Are you asking yourself, "What the heck is socarrat?" Socarrat is that crispy, savory crust that forms on the bottom layer of rice when the paella is cooked properly. It's not burnt. I promise...and you do want it.
Paella is a dish that is ubiquitous in Spain. There are three main types of paella: Paella Valenciana, Paella di Marisco, and Paella Mixta. And Paella Negra is a beautifully dramatic version of seafood paella made black with cuttlefish or squid ink. This is likely the version you've tried if you've ever ordered paella in a restaurant.
Recipe on my blog: culinary-adventures-with-cam.b...
If you are local to me, I picked up the paella rice, paella stock, saffron, and tomato sauce at The Quail & Olive (quailandolive.com/). In fact, I’ll be teaching a virtual cooking class for them in June 2021 which should be a blast!
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I finally measured my pans and am going with the bottom measurement, not rim to rim. And, as I mentioned, if you’re local to me, you can get the ingredients at The Quail & Olive. But, if you are not local, here are some links to the products online.
~ 13” Pan / 6 servings: amzn.to/2OmXoQb
~ 15” Pan / 8 servings: amzn.to/3cxiIKC
~ Seafood Paella Stock: amzn.to/30J15Cc
~ Paella Seasoning (2-pack): amzn.to/2PTXAqe
~ Matiz Paella Rice (2-pack): amzn.to/30J15Cc
~ Cuttlefish Ink for Arroz Negre (Black Paella): amzn.to/38DW0iG
Timestamps
0:00 - Intro
0:29 - Welcome
1:18 - Key Ingredients
1:56 - Three Types of Paella
4:07 - Getting Started
9:32 - Talking About Socarrat
13:27 - Paella Pans
14:30 - National Paella Day
16:55 - Final Steaming
17:13 - Wine Pairing with Sin Banderas' 2020 Riesling
18:32 - Moment of Truth: Socarrat? Or not?
19:23 - Outro
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2 авг 2024
