Socarrat Paella Recipe

Try your hand at Manuel Berganza’s winning paella dish in Netflix’s The Final Table, which comes with the essential crunchy layer at the bottom of the pan.

In Netflix’s reality TV cooking competition The Final Table, professional chefs with celebrated restaurants from all over the world compete by cooking a different dish from a different country in every episode. Spanish chef Manuel Berganza represented Singapore on the show, where he and competition partner Benjamin Bensoussan impressed the judges early in the show with their classic, flawless execution of Paella Valenciana. The duo were confident about the paella, looking almost gleeful when the national dish of Spain was announced as the competition dish in the second episode.

“From the first episode, we knew that the judges were looking for traditional dishes. As Spanish chefs, we felt the pressure to be the best for that challenge, but at the same time I was confident, because I know my paella, ” said Berganza.

When Talking About Paella, What Is The Socarrat?

He knew what the judges were looking for in a faultless paella: a rich stock that would imbue the grains of bomba rice with full-bodied flavour, perfectly cooked ingredients and, most important of all, the elusive, crunchy socarrat at the bottom of the pan. The crispy crust of caramelised rice is considered the most prized part of any paella dish, traditionally reserved for the most important guests at the table.

Not surprisingly, Berganza and Bensoussan’s faithful take on traditional Paella Valenciana came out tops in that week’s challenge. “Now Benjamin says we have to open a restaurant in Madrid selling our ‘Netflix Paella’, but no, we know each other too well to ever open a restaurant together, ” Berganza says, laughing.

Berganza’s list of culinary accolades include leading restaurants like Sergi Arola Gastro and New York’s Andanada 141 to Michelin-star status. Today, he is the executive chef of Tapas Club in VivoCity and Orchard Central, where you can go to get a taste of his paella and purchase bomba rice and a paellara pan from the adjacent retail space to try your hand at this recipe for his winning Paella Valenciana.

Order Socarrat Paella Bar

This classic paella dish originates from the city of Valencia, Spain, and the most traditional of recipes call for rabbit, chicken and snails. You can find rabbit and canned escargot in specialty grocers like Huber’s Butchery at Dempsey Hill, but if those are hard to source, they are easily substituted with your choice of seafood or other proteins like squid and chicken.

1. Heat a paellara pan over medium-high heat and coat with olive oil. Add the rabbit, salt and pepper. Sear until golden, then remove from the pan.

3. Add the saffron, beans, rabbit and snails. Pour in the chicken stock and let it boil for five minutes. The goal is to make a rich broth that the rice will absorb.

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4. Add the rice and let the mixture come to a boil for about 18 minutes, until the broth is almost entirely absorbed.

6. Finish the rice over low-medium fire to get the socarrat. To test if your dish is ready, insert a spoon vertically until it reaches the bottom of the paella. If the bottom feels crunchy and hard, the soccarat is ready.

7. For the aioli, mince and mash garlic to a paste with a pinch of salt using a large heavy knife. Whisk together the egg yolk and apple cider vinegar in a bowl. Combine the olive oil bit by bit, until the mixture is emulsified. (If the mixture separates, stop adding oil and continue whisking until mixture comes together, then resume adding oil.)

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Rachel Tan is the Associate Digital Editor at the MICHELIN Digital. A former food magazine writer based in Singapore, she has a degree in communications for journalism but is a graduate of the school of hard knocks in the kitchen. She writes to taste life twice.

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November 23rd - 29th 2020: Welcome to a new week of worldwide Italian Cuisine. For the occasion, Simone Zanoni, Chef at Le George, reveals his secret recipe of Taglioni al Tartufo and Parmigiano.Paella is a Catalan word that derives from the Old French word paelle for pan, which in turn comes from the Latin word patella for pan.  Paella is a Valencian rice dish that originated in its modern form in the mid-19th century near Lake Albufera, a lagoon in Valencia, on the east coast of Spain.  Most non-Spaniards view paella as Spain’s national dish.  However, most Spaniards consider it to be a regional Valencian dish. Valencians, in turn, regard paella as one of their identifying symbols.

Finding paella in Barcelona is no more difficult than walking down the street.  That being said, not all paella is created (or should I say, cooked) equally.  In fact, most paella you encounter in Barcelona is geared towards tourists (read: under or overcooked rice, no saffron — hello yellow dye number 2; if the paella is lacking the subtle aroma of saffron, then you have a fake) and forgettable.  One Barcelona native I chatted with compared the paella on Barcelona’s La Rambla to a TV dinner.  A few things to keep in mind when seeking quality paella: If you go to a restaurant and mention the word socarrat and the staff look at you quizzically and/or inform you that they bake their paella in the oven,  turn around and walk out the door.  There is better paella to be found.

Cook's Illustrated Paella

You might be asking yourself, what the heck is socarrat?  Socarrat refers to the crispy, savory crust that forms on the the bottom layer of rice when the paella is cooked properly.  The socarrat is achieved by turning up the heat in the final minutes of cooking.  You’ll know within the first few bites if the socarrat is present.  Also, do not let your server dish out the paella onto individual plates.  Paella should be served in its pan, lest you lose the coveted socarrat.

Cooking paella requires a wide shallow pan and a strong heat source that can be distributed uniformly on the bottom of the paella pan.  Ideally, the best heat source for cooking paella is an open fire fueled by vine cuttings or citrus or olive tree trimmings.  Given that most people do not have access to vine cuttings and a blazing wood fire, an open heat source such as a stove top, charcoal grill, or even a freestanding propane or butane burner (as seen below) will work.

It is not uncommon for restaurants to cook paella in the oven to speed up the cooking process. Unfortunately, developing the socarrat — considered by many to be the past part of paella — in the oven is difficult.

Homemade] Mixed Paella. With Plenty Of Socarrat.

We actually walked out of one restaurant in Barcelona after the paella was brought to our table: A soupy paella with overcooked rice and lacking any trace of socarrat.  Both the waiter and owner looked confused when we mentioned the lack of soccarat and responded, “Soccarrat, we have not heard of such a word.”  At the time, I felt slightly bad about walking out, but it was our last day in Spain and not how I wanted to remember paella.  Undeterred, we walked over to Xiringuito d’ Escriba, located along the Mediterranean Sea, where the paella is very good.

This is the seafood paella from Xiringuito d’ Escriba.  You can see the socarrat in the paella below; the layer of rice is very thin and has a nice carmalized, golden brown hue.  We chatted with the paella master for a while; unlike some other establishments, she spoke at length about socarrat, smiled, and pulled out a big bag of bomba rice, an ingredient that clearly sets a good paella apart (see below for more information on bomba rice).

The below paella is from Casa Cheriff in Barcelona.  Casa Cheriff was recommended to us by some locals enjoying a walk through La Barceloneta as we we wandered around looking for a place to have dinner.  This one was good, but not my favorite.

Spanish Paella Tradition

The paella that won me over came from the small town of Combarro in Galicia.  Our waiter insisted that we order the Arroz Marinero (frutas del mar y pescado).  Although hesitant at first, I’m glad we heeded his advice because this dish was incredible.  It was loaded with seafood — mejillones (mussels), langostinos, chipirones, pulpo, almejas (clams), navajas (razor clams) and rape (monkfish) — but the rice also had a nice socarrat that seemed to cover the entire bottom of the pan.  Not sure how the chef created such a sublime dish, but I wish I knew.  This is a paella that I will