The Citiblog
Socarrat by Andrea Strong
August 11, 2008, 12:40.56 am ET
In Spain, where Paella is their country’s rice dish, a crust also forms, this one on the bottom of the wide shallow pans brimming with rice, shellfish, and chicken. The crispy rice is called the socarrat, and I imagine similar crust battles unfolding in homes from Valencia to Barcelona, where socarrat is fervently scraped up from the bottom of the pan until there’s little need for a dishwasher. Now comes Socarrat Paella Bar, the second restaurant venture from the charming and gracious Lolo Manso. more
Photo: Cititour
Photo: Cititour
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