Sentences with word «socarrat»

The saffron - scented socarrat is the highlight of paella, of course, so serve with your favorite veggies and create a meal all will love!
Develop the socarrat.
Continue to cook until the socarrat, a crunchy rice crust, forms on the bottom of the pan.
Some of the rice will be slightly toasted on the bottom of the paella pan; that is actually a delicious part of the paella that we call in Spain the «socarrat»
Continue to cook paella, occasionally moving pan around burner to make sure all areas get evenly heated, until a crust (socarrat) forms around the sides and bottom of the pan (rice will smell toasted and make a light crackling sound), 6 — 8 minutes.
The tweak modernizes a crowd - pleasing Spanish dish while celebrating its strengths, like the irresistibly crisp bottom, or socarrat, that forms as the rice cooks.
Fried rice should have socarrat, too.
In Spain they call it the socarrat, the crispy, crusty, flavor - packed layer of rice at the bottom of a paella pan.
In Valencia, the city that gave paella to the world, greedy forks scrape the bottom of the pan for the best bites of crunchy rice, or socarrat.
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