I have a paella pan and am have used it many times. Any tricks to get a better soccorat? (crispy layer of rice on the bottom of pan). Mine always comes out burnt to all hell on the bottom.
Rest of it comes out good.....
Also any other unique tricks that you do to yours?
I cook the rice in a stock that i make Right before i prepare the dish. Just boil bones from chicken, heads and shells from shrimps, bay leaf, black pepper corns.
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