Although there will be differing answers on what makes a good paella, I would have to say that if the socarrat or the paella crust is on point, then the paella is good. For me, the star is not what’s in paella; it’s what is at the bottom of those many ingredients that speak of the dish’s goodness. If you can make the socarrat caramelized, smokey, and crusty, then you have a good paella.