Legend has it that to achieve a good Soccarat, you should turn up the heat when the Paella is near completion, and then . . . listen closely . . . and the Paella will start to crackle ever so subtley. In my experience, this is a bit easier said than done. But it doesn't hurt to try.
As Paella gains international recognition, the subtleties of the Paella are even becoming 'urban hip.' For example, I recently read in the NY Times that there is a Paella Bar in Manhattan called Soccarat (above). Who would have thought? Regardless, the NY Times suggests that the Soccarat "is the most rewarding part [of the Paella], with nutty, toasty nuances." Very well said (I suppose).