Thread: Socorat
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Old June 09, 2019, 05:57 PM
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Join Date: Feb 2011
Location: Salento, South Italy
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cucayo
Denominaciones regionales
Colombia: cucayo o cucallo (Costa Caribe),1 pegao (Región Andina).
Costa Rica: concolón.​
Ecuador: cocolón.
Irak: hkaka.
Panamá: cocolón, concolón, concho.
Perú: raspa o raspado, cocolón, concolón.
Puerto Rico: pegao.
Senegal: xooñ.
Sudáfrica: intshela.
Venezuela: cocolón.
[wkpd]

Quote:
Originally Posted by Sancho Panther View Post
What is the name applied to the crisp rice crust at the bottom of a paella? I think it is something like the noun I gave in the title.
Socorrat…
A beautiful word for something seemingly banal — the rice that gets crunchy and forms a crust at the bottom of the pan. You might wonder why crusty rice deserves such a name, especially since it is a by-product that many people discard.
A true paella is cooked in a wide, shallow metal pan so that the rice is thinly spread and touching the bottom: prime conditions for rice crust formation. Socorrat, from the Spanish verb socarrar (meaning to singe), is an intrinsic part of paella, the proverbial icing on the cake (albeit in reverse). In order to achieve socorrat in paella, one must turn up the heat at the end of cooking and engage the senses: The rice should smell toasted, making a crackling sound, and it should feel a bit hard when you poke a spoon into the bottom of the pan. Et voilà, you’ve got socorrat. [words & recipes]
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Last edited by Rusty; June 09, 2019 at 09:50 PM. Reason: merged back-to-back posts
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