finally got me some soccorrat. My mistake had been misjudging the time it would take the shellfish to cook. i used to add the shellfish when i added the broth, and the shellfish would be done before the rice.
this time i did a few things differently:
-after i pan seared the chorizo, and cooked the green beans and peppers, i then seared the shrimp each side quickly, for color, and then took them off, leaving it mainly uncooked.
-seared the scallops also, but left them raw inside and kept them to the side.
-then, after making the soffrito and adding the broth, i waited until the broth was pretty mych absorbed and i was debating whether i was hearing the sizzling of the last broth, or the start of the soccorat forming. THEN i put the seafood on. being par cooked, the seafood was done quickly, and it was just a matter of waiting for the clams to open
this was a dry run for eggfest, if i can make that happen.
couple pics of the ingredients:
the paella just about done (clams starting to open):
and here's a quick clip capturing what i'm pretty sure was the crackling of the rice caramelizing (forming the soccorat).
ed egli avea del cul fatto trombetta -Dante