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It's difficult to duplicate the experience of cooking paella with Manuelo ooutdoors in Valencia over burning embers of wood from orange trees, but you could do it on a grill on high heat. Most important, buy a proper pan, cook it a little longer than you think and DON'T STIR. If you are cooking it indoors on the stove, be generous with the super smoky pimenton since it will provide the requisite almost but not quite burned flavor. In Spain, the almost burned slightly sticky, crunchy crust that forms on the bottom of the paella pan, called soccarat, is the most coveted part of the dish. Some cooks stir the soccarat into the rest of the paella when serving, others save it for the end.

From the book, Spain, A Culinary Road Trip
Mario Batali with Gwyneth Paltrow.