directly out of the pan instead of serving in plates. Some recipes call for paella to be covered and left to settle for five to ten minutes after cooking. After cooking paella, a layer of roasted rice may be at the bottom of the pan, called socarrat in Valencià. The layer develops on its own if the paella is cooked over a burner or open fire. This is traditionally considered positive (as long as it is not scorched), and Valencia natives enjoy eating it. Paella valenciana This recipe is standardized because Valencia originals consider it traditional and very much part of their culture. Rice in paella valenciana is never braised in oil, as pilaf, though the paella made further southwest of Valencia often is. Heat oil in a paella. Sauté meat after seasoning with salt. Add green vegetables and sauté until soft. Add garlic (optional), grated tomatoes, beans, and sauté. Add paprika and sauté. Add water, saffron (or food coloring), snails (optional), and rosemary. Boil to make broth and allow it to reduce by half. Remove the rosemary once the flavour has been infused or it starts to fall apart. Add rice and simmer until rice is cooked. Some people enjoy garnishing their served plate with freshly squeezed lemon. Paella de marisco (Seafood paella) Recipes for this dish vary somewhat, even in Valencia. The recipe below is based on the two sources cited here. Make a seafood broth from shrimp heads, onions, garlic, and bay leaves. Heat oil in a paella. Add mussels. Cook until they open, and then remove. Sauté Norway lobster and whole, deep-water rose shrimp. Then remove both the lobster and shrimp. Add chopped cuttlefish and sauté. Add shrimp tails and sauté. Add garlic and sauté. Add grated tomato and sauté. Add rice and braise in sofrito. Add paprika and sauté. Add seafood broth and then saffron (or food coloring). Add salt to taste. Add the deep-water rose shrimp, mussels, and Norway lobster that were set aside. Simmer until rice is cooked. Paella mixta (Mixed paella) There are countless mixed paella recipes. The following method is common to most of these. Seasoning depends greatly on individual preferences and regional influences. However, salt, saffron, and garlic are almost always included. Make a broth from seafood, chicken, onions, garlic, bell peppers, and bay leaf. Heat oil in a paella. Sear red bell pepper strips and set aside. Sear crustaceans