Have you ever had rice burn on the bottom of the pan at home and have to start cooking all over again? In some places it is considered a culinary mistake, but in Spain it is a traditional recipe, with some tricks, of course. This is the rice socarrat. It is a form of caramelized rice that usually accompanies the classic paella, served with seafood. However, it works well with any type of protein, from chicken to pork. The ingredients can also be prepared together with rice in a pan. To make it at home, follow step by step and surprise yourself with the sophisticated dish. Check out the ingredient list and instructions below!
Socarrat
Time
: 30 minutes
Performance
: 6 servings
Difficulty
: easy
Ingredients:
- 2 cups Bomba or Arborio rice
- 4 cups chicken broth
- 2 tablespoons of olive oil
- 1/2 onion chopped
- 2 cloves garlic, minced
- Salt to taste
Preparation method:
- In a deep pan or paellerapour in the olive oil and brown the onion and garlic
- Add the rice and mix well
- Add the broth and add salt if necessary
- Cook over medium-high heat until the broth has completely evaporated.
- Let the rice caramelize on the bottom of the pan and remove it by rolling it into a pancake shape.
- Serve immediately with your favorite side dishes.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
