Socarrat is the crispy golden crust that you'll find on the bottom of a traditional paella dish. The way you get this is by not stirring the rice, and letting the broth cook off until the bottom of the paella gets crispy, but not burnt! It can go from crispy to burnt super fast, so you have to watch it carefully and pull it off the heat as soon as you see it getting golden brown. You don't have to have socarrat in order to have a great paella though! I made mine without it, and it turned out delicious regardless!