Paella Crisp
Paella Crisp
Socarrat is the toasted rice from the bottom of a paella pan, and it adds sweetness to the dish. It's impossible to get good socarrat in the restaurant, so this is our version.
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Servings
6
servings
Ingredients
- 1/4 cup extra-virgin olive oil
- 1/4 cup corn syrup
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon smoked paprika
- 3 cup rice krispies, or another puffed rice cereal
Directions
- Line a baking sheet with a Silpat, or a non-stick silicone baking liner. Put the oil and syrup in a large pan. Pour in the sugar so it's evenly distributed on the bottom. Heat over medium heat without stirring until the sugar has melted, about 3 minutes. Remove the pan from the heat and add the salt, paprika, and Rice Krispies.
- Toss the Rice Krispies in the pan until they're thoroughly coated. Pour the mixture onto the Silpat-lined baking sheet. Spread the Rice Krispies across the liner with a spatula, pressing down to form a thin layer. Allow to cool slightly. While still warm, cut into any shape you desire. Bunnies are cute! Circles are easy! Squares are modern!