Crispy Rice Cookies

Name: Crispy Rice Cookies (Galletas de Socarrat)
Total time: 1 h
Cuisine: Spanish
Ingredients: 4 tablespoons extra-virgin olive oil, divided; ½ cup tomato purée; 2 cloves garlic, minced; 2 teaspoons smoke paprika; ½ teaspoon kosher salt; 1 pinch saffron threads; 1 cup uncooked Spanish round rice, such as bomba or calasparra; 1 cup uncooked Spanish round rice, such as bomba or calasparra; 1 cup uncooked Spanish round rice, such as bomba or calasparra; 3 cups chicken or vegetable stock; 3 cups chicken or vegetable stock; 1 egg yolk; ¼ cup Alioli Clásico from Patatas Bravas; ¼ cup Alioli Clásico from Patatas Bravas; 6 to 8 pickled red chiles, drained; 2 tablespoons fresh oregano leaves; 1 teaspoon capers, drained (optional)

Galletas de Socarrat

Preparation info

Serves:
5 to 10
as a tapa or an appetizer

Difficulty
Easy
Ready in
1 hr

Appears in

Hemingway's Spanish Table

By Howie Southworth

Published 2026

About

Socarrat is the prize of any arróz seco, or dry-rice dish, of which paella is the prime example. The thin, even layer of toasted rice that sits on the bottom of the pan is technical, hard to achieve, and a crispy treat for diners while in the hands of an excellent cook. This dish is all prize, and easier to achieve.

Ingredients

4 tablespoons extra-virgin olive oil, divided
½ cup tomato purée
2

Europe
Spain
Pamplona
Dessert
Snack
Gluten-free

Method

First, cook the rice as for paella: Preheat the oven to 350°F. Add 2 tablespoons of olive oil to a paellera or oven-safe skillet over medium-high heat. When the oil begins to shimmer, add the tomato purée, garlic, paprika, salt, and saffron and sauté for 3 to 4 minutes, until th