Oct 16, 2006 · I've been making - and teaching folks to make - paella for over 30 years and here are a few observations. (Oh, and that interesting web site notwithstanding, I find the term "paella *pan*" redundant, since a paella is a pan. As is the dish made in it.) I've had both the earthenware and steel paellas. The earthenware did not survive long.

May 27, 2003 · There is a paella-specific propane burner (called a paellero), available in a number of sizes, that will make the job easier. Tienda has them: paellero. FWIW, a paella pan is also called a paellero. Our party pan is 26", and that usually gets cooked over a wood fire.

Dec 23, 2016 · I bought the paella pans because they easily fit in my little Cuisinart CSO that can’t accommodate the long handles of the sauté pans when I want to finish something in the oven. Edited to add that I have the smaller pans: 20 and 25 cm. The 27 cm paella is the same 4 cm height as the sauté pan and that big honking 35 cm paella is 4.5 cm high.

Jan 31, 2013 · Method for Seafood Paella recipe Warm the saffron in a medium saucepan for about 30 seconds and then add 4 cups of stock, the paprika and a bay leaf. Simmer very gently. If using whole prawns, break off the heads, remove the shells and de-vein. Then add the heads to the stock (if using vegetable stock) and put the prawn bodies to one side.

Dec 31, 2023 · The book explores some of the traditional methods and recipes of cooking the dish, delving into the near science behind cooking paella. A lot of the recipes in the book start on the stove before cooking in the oven which seems a little unusual to me. I always thought of paella as being a stove top recipe. Edited August 18, 2024 by Tempest63

Jul 9, 2007 · Paella pan: A real paella pan is made of carbon steel and costs very little money. If you want a fancy paella pan, I'd suggest one of the Paderno Grand Gourmet stainless steel paella pans with a 7 mm aluminum base. These will outperform the Mauviel pan.

Jul 11, 2013 · Feeding paella to such a big crowd is problematic because the essence of the dish (irrespective of local issues of whether it should have rabbit or seafood) is to have a really thin layer of rice, to get it adequately dry and get the "socarrat" crust. Meaning that for 100 you would need a really huge pan (or, many pans).

Dec 23, 2016 · For paella I use the "standard" thin carbon steel pans. I've never worried about losing seasoning on thise pans, they get abused as I always do paella over a live fire using a 22" Weber kettle. I keep heavy tomato product cooks far away from my cast and carbon, instead using porcelain coated cast.

Aug 26, 2024 · I’ve been a little disappointed with the results of my attempts at cooking a paella in preparation of our tapas nights. Specifically I have been unable to get a decent socorrat using either a 12” cast iron Lodge skillet or a 32 cm Le Creuset paella pan. The results of the actual paella have been good.

Sep 12, 2018 · Id say it would be accurate enough to think of paella as a rice dish cooked in a large shallow pan , preferably outdoors on an open fire a rice dish , ' arroz con ..... ' is a rice dish cooked in a pot. maybe traditionally Meat based paella did not have seafood or fish. Edited September 14, 2018 by rotuts