How to make perfect socarrat in your paella?
What is socarrat and why is it so special in paella
Socarrat is a widely discussed topic in the paella world. People often debate whether it is burnt rice or the key to achieving the best paella. The reality is that socarrat is not burnt rice, but rather the result of a combination of chemical reactions, including the Maillard reaction and the caramelization of sugars from the rice starch.
As to why people acclaim it as the key to a perfect paella, there’s a simple answer: because of its delicious flavor and texture. A flavor that captures all the essence of the sofrito along with the crunchy texture that characterizes it. It is not an essential element in paella, and if we overdo it and burn the rice, it will be a major flaw, but achieving the perfect socarrat balance requires great experience and delivers the much-appreciated perfect paella.
We have seen this sentiment even on social media through a poll for our followers. The votes speak for themselves about the love for socarrat, as you can see in our survey with the participation of over 800 rice lovers who confirmed that the vast majority (83%) believe a good paella must have socarrat, and only 7% of respondents prefer their paella without socarrat. Therefore, in this blog post, we are going to explain how to achieve socarrat in paella.
What is socarrat in paella?
Socarrat, translated from Valencian as toasted or burnt, when used as a culinary term, refers to the caramelized and stuck layer of rice that forms at the bottom of the paella, usually taking on a golden/brown tone, like caramel, hence the use of the term to refer to it.
We must emphasize that paella socarrat is not burnt rice, far from it, it is actually a combination of chemical reactions, especially the so-called Maillard reaction and the caramelization of sugars.
How this effect arises in paella is simpler to explain than it seems: when the sugars from the rice starch, proteins such as meat fat, fish, and oil are heated. These produce a change in color and compounds that give many ingredients their characteristic cooked color, flavor, and aroma.
This effect is more notable in paella because the sugars from the rice starch end up creating a caramelized golden layer like honey at the bottom of the paella due to its more direct contact with heat. This caramelized rice layer is what we call socarrat.
Socarrat paella: key factors to achieve it
Want to know how to get the perfect socarrat? Well now we’re going to explain the key factors to achieve a top-level socarrat. We’ll start with the ingredients and continue with tips and tricks.
1. The importance of oil in paella
The amount of oil is essential in the process of obtaining socarrat. Traditional Valencian paella includes very lean meats such as chicken and rabbit, so adding just the right amount of oil is key for socarrat and for other essential elements like ensuring our rice has the perfect palatability (flavorful). It is stipulated that the perfect amount of oil to add is between 25 and 30 ml.
To understand why this is important, we must analyze it from the perspective that oil (being less dense than water) floats on water. This phenomenon also occurs in paella, where the oil floats above the broth. When we add the rice, the broth water will be consumed through evaporation and mostly through absorption by the rice (which doubles its weight during cooking). Thus, as the water is consumed, the floating oil will sink and coat the grains, contributing to the appreciated palatability (the fat coats the rice grain and makes it more flavorful). It is fundamental that once all the water is consumed (by absorption and evaporation), there is always a remaining layer of oil at the bottom of the paella. This oil residue is what causes the rice to sauté in the final stage of cooking and triggers the described reactions and the sautéing/toasting of the rice. In this stage, the skill and experience of the rice master stands out, as they will use their sense of smell (to detect if the paella is burning) and hearing (because the sautéing makes a distinctive sound different from water evaporation).
2. Importance of heat for the socarrat
The type of heat source is also essential when it comes to achieving our desired socarrat. We can cook a paella using different heat sources, but each has its own trick, advantage, and complexity.
- Wood fire: This is the traditional method for cooking paella. Due to the humble origins of paella, it is usually made with orange or pine wood, which gives it that unique and traditional flavor. While this is usually the best option to achieve a traditional and unique taste, it is also the most difficult to control and requires the most experience. Therefore, we recommend being careful to control the fire, as too much heat can burn the socarrat or the entire paella.
- Gas burner: This is the most commonly used method for making paella and also the easiest to control. Thanks to its rings, we can achieve even heat distribution throughout the paella. They are ideal for achieving a perfectly done socarrat without the risk of burning the paella, since we can easily control the fire's intensity.
- Induction or ceramic stovetop: The ceramic stovetop is ideal for cooking a small paella at home, and thanks to its flat surface, we get very precise control over both the area being heated and the intensity. However, to cook a paella comfortably on a ceramic stovetop, we will need to use a specific paella pan for ceramic and induction cooktops. These pans have a completely flat bottom with an extra protective layer to prevent warping. Thanks to the shape of the pan and the ceramic heat source, making socarrat is very easy since the heat is distributed constantly and evenly.
3. Ideal type of rice for a good socarrat.
In general, all rice varieties have a high starch content in the form of amylose and amylopectin. The percentage of these components will be a differentiating element that gives the grain more or less hardness, stickiness, etc. Therefore, they are key to obtaining the perfect paella. However, to achieve the highly appreciated socarrat in paella, it is not a determining factor, as all varieties—except glutinous rice—have enough starch to produce socarrat.
As we mentioned, the percentages of amylose and amylopectin are important for achieving the perfect paella. It is essential to choose a good short-grain rice that is not pre-cooked (like some from brands such as Sabroz, Brillante, La Cigala, etc.) and has an appropriate percentage of amylose and amylopectin. Among the ideal rice varieties are Bomba, Senia, Maratelli, and Albufera, but which of these is best? Let’s look at the advantages of each:
- Bomba Rice: The classic and always reliable Bomba rice is the most popular rice variety in the paella world due to its high resistance. It is ideal if we don’t want to complicate things when making socarrat.
- Senia Rice: Another excellent option for making socarrat. Its ability to absorb the broth's flavors is greater than Bomba's; however, it is a more delicate type of rice that requires a bit more control and experience.
- Albufera Rice: This is a recently developed rice variety created by crossing Senia and Bomba rice, combining the best qualities of each. It takes advantage of Senia’s absorption capacity and Bomba’s great resistance.
If you want to acquire any of these rice varieties we leave you here the direct link:
How to make socarrat in paella
Below we’ll explain in detail how to achieve the perfect socarrat. It’s important to highlight that with all types of heat and rice varieties, we must follow the same process:
How to make socarrat rice easily
To start, we must consider what allows socarrat to form. When we begin cooking our paella, we should add mild or medium-intensity olive oil to avoid a very bitter socarrat. We must also keep in mind that fat is the main flavor carrier, so a good sofrito is necessary.
Next, we cook the paella as usual until the broth is completely absorbed and the rice is cooked. A key moment is when we see small columns of white smoke with no burnt smell. At this point, we can increase the heat, and when the rice starts to toast, we will begin to hear a characteristic crackling sound. This is when we must be attentive, as the timing is very precise.
As soon as we hear the crackling, the socarrat is forming, and we must keep the paella on the heat for about one minute. Once that minute has passed, turn off the heat and let it rest for 3–5 minutes before serving to allow the socarrat to settle.
If at any point you smell or see more smoke than usual during this process, remove the paella from the heat or lower it, as you are burning the socarrat.
To check if the socarrat is ready with a spoon, try to move the rice from the bottom of the paella. If the socarrat detaches easily from the base, it has reached the desired cooking point.
How to know when socarrat is ready
To know if our attempt to achieve a good socarrat has been successful, we must first serve it. When separating the socarrat from the bottom, it should come off easily without much effort—this may indicate that it is not burnt.
Regarding the color, it should be slightly golden and dark, looking lightly toasted. If it is black, we can tell the socarrat has burned. The aroma should be toasted and mild, similar to caramel or golden rice. If it smells burnt, it clearly has burned. Also, keep in mind that socarrat does not prevent the rice from remaining loose, so if it’s too stuck together, it means we’ve overdone the socarrat.
Finally, the texture should be crunchy, and the flavor intense, concentrated, with the broth’s and paella ingredients’ flavors strongly present. If it tastes bitter, it means we overcooked it.
Tips to get socarrat like an expert
Have you finally decided to make socarrat? Well, here’s a list of tips so you can nail it like an expert:
- Choose the right rice: As we said before, the type of rice is the most important factor when making a paella and getting a good socarrat.
- Control the heat in three phases: To get a good socarrat, we can divide the cooking process into three phases. First, the sofrito phase, where we use low heat to brown the ingredients. Second, the rice cooking phase, using medium or high heat so it absorbs the broth’s flavor. The last phase is the socarrat stage, where we use controlled high heat for 1 minute to form the socarrat.
- Do not stir the rice: If you don’t want to break or spread all the starch in the paella, it’s best not to stir the rice once you’ve placed it.
- Listen for the crackling: This distinctive sound, similar to when making the sofrito, is key to identifying the moment when the rice begins to toast and provides a timing reference.
- Adjust the broth properly: You must wait until the rice has absorbed almost all the broth before increasing the heat intensity.
- Respect the resting time: Remember the paella should rest for 3 to 5 minutes after being removed from the heat so the socarrat can settle.
- Repeat and practice: There is really no secret trick to making a good socarrat; what determines its quality is the cook’s experience, so the best thing you can do is practice, make mistakes, and try again until you get it right.
Common mistakes when trying to achieve socarrat in a paella
It’s normal to make one of these common beginner mistakes if it’s your first time consciously trying to create a good socarrat, so here’s a list to help you avoid them:
- Using too little oil: If our paella has too little oil, the rice is likely to stick and burn instead of caramelizing. Remember that the necessary amount per person is 25–30 ml in a Valencian paella. It’s important to know that if using fatty meats like pork (ribs, bacon, sausages), the oil amount should be significantly reduced—up to 40% less—due to the fat and oil contribution from these ingredients. Conversely, in seafood and fish paellas, since they contribute less fat, we should increase the initial oil to between 30 and 35 ml.
- Raising the heat too soon: Increasing the heat intensity before the rice is fully cooked will result in undercooked grains that are too hard.
- Not distributing the heat evenly: Poor heat adjustment will cause uneven socarrat formation and may burn the edges of the paella.
- Stirring the rice during cooking: The rice should only be touched up to 8 minutes after being added. That’s the time you have to lay it out evenly.
- Not listening for the rice crackling: If you’re not paying attention when socarrat starts forming, you won’t know when to remove it from the heat, risking burning or undercooking. Listen for the sound to know when to count that crucial minute of your paella.
- Using a bland broth: This really ruins the entire paella because it makes it bland. Make sure to prepare a good sofrito to create a flavorful broth for your paella. If using a fumet or pre-made broth, make sure it’s high quality.
How socarrat is made in different types of paella
In general, the process is very similar across all types of paella, with very similar chemical reactions occurring. The only difference between paellas lies in the amount of fat/oil contributed by their ingredients and how that relates to the amount needed to achieve the perfect socarrat, which we must adjust with the right amount of oil. So, summarizing, the necessary oil amounts to obtain the perfect paella according to its ingredients are:
- Valencian Paella: 25–30 ml per person.
- Seafood Paella: 30–35 ml per person.
- Vegetable Paella: 35–37 ml per person.
- Paellas with ribs and bacon: 15–20 ml per person.
Can I make socarrat in a fideuà?
Yes, you can achieve socarrat with a fideuà, as exactly the same chemical reactions occur—in this case, with the starches coming from the wheat in the pasta.
Does the type of paella pan affect how socarrat is made?
You’ve probably heard on social media or from someone you know that the type of paella pan affects socarrat, but I’m sorry to say that these are just assumptions, since the type of pan does not affect how socarrat is made.
The reason is simple: it’s the caramelization of the rice, a chemical reaction that is not affected in any way by the material of the pan. For this reason, we cannot say that the type of pan affects the making of socarrat in a meaningful way.
In truth, what you should make sure of is not so much the material of your pan but rather whether your burner can provide the necessary heat for the chemical reaction to occur.
In general, all types of paella pans provide much more heat than necessary to trigger the chemical reactions that define socarrat. There is a false belief that enamel-coated paella pans produce lower-quality socarrat. However, they have the same ingredient-based components needed for socarrat’s chemical reactions and can reach temperatures far higher than the minimum required (100º–150ºC) to create socarrat. Therefore, and in conclusion, all types of pans available on our website are suitable for achieving the perfect socarrat. This phenomenon depends much more on the cook’s skill and experience.
Among all paella pans, there is one model that stands out, as it is specifically designed to achieve the best socarrat. This is the stainless steel induction paella pan. This pan has become trendy and is used by the most important influencers in the rice world and by passionate rice chefs in pursuit of the perfect paella. It is specially designed for ceramic and induction cooktops, but many of us use it with gas burners as well. There are two reasons for this: first, the pan is completely flat (unlike traditional concave paella pans), allowing for a very thin and even layer across the whole surface; second, its thermo-diffuser bottom distributes heat much more evenly across the entire surface, making it possible to achieve a very uniform socarrat across the entire paella.
The only paella pans we do not recommend—and which you won’t find on our website for this reason—are non-stick paella pans. While they can produce good socarrat, eating paella by scraping the bottom with a spoon means diners will gradually ingest unwanted non-stick coating.
Recommended recipes to enjoy rice with socarrat
Want to discover new recipes where you can practice making socarrat? Here are a few for you:
- Starting with the recipe for easy beginner paella.
- If you want something more exotic, here’s the recipe for duck rice with beer, boletus, and foie.
- We also have this recipe for rice with aged beef ribeye steak.
And that’s all, rice lovers! We hope you can now make a perfect socarrat, and if you want to see more tutorials, we’ve left them for you here.
Javier Baixauli
Our CEO and founder, Javier Baixauli, naturally, is a huge paella lover. In this tutorial, he demonstrates his love for all things paella and rice. With over 20 years in the world of rice and hospitality, he combines his love for paella with the experience of hundreds of catering events, festivities, and popular celebrations, not to mention paellas among friends and family. Catering, paella equipment rentals, thousands of products sold worldwide, guides, tutorials, and in-person advice, Javier and the Original Paella team pride themselves on ensuring that the love for paella spreads worldwide with every action in their name, including, in this case, this tutorial. Follow and discover other tutorials, events, and recipes on our Instagram @originalpaella.