Socarrat: Paella Roguelite

One week on a terrace in Dénia, Spain. Seven diners, one stove and grandma's paella pan. Can you reach socarrat — the crispy, caramelised rice at the bottom of a paella — without burning it? · COOK WITH CARDS Every card is an ingredient: rice, fish stock, ñora pepper, Dénia red prawn, cuttlefish, artichoke… Combine them into real recipes from the Marina Alta — arròs a banda, black rice, fideuà, suquet, all i pebre, espencat, coca de mullador — and serve the plate that scores the most. · THE FIRE DECIDES EVERYTHING Every plate heats the pan. Raw is worth little, just right is good, and socarrat doubles your rice. Push too far and it burns: zero points. You see how a plate will come out before you cook it, so every move is a real choice. · SEVEN DINERS, SEVEN TASTES The retired fisherman loves seafood, the market gardener rewards vegetables, the grandkids can't stand paprika and the mayor…