When the liquid is near the stage of totally absorbed by the rice, use a spoon to stir slightly from time to time to avoid sticking to the pan, lower slightly the heat if necessary. Using animal fat also seem easier to get socarrat than using vegetable oil.
Personally I love socarrat. I’ve a thick non-stick aluminium paella pan, rather easy to get socarrat if I heat up more during the end of cooking.
