Paella
“The first rule of Paella making is NEVER to stir it once you have added the stock to the rice. If you get a crust on the bottom that is the sign of a perfect Paella. The crust is called “Soccorat” in Spanish. “
I’m looking for good paella recipes that include and mention obtaining a nice crispy soccorat at the bottom of your dish.
So far I’ve found the following recipes that I like:
This recipe from Jamie Oliver’s website (which is not his recipe but someone else’s and is hardly legible in English).
Emeril Lagasse’s recipe seems ok yet there is come conflict between the commenters. A few have called it a jambalaya and not a traditional Vanecian paella.
I like this recipe from Boston Chef except I would use white rice against his brown rice.
I also like this recipe from Gordon Ramsay (minus the tomatos). Particularly, I dig the part where he suggests to leave the prawn unpeeled as this will lend even more flavor to the rice. Mmmmmm, I can taste it already.
And this link titled the Paella Primer has proven, so far, to be an invaluable resource in my search for an authentic paella. Things are looking good.
For my next cookout, I intend to make a true Valencian paella with a host of tapas as sides. I’m now gathering research on making the actual paella. Send any email with tips and suggestions to sergeeats at gmail dot com or just leave notes in the comments section. If you send a good enough tip you may even join for the upcoming paella feast. Stay tuned.
