For many paella lovers, the best part of the dish is the crunchy, chewy crust that forms on the base of the pan as the rice cooks. It’s called socarrat, and is highly prized. That’s why it’s important not to stir the paella as you’re cooking it, to allow this flavour-filled layer of rice to settle and cook to a golden crust.

The pan you use makes all the difference (visit our website to find our our different paella pans) and so does the sofrito or tomato, garlic sauce that you cook first before adding the spices and stock. Traditionally, there should be about 1.5cm of rice in the pan once your paella is cooked. The key to the perfect paella is the rice. It is important that you use short grain rice like Calasparra or Bomba rice both available from delis and specialist food shops.