10. Socarrat and rice final stage.
When the rice absorbs all the liquid for a third time, add the lima beans, sprig of rosemary and the last of the seafood stock. This is the last time you will be able to stir the rice, so make sure to taste the broth, season to taste, and mix well. Cook until the rice absorbs the liquid, making sure to turn your Paella pan every so often to avoid any “hot spots” or burns.
In this stage, watch the surface of the Paella. The oils and other ingredients should form a skin on the surface. This seals in your rice and allows it to steam into itself. Near the end of the cook, try to poke through the skin and feel the bottom of the Paella pan to check for a crust. If you feel a crust, congratulations! That is your socarrat and it’s a prized part of the Paella.