Spanish Seafood Paella with a Crisp Socarrat
Paella is cooked in a wide shallow pan: a sofrito base of tomato, pepper and garlic, then short-grain rice spread evenly, saffron stock poured over, and left completely unstirred for twenty minutes. Not stirring is what creates the socarrat — the crisp layer of rice at the bottom, which is the best part.
- Prep
- 25 min
- Cook
- 35 min
- Total
- 70 min
- Calories
- 520
The first rule of paella: do not stir it. The rice has to sit still to build the crisp crust at the base that Spaniards argue over.
Method
-
1
Sear the seafood
Fry the prawns and squid in the olive oil over high heat for two minutes only and lift them out — they go back at the end so they don't toughen.
⏱ 6 min -
2
The sofrito
In the same pan: the red pepper, then the garlic, then the grated tomatoes and paprika. Cook over medium heat for ten minutes until reduced to a dark paste.
⏱ 12 min -
3
The rice
Add the rice and stir it through the sofrito for two minutes until coated, then spread it evenly across the pan — this is the last time you stir it.
⏱ 4 min -
4
The stock
Steep the saffron in half a cup of hot stock for five minutes, then pour it in with the rest of the stock. Check the salt, boil hard for eight minutes, then medium for ten, without stirring at all.
⏱ 20 min -
5
Socarrat and rest
Arrange the seafood on top for the last five minutes, then turn the heat high for ninety seconds until you hear crackling — that's the crust forming. Cover with a towel and rest for ten minutes.
⏱ 15 min
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Tips that actually matter
- Never stir the rice once it's spread — this is the one rule with no exception.
- A wide shallow pan matters more than the rice variety; the layer has to be thin.
- The crackling in the last two minutes means the socarrat is ready — if you smell burning, kill the heat.
People also ask
No saffron — what can I use?
Turmeric gives the colour but not the flavour. Without saffron, lean harder on the smoked paprika — different, but good.
Can I make it with chicken?
Yes — the original Valencian paella uses chicken and rabbit, not seafood. Brown the chicken first and leave it in the pan.
The rice on top was still raw.
The stock ran out early. Add half a cup of hot stock around the edges without stirring, and cover for five minutes.
Cook mode
Spanish Seafood Paella with a Crisp Socarrat
-
1
Sear the seafood
Fry the prawns and squid in the olive oil over high heat for two minutes only and lift them out — they go back at the end so they don't toughen.
-
2
The sofrito
In the same pan: the red pepper, then the garlic, then the grated tomatoes and paprika. Cook over medium heat for ten minutes until reduced to a dark paste.
-
3
The rice
Add the rice and stir it through the sofrito for two minutes until coated, then spread it evenly across the pan — this is the last time you stir it.
-
4
The stock
Steep the saffron in half a cup of hot stock for five minutes, then pour it in with the rest of the stock. Check the salt, boil hard for eight minutes, then medium for ten, without stirring at all.
-
5
Socarrat and rest
Arrange the seafood on top for the last five minutes, then turn the heat high for ninety seconds until you hear crackling — that's the crust forming. Cover with a towel and rest for ten minutes.
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