If you've never heard of fruit sandwiches before, you're in for a treat. This Japanese snack is the perfect, refreshing bite ...

"When I ate the paella that they made from beginning ... increase the heat to high to get the crunchy soccarat, the caramelized crust at the bottom of the pan. When the rice is done, remove ...

A crispy rice crust is a must and stay clear of the chorizo, says Movida’s Frank Camorra, “it freaks the Spaniards out”. Sitting alongside tapas, flamenco and Pablo Picasso, paella ...

Additionally, by not disturbing the bottom, you’ll be able to achieve a crispy socarrat—stirring would disrupt the crust from forming. Can you use your paella pan on the grill? Traditionally ...

Many Americans think they know what paella is. The deep ... 2 minutes to get the crunchy soccarat, the caramelized crust at the bottom of the pan. When the rice is done, remove the pan from ...

Chorizo Seafood Paella is a great dish to make for friends and family in the warmer months and enjoy with a glass of Spanish ...

Cooking paella requires exceeding skill and patience, especially as most recipes call for turning up the heat in the last few minutes of cooking to achieve a socarrat: a caramelized crust formed ...