Comments on: How to Make Paella: An Anxious Rant

By: Stephanie Stiavetti

Stephanie Stiavetti — Thu, 17 Jun 2010 09:21:38 +0000

Really? I’ll have to do some digging. Are you sure? The socarrat isn’t burnt – it’s just crispy.

By: ¡Soccarat no!

¡Soccarat no! — Sun, 07 Mar 2010 16:08:13 +0000

After decades of eating paella all over Spain, I’d like to expose the soccarat as a recent affectation that is far from being authentic. No self-respecting Spanish cook would serve burnt rice to a guest. Sure, rice occasionally sticks to the bottom of the paella but it would never finish up on someone’s plate.

By: steph

steph — Mon, 20 Apr 2009 17:07:28 +0000

Isn’t it sad? Is Spain it’s an embarrassment to serve paella with no soccarat!

By: RecipeGirl

RecipeGirl — Sun, 19 Apr 2009 14:15:27 +0000

We just had paella at one of our Gourmet Club dinner parties and I can tell you that although the seafood was wonderful, the rice was not as you described. Seems like I order it quite often… hoping for a chef that can produce an amazing paella. As you mentioned- that rarely happens!

By: steph

steph — Mon, 13 Apr 2009 20:10:16 +0000

I’ve never made bi bim bop, but I’ve had it in restaurants. Does the rice sit in the bottom of the pan without getting stirred up during cooking?

By: Rex

Rex — Mon, 13 Apr 2009 19:15:49 +0000

I wonder if soccarat can also refer to the crusty rice that you get in the bottom of a dol sot bi bim bop bowl.