I'm making a large quantity of this paella and was planning to use a dutch oven. Will it work? How do I make sure I get the soccarat?
QueenSashy is a trusted home cook.
I am not the world's greatest expert on paella, but I think that you might be better off using plain stainless steel or thin metal skillet, as it satisfies the requirements for a good paella pan and for crust formation (wide, shallow, with splayed sides and made of thin metal). To get nice socarrat, definitely do not stir the rice, and at the end of the cooking you can try increasing the heat a notch until you can get that toasty smell.
Please enter a valid email address.
Well played. You deserve a cookie.
What the conversation around the latest superfood trend gets wrong.
How Indian Is Your "Turmeric Latte"?
The President's Kitchen Cabinet
Make a Dozen Soy Sauce Eggs, Eat Them Morning, Noon & Night
These 16 Cookbooks are the Most Impressive of 2016
The Goldilocks of Gratins
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)