Description
Spanish paella is a traditional dish from the Valencia region, characterized by its crispy crust at the bottom called the 'socarrat'.
Technical
The cooking process involves heating the pan over high heat to achieve the socarrat, requiring precise temperature control to prevent burning. The ideal temperature for cooking paella is between 180°C to 200°C, and the cooking time can range from 20 to 40 minutes. The socarrat is formed when the rice is cooked to a temperature of around 165°C and the liquid has evaporated, causing the starches to caramelize and create a crispy crust.
Science
Primary Reaction
Maillard reaction and starch gelatinization
Sensory Profile
Aroma ()
smokysavoryspicyearthyherbaceoustoasted saffron
Origin & History
Civilization