Paella, real socarrat — cookly.recipes

A thin layer, no stirring, and the crust on the bottom that the dish is actually about.

WHAT YOU GET

The chef's hidden note — the technique no cookbook prints
Every component built from scratch, each with its own spec
Films on choosing and judging the produce before you buy it
Gross and net gram weights for every ingredient, per portion
Time and temperature at each stage, as run in the restaurant
A photo at every step that can go wrong
Substitutions for anything hard to find where you live
What usually goes wrong, and what to do about it

Yours for good once bought. Updates from the chef included.

BEFORE YOU BUY

Equipment: Paella pan, Wide burner
Allergens: None declared
Method: 28 steps · 12 photographed · 5 filmed
Components: 3 made from scratch
Films: 3, 15 min

3 RECIPES INSIDE THIS RECIPE

Each with its own weights, steps and timings

The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».

Garrofó, cooked from dry

Dried flat white butter beans soaked overnight, then simmered until creamy inside but still whole.

Tinned beans collapse into the rice and taste of the can; from dry they stay whole and stay creamy.

Dried garrofó or large butter beans000 g
Bay leaf000 g
Something cured000 g
A hard cheese000 g
The bitter leaf000 g

Steps: 6
Time: 13.5 h
Hands-on: 15 min

Makes 400 g cooked · keeps 3 days refrigerated in its own liquid

Soak the night before, cook up to 3 days ahead

Weights and method unlock on purchase

Saffron stock

Chicken stock, seasoned and held at 90°C, with toasted saffron threads steeped into it off the boil.

Boiling strips saffron of its scent, so it steeps off the heat; a cube gives salt and yeast extract where the rice needs real stock.

Chicken carcass000 g
Saffron threads000 g
Something cured000 g
A hard cheese000 g
The bitter leaf000 g

Steps: 10
Time: 2 h
Hands-on: 25 min

Makes 1.8 L · keeps 3 days refrigerated, 3 months frozen

Up to 3 days ahead; the saffron goes in 20 minutes before the rice

Weights and method unlock on purchase

Sofrito

Film

Grated tomato, garlic and paprika cooked down in oil until dark and thick enough to hold as a paste.

Jarred sofrito is watery and tastes raw; cooking it out properly is what gives the rice colour and depth.

Ripe tomatoes000 g
Garlic000 g
Something cured000 g
A hard cheese000 g
The bitter leaf000 g

Steps: 7
Time: 35 min
Hands-on: 25 min

Makes 180 g · keeps 5 days refrigerated, 2 months frozen

Up to 5 days ahead, or made in the pan right before the stock goes in

Weights and method unlock on purchase

WEIGHED

INGREDIENTS

A taste of the list · the rest locked

A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.

Bomba rice000 g
Chicken thigh000 g
Green beans000 g
Butter beans000 g
Saffron000 g
Smoked something000 g
A whole bulb000 g
Cold-pressed oil000 g
Aged for weeks000 g

The full list, weighed, unlocks on purchase

WATCH BEFORE YOU SHOP

3 films · 15 min

Most of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.

CHOOSING5:00

Bomba and the rices sold as bomba

TECHNIQUE4:00

Listening for the socarrat

KIT6:00

Cooking evenly on a single burner

METHOD

STEP BY STEP — 28 STEPS

12 photographed · 5 filmed

Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 12 of the 28 carry a photo of what it should look like at that moment, and 5 carry a short clip for the parts a still cannot show.

Hardest step: the last ninety seconds of socarrat — step 17 of 28.

01
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview
02
03
04
05
06
+ 22 more steps, timed and photographed

WHERE IT USUALLY GOES WRONG

3 things Empar Ferrandis watches for every service. You can read what they are right now — the answer to each one comes with the recipe.

01
A thin layer is not negotiable
What to do about it
02
The ten seconds before it burns
What to do about it
03
Resting off the flame
What to do about it

The chef's hidden note

How to hear the socarrat form, and the ten seconds before it burns.

Written by Empar Ferrandis. Visible only to people who bought this recipe.

Read it — $0.99

NOTES FROM THE KITCHENS

24 verified cooks · 83% said it worked

Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.

PAY $0.99 ONCE

24 people cooked it, 83% got it right, and that is the entire reason it costs $0.99 rather than nothing. In 26 more cooks the price becomes $2.99. Your copy never does.

One payment · Yours for good · No subscription