Description
Master the elements of Spain’s most famous communal dish. This session focuses on the “holy trinity” of paella: the sofrito (the flavor base), the caldo (a rich, aromatic stock), and the socarrat—the prized, caramelized rice crust that forms at the bottom of the pan. We will discuss the science of starch in short-grain rice and why the wide, shallow pan is a functional necessity for even evaporation and texture.
