The socarrat is the most prized part of any paella, as well as the mark of the paella maker's skill. But, Johnson assures, if you don't get the socarrat just right, the paella will still be delicious.

Goleta, CA –Maker House, a k a Clay Studio, founded by Lynda Weinman and Patrick Hall as an exceptional center for the creative arts, invites the public to a Birthday Bash. Come celebrate the 5 th ...

Chef Billy Parisi. Easy Seafood Paella and Simi Chardonnay Recipe. Posted: March 6, 2025 | Last updated: March 6, 2025. Hello there, friends! 🌊 Today, I’m making an easy and delicious Seafood ...

1. Set the oven at 375 degrees. Have on hand a large (12-inch) skillet with an ovenproof handle and a sheet of foil large enough to cover it. Cast-iron is ideal.