My mom loved socarrat, but I am not fond of it, so I always make mine in my LC in the oven. There is a good recipe
here , just scroll down to paella. I have also made CI's recipe which my guests loved. Since there were several folks that did not like some of the seafoods, I only used shrimp, Spanish chorizo, chicken and some pork bits I had on hand. The shrimp on top of the paella was some of the best I've ever had. I now make it this way whenever I use shrimp in a recipe e.g. pasta, etc. In case you'd like it, I am posting the shrimp part. Let me know if you'd like the entire recipe.
EXPORTED FROM LIVING COOKBOOK
MARINATING SHRIMP FOR USE IN RECIPES*****
Yield: 1 LB
1 lb. Frozen 31/35 raw shrimp (defrosted)
1 tsp. kosher salt
¼ tsp. ground black pepper
1 TBS. Olive Oil
3 Garlic Cloves minced
In a medium bowl combine ¼ tsp ground black pepper, ¼ tsp salt, 1 clove minced garlic and 1 TBS. olive oil.
Clean and devein shrimp reserving shells for shrimp stock. Put shrimp in bowl and toss to combine. Cover and refrigerate for at least ½ hour (3 is better.)
Prep. Time: 15 minutes Inactive Time: 3 hours Total Time: 3 hours and 15 minutes
Source: COOK'S ILLUSTRATED's Paella recipe 5/2005
Web Page:
http://www.cooksillustrated.com/recipes/...docid=6604Recipe Type: Cooks Illustrated, Seafood, Shrimp
