(A story, a recipe, and a slow ritual from the heart of the Sierra) In Andalucía, rice is more than a meal — it’s a moment. A Sunday. A smell drifting through the olive trees. It’s laughter, the sound of a spoon scraping the paellera , and the satisfying hush when the socarrat  — that golden, crispy layer at the bottom — is finally revealed. Among all the Andalusian rice dishes, there’s one that carries the wild, earthy heart of the mountains: the Arroz Serrano , also known a