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Perfect paella is a thing of beauty. Layers of rich flavors and satisfying textures—moist rice studded with succulent seafood, meat, and fresh vegetables all nestled atop a crispy, crackly, caramelized crust. When executed correctly, that socarrat is hands down the best and most defining part of paella.
But achieving that balance isn’t easy—and sadly, it’s all too easy to end up with burnt bottoms, unevenly cooked rice, or overcooked shellfish.
So, we deconstructed paella and developed a modernist cooking method to let every component shine. Focusing on quality over quantity and using a pan you already have on hand, we created a few simple techniques that yield the fluffiest and most flavorful rice, and the crispiest golden-brown crust.
