the following three photos show the process of cooking the paella for socarrat.
1. water boiling with the sofrito and the liquid (very good Pinot Grigio & beef broth)
2. The paella is done, not the socarrat. Now comes to the complex process of getting the right rice-toasting consistency, neither cooked/soggy nor burnt. This is my simile with Gutenberg's press, i.e., socarrat is to paella what a fine indelible print is to a page. Gutenberg's pages are masterful in that the ink trace on the page's surface has a unique "flavor" to it.
3. The socarrat is already formed. As you scrape the pan's surface, you end up with an upside-down uniform film of caramelized beauty.
Amazing!
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