Socarrat is the layer of "scorched," caramelized rice at the bottom of the pan that gets brown and crispy and adds a unique flavor dimension all its own. This is a technique also used in other global cuisines that eat rice abundantly, including Persian, Chinese and Latin American. To create a soccarat in your paella, cook the paella on a high flame in the last five or 10 minutes, but keep your nose engaged to ensure it doesn't burn.