Perfect paella is all about the rice: tender and al dente, with a caramelized crust on the bottom of the pan, called a SOCARRAT

The socarrat in paella is one of the most important keys for fabulous flavor.

The socarrat is the crusty crispy bottom of the paella that becomes caramelized and toasted on the bottom of the pan when it is cooking.

 

Perfect paella is all about the rice: tender and al dente, with a caramelized crust on the bottom of the pan, called a SOCARRAT

Largest Paella Pan in Australia with Triple Ring Burner putting heat to 130cm Monster Pan!!

It’s a beautiful winter’s day here and the room is getting toasty with the big 900mm Triple Ring Burner putting the heat to the 130cm Monster Pan!! Paella

Largest Paella Pan in Australia with Triple Ring Burner putting the heat to the 130cm Monster Pan!!

Australia’s Largest Paella