Paella Socarrat Tuile (NEW technique)

My Skillshare: www.skillshare...
This Socarrat tuile cone filled with freshly cooked paella rice ABSOLUTELY is one of the best dishes that I’ve created for this channel, so far... I could eat it anytime, it looks amazing and also fun, resembling an ice-cream cone somehow, but more for the savoury guys out there. I can also see it on a restaurant menu and as a snack sold at the famous Barcelona food market (Mercado de La Boqueria).
But first, let’s learn how to make those Paella rice tuiles. The technique is actually very easy, and if you have already cooked rice, it will take you around 30 min of mostly passive baking to make a whole bunch of them.
I’ve already tried to make a socarrat tuile for my previous Paella video: • Modern Paella: A Conte... and I failed miserably there (unfortunately, that was not on camera). But this time, I got it just right! So make sure you watch the full video until the end, to learn how to make Paella Socarrat tuiles (savoury rice cone tuiles).
*Cone shape was inspired by Thomas Keller’s French Laundry famous Salmon Cornets.

[@ChefRudakova]

Is it my best dish so far? or which one did you like more? 🤓 Share your favourite one in comments.

[@hasangudhus3198]

Chef rudakova your dishes are out of the world so far...... I could say each n every dish inspires me and hopefully even other.. The best one I could pick is edible helium balloon🎈🎈🎈

[@ChefRudakova]

Hasan Gudhus thank you! And thank you for sharing your favourite one!🤓

[@mattis3079]

Awesome, i love that you skip all the unnecessary instructions you normally see and just show instead! Intelligent! Keep going, you are bound for success with this format.

[@mhas9110]

Pure genius!

[@eelcokruidenier8039]

Very cool idea! I am going to try something like this.

[@ImagineSomeCoolNameHere]

Truly innovative!!

[@aliceinavalon]

Amazing work! I love the way you enhance the texture and color in your dishes!

[@graphene1487]

Wonderful!

[@marcusdejong1443]

Never thought of doing that interesting to experiment with

[@michellemelo2339]

LOVED IT! can’t wait to make it!

[@ChefRudakova]

🤓✌🏻

[@ekaterinarudakova3431]

Cool idea! want to try it))

[@arisspina4789]

Awesome I cant wait to make in it 😉

[@marcosperceu]

Fantástico, great! Saludos from Brasil!

[@ChefRudakova]

Thank you 🤓✌🏻

[@resatkutsal7897]

Spasibo!!!😊

[@nganga4999]

Wow

[@billdomb]

Tried the tuille, but it all fell apart into tinyi, dark, crunchy pieces, and I think i'll plan to add that to my paella to supplement the socarrat.

[@magerbanget9818]

Kelingan lempeng beras aku chef...

[@aelene]

What beautiful videography! Thanks for sharing both techniques. Does the final product come out quite greasy?

[@ChefRudakova]

Well, it’s as greasy as a regular coral Tuile would be... you just let it sit on a paper towel and it will absorb all the extra oil in, if any😉

[@inversioneslaflorita9697]

Can you please mention the measurements of rice and tea you used in the video ?

[@ChefRudakova]

Hey there 🤓 I'm so sorry, but I don't think I've ever measured the exact amount of water when cooking paella rice, as there're lots of evaporation going on.... I'm afraid you'll need to eyeball it and cook by feeling ✌🏻 It's easier than it may look

[@khairunnisareswara3492]

What is the function of saffron tea in that?

[@ChefRudakova]

Flavour & colour 🤓✌🏻

[@khairunnisareswara3492]

@@ChefRudakova thank you

[@rashidaliswabi]

🤓✌️

[@heyitandrew]

Fucking clever

[@ChefRudakova]

🤓✌🏻

[@SullyBach]

If you burn your Paella you need more olive oil (fat)

[@vnnsart1152]

No.