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Examples
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If you like, put the pan over high heat for a few minutes to develop a bit of a bottom crust called soccarat in Spain before serving either hot or at room temperature.
The Food Matters Cookbook Mark Bittman 2010
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Some even had the crunchy rice stuck to the pan that adepts call soccarat
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This is how to create the famous soccarat that is the soul of classic paella.
The Food Matters Cookbook Mark Bittman 2010
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If you want a crunchy crust of toasted rice to form at the bottom of the pan soccarat, uncover the pot and turn the heat up so the rice sizzles.
The Food Matters Cookbook Mark Bittman 2010
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If you bake the casserole for a bit longer, the top will start to crisp and resemble a soccarat, the brown layer of crusty rice that develops on the bottom of perfectly cooked authentic paella.
The City Cook Kate McDonough 2010
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The flat pan is essential for obtaining the prized crusty-brown layer of rice, known as soccarat.
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In Pinoso, where most of the dish is soccarat, scraping your lunch loose is part of the fun and, in a crucial way, part of the recipe.
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The toasty little crust of soccarat underneath is a sign of the intense heat of Maestre's specially imported paella cooker and the lightly cooked crab, mussel, squid and prawn taste fresh and clean.
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The rice needs to sit undisturbed on the bottom of the pan to developed the tasty brown crust called the soccarat.
thecookscottage 2009
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The paella will start to crackle, and you might smell a toasted odor that tells you the rice is browning and forming the soccarat.
thecookscottage 2009
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