Socarrat is the crispy, toasted rice that sticks to the bottom of the Paella pan. The Socarrat is the "caviar" of the Paella and it has its roots in the Jewish and Moorish cultures that invaded Spain. The socarrat symbolizes hospitality and is offered to the guests first.
In the year 700 d.c, the Moors introduced the cultivation of Bomba rice in the Albufera, Spain, and saffron, the two main ingredients that are key in a traditional paella.
The Paella is to be eaten directly out of the pan because the paella symbolizes family-ness and togetherness.