We have created several family-style menu options for all parties of 10 or more to give our guests the best experience. All menu choices are pre-selected by the guest before dining and portioned to the size of the party. For Mother’s Day, we had to drive my daughter and her Fiance into the city. While sitting in their apartment, someone mentioned going to Socarrat in the 50’s in East Manhattan. Since it’s one of my favorite New York City restaurants, I was eager to go. We especially loved the pan con tomate and the paella.
Socarrat Paella Bar – Chelsea
Oh, what the heck, the restaurant is called El Caracol (but let’s keep that between you and me). Named for that delectable crust that forms on the bottom of a paella pan, Socarrat specializes in traditional tapas, paellas, and fideuàs. We’ll be the first to tell you that not everyone can whip up a perfect paella. The liquid to rice ratio is one of the trickiest parts of creating the socarrat. Too much liquid can overcook the rice into mush; not enough liquid will leave NYC catering the rice undercooked on the inside and burnt on the outside. It is not a mistake or a cooking failure, but an essential element for the quality of a good paella.
Greenacre Park Plumbing and Heating
The formation of socarrat depends on several factors, such as the variety of rice, the number of fats and sugars in the ingredients, and the cooking technique. Fats and sugars caramelize during cooking thanks to the heat, creating a unique flavor and texture. Start with a dash of olive oil in a frying pan and add the onion, carrot, and sofrito. Add the chicken stock and then the rice.Leave to cook for about 15 minutes until it starts to form a crust.