What is socarrat and how do I get it?

Socarrat is the prized crispy, caramelized rice at the bottom of the paella pan. To achieve it, increase the heat for the last 2-3 minutes of cooking. You'll hear it crackle — that's liquid gold.

Do I need a paella pan?

A traditional paella pan is ideal because of its wide, shallow shape, but a large cast-iron skillet or wide stainless-steel pan works well too. The key is a wide surface area for even rice cooking.

Why shouldn't I stir paella after adding the stock?

Stirring releases starch and turns paella into risotto. Paella rice should absorb the liquid where it sits, creating distinct grains and that coveted crispy bottom.

What rice is best for paella?

Bomba or Calasparra rice from Spain absorbs liquid without becoming mushy. Arborio works in a pinch but watch it closely — it absorbs faster and can turn creamy if overcooked.

Can I make paella on a grill?

Absolutely — grilling paella adds a wonderful smoky dimension. Place the pan directly on a hot grill grate and follow the same method. Many Spanish cooks prefer cooking paella over an open flame.

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Seafood Paella

Name: Seafood Paella
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 2 cups bomba or Calasparra rice (or Arborio); 1 lb large prawns/shrimp, shell on; 1 lb mussels, scrubbed and debearded; ½ lb clams, scrubbed; 8 oz squid, cleaned and cut into rings; 1 large pinch saffron threads (about ½ teaspoon); 4 cups fish or seafood stock, warm; 1 can (14 oz) crushed tomatoes; 1 large onion, finely diced; 1 red bell pepper, diced; 4 cloves garlic, minced; 1 teaspoon smoked paprika (pimentón); ½ cup dry white wine; ¼ cup olive oil; Salt to taste; Lemon wedges, for serving; Fresh parsley, for garnish

Aug 11, 2025
1 min read

Updated: Mar 4

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Make this recipe easier with the right tools: Sauté Pan, Chef's Knife, and Wooden Cutting Board.

Seafood Paella

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