# Spanish Seafood Paella With Socarrat

> The single rule of paella is this: **do not stir the rice at all once the liquid is in**. Stirring releases starch and stops the **socarrat** forming — the crisp toasted layer on the bottom that is, for Spaniards, the best part of the whole dish.

**Spanish Cuisine · 60 min · 6 servings · 420 kcal per serving**

Paella is Spain's most famous rice dish, named after the wide shallow pan it is cooked in. It breaks almost every rule about rice we normally follow.

## Ingredients

- 2 cups — short-grain rice
- 400 g — prawns
- 300 g — squid rings
- 300 g — mussels
- 5 cups — hot fish stock
- 1 — onion, chopped
- 1 — red pepper
- 5 cloves — garlic
- 2 — tomatoes, grated
- 1 pinch — saffron
- 1 tsp — smoked paprika
- 1/3 cup — olive oil
- 1 — lemon
- 1 1/2 tsp — salt

## Method

1. **Bloom the saffron** — Steep the saffron in **a quarter cup of hot stock for 10 minutes**. Steeping draws out its colour and flavour; sprinkling it in dry wastes most of both.
2. **Sear the seafood quickly** — In a wide pan, sear the prawns and squid in olive oil for **two minutes each** and lift them out. They return at the end — long cooking turns them to rubber.
3. **The sofrito** — Soften the onion and pepper for **8 minutes**, then add the garlic, smoked paprika and grated tomato and cook **8 minutes** until thick and releasing oil.
4. **Toast the rice** — Add the rice and stir it through the sofrito for **two minutes** until coated in oil and the edges turn translucent. This is the last time you will stir it.
5. **Hot liquid, all at once** — Pour in the **hot** stock, the bloomed saffron and the salt, level the rice with a single shake of the pan, and **do not stir again at all**.
6. **Simmer without stirring** — Cook over medium heat for **10 minutes**, then low for **8 minutes**, with no stirring whatsoever. Arrange the mussels on the surface halfway through.
7. **The socarrat** — Raise the heat to **high for the final two minutes** until you hear crackling and smell toasting. That is the socarrat forming on the base — the best part of the dish.
8. **Rest and serve** — Arrange the reserved seafood on top, cover with a cloth and rest **5 minutes**. Serve in the pan itself with lemon wedges.

## Tips

- Never stir the rice after the liquid goes in — the one rule with no exceptions.
- Stock always hot; cold stock halts the cooking and gives uneven grains.
- The seafood is seared, removed, and returns for the last 5 minutes only.
- A wide shallow pan — the rice must be a thin layer, not a heap.

## FAQ

### Why can't I stir the rice?
Stirring releases starch and makes the paella creamy like risotto — the opposite of what you want. Paella grains must stay separate, and the base must sit undisturbed against the pan for the socarrat to form.

### What is socarrat?
The browned, crisp layer of rice that forms on the bottom of the pan. Spaniards consider it the best part, and you create it by raising the heat for the last two minutes until you hear it crackle.

### Which rice should I use?
Short-grain rice — Spanish bomba or Calasparra, or Egyptian short-grain as a substitute. Basmati is entirely wrong here: it does not absorb liquid the same way and will not give the texture.

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Source: https://hanakoleah.com/en/spanish-cuisine/spanish-seafood-paella-socarrat
Edited by: Marwa Mohamed
Last updated: 2026-10-22