and their starches caramelize into a crisp, flavorful crust. Achieving it requires even heat, a wide shallow paella pan, and restraint from stirring once the stock is added.

The texture is a contrast to the tender grains above: crisp, aromatic, and lightly toasted, with a color ranging from pale gold to deep amber. The aroma is nutty and roasted.

Culturally, the socarrat is prized in Valencia and across Spain as a sign of skilled paella cooking. Many diners seek it out, and chefs sometimes aim for an even, well-developed crust. While closely associated with traditional Valencian paellas, the crust can form in other rice dishes prepared in a paella pan.