I'm cooking dinner for a friend who pointedly bought me a paella pan. Normally, I would never consider making paella in the oven, but my stove is electric and the coil is not nearly as big as the base of the pan. So I looked around and found this recipe from Bobby Flay.
I just made a test batch with just the sofrito and rice. Since the recipe didn't mention the socarrat, I figured I'd be slick by preheating my pizza stone at 500F and placing my paella pan on that. It didn't work for creating the socarrat, but other than that, I was mostly pleased with the results.
So, I'm pretty married to the technique in the recipe, but I'd still like to get that crusty rice layer on the bottom. I tried putting the pan on the burner for a few minutes after the rice was done, but that just gave me a burnt bottom layer.