Paella, with a seemingly endless number of varieties, is a rice lovers dream. It begins with a sofrito to which short grain rice and saffron are added. Cooked traditionally over open flame in a paellera, a good paella acquires a characteristic toasted bottom crust knows as the soccarat. To achieve the soccarat, the ingredients are spread evenly in a thin layer across the pan, allowing them to cook through (unstirred). Paella is a meal meant to be shared straight from the pan and provides you with a great excuse to make new friends while traveling in Spain. This king of one-pot meals hails from Valencia but has become popular throughout the country.