What is the best pan to cook paella in?

Contents show

Many of our experts agree that Garcima is the way to go when shopping for paella pans and it’s not just for the price point. This 15-inch carbon steel pan can serve three to five people, conducts heat evenly and is completely versatile.

Can you use stainless pan for paella?

Most paella pans are oven-safe if they are made from carbon steel, stainless steel, cast iron, or enameled steel. Nonstick pans, however, should not be used in the oven.

Is non stick pan good for paella?

Best overall paella pan

The non-stick coating works well and we achieve some crisp socarrat on the base of the paella without any sticking. It’s easy to clean, but as an added bonus it’s also dishwasher-safe.

What is the difference between a paella pan and a skillet?

A paella pan is shaped much like a skillet with only short helper handles on both sides. There is no long handle to allow for easy one-handed operation. Paella pans sometimes have even shorter sidewalls and are used to cook paella, though you could cook other things in them as well.

What is the name of the pan you cook paella in?

The pan is made out of polished or coated steel with two side handles. In many regions of Spain and other Spanish-speaking countries, the term paellera may be used for the traditional pan, while paella is reserved for the rice dish prepared in it. Both paella and paellera are correct terms for the pan.

What material is best for paella pan?

Carbon steel is the traditional material for paella pans in Spain because it has the highest thermal conductivity and makes for fast and even heating. This allows you to create the perfect socarrat (the crispy, crusty part of the paella that becomes caramelized and toasted on the bottom of the pan while cooking).

Can I use a cast iron pan for paella?

Paella experts like the thin carbon steel pans that heat fast and don’t retain too much heat. You can substitute a stainless steel or aluminum skillet, but cast-iron and nonstick pans are discouraged.

INTERESTING:  What kind of doctor can lance a boil?

Why does my paella pan rust?

This is normal. By the way, if you forget to seal the pan and it does rust before your next use, don’t worry. Just remove the rust with a bit of steel wool (it comes off easily) before using it. No harm done.

Why does a paella pan have dimples?

An authentic carbon steel pan will have a dimpled base which gives the rice a certain texture whilst cooking. Because the steel is not surface protected, it requires a little more seasoning than other types of paella pans in order to prevent them from oxidising – so always follow the seasoning recommendations.

Can you cook paella on the stove?

If you are preparing paella for two to four people, you can cook it on the stovetop, using a large, heavy-bottom frying pan at least 2.5 to 3-inches deep. If you have a 12-inch paella pan, you can definitely use it on a large gas burner.

How big of a paella pan do I need?

The most popular pan sizes are between 14 and 16 inches, and all of those are able to serve 4 people. If you typically serve 4 people, then you can either get a 14, 15 or 16 inch pan. I suggest getting the 16 inch pan, because you are going to want leftovers!

How do you season a new paella pan?

How to season a paella pan

  1. Thoroughly wash your paella pan with hot, soapy water.
  2. Line a sheet pan with foil, place it on the bottom rack of your oven, and then preheat your oven to 400-450 F.
  3. When your oven has finished preheating, place your dry and empty paella pan over medium-low heat for 3-4 minutes.

What is the secret to a good paella?

The secret of successful paella

You must pour more water than necessary and let reduce everything, so that the broth takes all the flavor of the whole. This reduction step is very important.

What is the best rice to use for paella?

The best rice for paella is Bomba rice, also labelled as Valencia Rice or Rice de Valencia (Valencia is the region that Paella is said to have originated from). The other common rice is called Calasparra Rice (a region in Spain where it is grown).

What is a traditional paella pan made of?

Traditionally made from carbon steel, paella pans are thin, which make them very responsive to changes in heat.

What ingredient makes rice yellow in paella?

The most important spice for a traditional paella is saffron, which gives the ish its rich, golden color. However, because saffron is so expensive (more expensive by weight than gold, in fact), some paella cooks use turmeric or dyes instead.

How do you take care of a paella pan?

Cleaning & storage

Clean thoroughly with a pan scourer and soap and then rinse. Dry the pan immediately and never allow the pan to air dry after washing. As with the new pan, simply seal the pan with some cooking oil and wipe over with kitchen roll. Finally store your pan in a dry place in a plastic bag if possible.

How do you store carbon steel paella pans?

Paella Pan Care Instructions

  1. Never store a pan when wet and never allow it to air dry; drying it immediately will help prevent rust.
  2. Polished steel pans are not dishwasher safe, and are not recommended for electric cook tops.
  3. Always oil a pan before storage to prevent rust.

What is paella served with?

Paella is often served with Spanish bread, which is traditionally used as an accompaniment to seafood dishes. However, you can also serve it with French baguette, Italian bread or even tortillas if you’re feeling adventurous.

What is the crusty bottom of paella called?

Soccarat is the slightly crusty flavor enhanced caramelized layer of crunchy rice that forms on the bottom of the paella pan.

INTERESTING:  Can I cook my turkey at a higher temperature?

Should you wash paella rice?

Don’t wash the rice before cooking because we want to keep the outer layer of starch. Don’t stir the rice while cooking! Traditional paella cooks a crusty, flavorful rice layer at the bottom of the pan called the socarrat. The socarrat is a key component of authentic paella.

Can I use basmati rice for paella?

Although you have some options for substituting your paella rice, there are still certain kinds of rice that you should steer away from. Basmati rice unfortunately is one of those varieties of rice that you should not use for your paella.

Do you cook paella on high heat?

Cooking a paella requires high heat for sautéing and then moderate to low heat for simmering.

How many does an 18 inch paella pan serve?

18 inch (46 cm) Traditional enameled paella pan for up to 12 servings.

How many people does a 17 inch paella pan feed?

17 Inch Traditional Steel Paella Pan – Serves 8

This size pan makes enough paella for a dinner for 8 people. It is the traditional steel paella pan used by Spaniards for centuries. The pan bottom is dimpled in order to spread heat evenly.

What can you not cook in carbon steel?

It is not ideal to cook acidic foods in any of your carbon steel pans. Acidic items like citrus, wine, and vinegar can strip away the patina that you’ve built up in your pan. Carbon steel is made of 99% iron as well, so it’s reactive, and we recommend cooking your acidic ingredients in a stainless clad pan.

Why is my paella mushy?

Paella is a dry rice, which means that the liquid must be completely absorbed at the precise moment the rice is done. Missing the mark can lead to undercooked grains or a mushy paella. Finding a wide, stable, and powerful source of heat that will evenly reach the entire pan is key to success.

How do I get a good paella crust?

The crust on the bottom can be made in two ways. First, when the rice is almost finished cooking, take the pan with the paella off of the heat and let the rice absorb the remaining water. This will let the rest of the rice continue to cook while the heat from the bottom of the pan creates a crust.

Do you add cooked or uncooked rice to paella?

Add uncooked rice to the pan to toast the rice – adding flavor – and then cover with saffron-infused chicken stock. Cook the paella in the oven until it is done. In this video, Chef Fernando provides an online cooking lesson for making Paella, a Spanish classic.

Do you put onion in paella?

Do not add onions to the paella. Paella is a “dry” rice. Onions are a wet vegetable. Add onions to other types of rice dishes, but never to a paella.

What can you not put in paella?

Paella Do’s and Don’ts (with Infographic)

  • DON’T: Add chorizo to your paella.
  • DO: Use other meats, such as chicken, pork or rabbit.
  • DON’T: Stir the paella after adding the rice.
  • DO: Turn up the heat in the final minutes to get ‘socorrat’.
  • DON’T: Be tempted to add chillies or hot sauce.

What’s the difference between paella rice and arborio rice?

Arborio rice has a creamy, chewy texture due to its higher amylopectin (one of two components in its starch) content. Paella rice absorbs more liquid than risotto rices, however it too would become ‘creamy’ if you stirred it like a risotto, since it also has a high starch content.

Why is my paella red?

For example, tomatoes are often added to paella, just like pimenton dulce, or sweet paprika powder with intense red color. The remains of baking the ingredients and stock used in some variants also give color. Altogether, it is indeed not only the saffron or the dye that gives paella its specific color.

How much saffron do you use in paella?

If you make paella for 8 people/portions, the saffron needed will be 8 drops OR 2 pinches . 125 and so on, if you want to add another one to the 8 just add another drop you will always be accurate. If you want to add more people you add another DROP and so on. If you want to increase the portions is fine.

INTERESTING:  How long do I cook 700g beef?

What is the most typical dish in Spain?

Paella is perhaps the most famous Spanish dish of all, and certainly one of the most abused. Authentic paella originates from the region around Valencia, and comes in two varieties: Paella Valenciana, with rabbit and chicken; and seafood paella.

How do you clean a pata negra paella pan?

As with any carbon steel pans, These pans requires a bit of care: you must dry the pan right after washing It and then rub the inside with a little vegetable oil to prevent rusting.

How do I keep my carbon steel pan non stick?

Before storing pans, dry them thoroughly with a towel, then store the pans in a dry place. For nonstick and regular pans, you’ll likely want a paper towel in between pans, or felt pan protectors, to avoid scratches. When treated right, your carbon steel cookware can last a lifetime.

Do you eat paella with a fork or spoon?

4. – The most appropriate utensil for eating paella is a spoon. Using a fork is just tacky.

What salad goes best with paella?


  • House Salad. Romaine and mesculon mixed lettuce, tomatoes, juliene cut carrots and red sliced cabbage.
  • Caesar Salad.
  • Mediterranean Salad.
  • Basque Salad.
  • Levante Salad.
  • Ibiza Salad.
  • Gazpacho.
  • Vichyssoise.

What dessert goes best with paella?

What Dessert Goes With Paella? 14 Sweet Treats

  1. Churros with hot chocolate sauce.
  2. Sangria sorbet.
  3. Spanish flan.
  4. Marinated strawberries in orange liqueur.
  5. Crema catalana.
  6. Spanish almond nougat.
  7. Burnt Basque cheesecake.
  8. Boozy grilled pineapple.

Why do chefs use carbon steel pans?

A carbon-steel skillet can brown food just as deeply and evenly as cast iron. It also has two advantages: It heats up more quickly, and its lighter weight makes it easier to handle.

Are carbon steel pans better than cast iron?

While cast iron is slow to heat up, carbon steel pans reach the ideal cooking temperature quickly. The slight bow in the carbon steel cookware allows the pan to cool down quickly. This feature is desirable when cooking delicate foods such as flash frying, sautéing, etc. Cast iron pans have better heat retention.

What oil is best for seasoning carbon steel?

For seasoning and cooking with carbon steel pans, use a neutral oil with a medium smoke point. These oils include canola oil, sunflower oil, grapeseed oil, vegetable oil, and corn oil. Avoid oils with high smoke points since carbon steel cookware heats up very quickly and can burn your oil.

Do you need a paella pan to make paella?

Want to dabble in paella without committing to a special pan? No problem! Any wide, shallow skillet will be up to the job. If you’re making your paella in the oven, just make sure that the entire pan, even the handle, is heat-safe.

Do you burn the bottom of paella?

The rice must cook through, but once it’s cooked you want to keep heating the bottom of the pan without stirring at all, so the bottom is burnt.

Do you cook paella covered or uncovered?

“Paella is not a steamed rice, cooked in a covered pan, but generally a ‘dry’ rice that cooks uncovered in a wide, flat paella pan.

Do you oil a paella pan?

Be sure to dry the pan thoroughly, and then lightly coat the inside with a bit of vegetable oil. This seals the surface to prevent rusting. As for regular cleaning and maintenance, it’s fine to let the pan soak with water in it for a couple of hours or overnight. This makes clean up easier.

Can you cook paella in a cast iron pan?

Paella experts like the thin carbon steel pans that heat fast and don’t retain too much heat. You can substitute a stainless steel or aluminum skillet, but cast-iron and nonstick pans are discouraged.