Learn how to cook Spanish sofrito
The word socarrat in Valencian means scorched and, although it may seem strange, it's a cooking technique used when making paella. There is no good Valencian paella without a good socarrat, the burnt rice that remains at the bottom of the paella when we cook it.
This Michelin-starred chef explains the importance of pardina lentils and shares several recipes where this product shines
The chef prepared over 1,000 servings for emergency workers and people affected by the terrible storms