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.
Recipe adapted from Dirt Candy: A Cookbook by Amanda Cohen, Ryan Dunlavey, and Grady Hendrix (Clarkson Potter, 2012).
- 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 Cups Rice Krispies, or another puffed rice cereal
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!