False Socarrat with Baby Squid

False Socarrat with Baby Squid

Socarrat is considered the most treasured part of paella for many. We consider this as the grain that is somewhat burnt and stuck to the bottom of the paella, which is achieved thanks to the softness provided by Vrigen Extra Peña de Baena Olive Oil and the necessary broth for the realization of the recipe. Socarrat together with baby squid and garlic and parsley oil make this dish a Sunday must-have.

1. In a paella pan, put extra virgin olive oil Peña de Baena and add the rice.
2. Sauté continuously stirring until the pores of the rice are closed and you get a color similar to mother-of-pearl.
3. Next, add the stir-fry, stir and add the fish stock.
4. Season.
5. Boil everything for 6 minutes and then put in the oven, previously heated to 200º for 7 minutes.
6. Meanwhile, in a frying pan, brown the baby squid on both sides and set aside.
7. In the same frying pan where we have browned the squid, pour the rice when it has finished its time in the oven, and without stirring, with the help of two spoons, we will shape quenells.
8. Assembling: on a plate, we will place 4 quenells of rice with socarrat, and on top of these, we will rest the baby squid. Pour a few drops of garlic and parsley sauce over the squid. Garnish with a few lettuce sprouts.

Recipe prepared by chef Antonio López.