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.

To create this delicious rice crust, we need the ingredients for a Valencian paella. For this technique, you're going to need:

15 g sofrito
10 g olive oil
10 g spring onion
10 g carrot
120 g chicken stock
20 g Bomba rice

Start with a dash of olive oil in a frying pan and add the onion, carrot, and sofrito. Add the chicken stock and then the rice.
Leave to cook for about 15 minutes until it starts to form a crust. Once you have the crust, let it rest at room temperature for 5 minutes and you have your socarrat! Serve it with some alioli for a delicious appetizer.