Ella Walter
A 22 cm paella pan is considered small, with the most popular sizes ranging from 28 to 40 cm. The size of the pan is important when cooking paella, as the rice should be cooked in a thin layer for the best taste. A 22 cm pan is ideal for cooking a small paella with a thin layer of rice, which will have a stronger flavour. This size of pan is designed to serve around 6 to 8 people, depending on portion size.
| Characteristics | Values |
|---|---|
| Diameter | 22 inches (55 cm) |
| Serves | 12 people |
| Material | Carbon steel |
| Base | Dimpled |
| Use | Stovetop, outdoor grill |
| Care | Hand wash, season with oil |
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What You'll Learn
A 22 cm paella pan is made from carbon steel
A 22 cm paella pan is on the smaller side, with the most popular sizes ranging from 28 to 40 cm. This size is ideal for preparing rice portions for an intermediate number of diners, ensuring flavour is not sacrificed.
A 22 cm paella pan made from carbon steel is an excellent choice. Carbon steel pans are known for their versatility and high heat tolerance, making them suitable for a wide range of dishes beyond paella, including stir-frying, sautéing, and cooking omelets. They are also excellent for searing meats due to their ability to withstand high temperatures.
The process of crafting carbon steel pans involves selecting the highest quality steel, which is then shaped by skilled artisans using a combination of traditional techniques and modern machinery. The result is a durable and versatile pan, such as the Mineral B Carbon Steel Paella Pan, designed to heat evenly and maintain the perfect cooking temperature for creating an authentic socarrat, the signature caramelized crust of a well-made paella.
To ensure the best performance and longevity of a carbon steel paella pan, proper seasoning is crucial. The seasoning process involves cleaning the pan with hot water, drying it thoroughly, and then applying a thin layer of oil with a high smoke point, such as grapeseed or canola. This process should be repeated several times to build up a non-stick patina, which will improve with regular use and additional seasoning as needed.
Carbon steel paella pans are traditional and valued for the unique flavour they impart to dishes. With proper care, a 22 cm carbon steel paella pan will provide an excellent cooking experience and contribute to delicious, authentic paellas.
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It serves 12 people
A 22 cm paella pan is on the smaller side, and is suitable for cooking on a stovetop, in an oven, or over a live fire. The number of people that a paella pan can serve depends on how much rice you use and how thick the layer of rice is. If you like your paella with a lot of flavour, you will need to use a thin layer of rice, about 2 cm thick. In this case, you should divide the predetermined number of servings by 2.
Assuming you are using 100 grams of dry rice per person, a 22 cm paella pan will serve 12 people. This is because the most popular sizes of paella pans are between 28 and 40 cm, which can serve 4 to 12 people. A 22 cm pan is smaller than these popular sizes, so it will serve fewer people.
If you are serving other food before or alongside the paella, this will also affect how much paella people eat and how many servings you can get out of the pan. If you need to serve more people, you can add more rice, along with meat, vegetable, or seafood garnishes to the pan. This will result in a thicker layer of rice, and you will be able to serve more people.
It is important to note that the base of your paella pan should be proportional to your stove or heat source. If it is too small, the rice will not cook properly, and the rice on the sides will be hard.
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It's best to cook with a thin layer of rice
A 22 cm paella pan is on the smaller side, with the most popular sizes ranging from 28 to 40 cm.
Now, here's some advice on why it's best to cook with a thin layer of rice:
When making paella, it's important to use the right amount of rice to ensure even cooking and the desired texture. A thin layer of rice, about 2 cm thick, is recommended for a few reasons. Firstly, it allows for homogeneous cooking, ensuring that all the rice grains cook evenly. A thin layer also enables the formation of a crusty, flavorful rice layer at the bottom of the pan, known as socarrat, which is a key component of authentic paella. By spreading the rice thinly, you maximize the surface area in contact with the heat source, promoting even cooking and the development of the coveted socarrat.
Additionally, a thin layer of rice intensifies the flavor of the dish. With a minimal layer of rice, the proportion of socarrat increases, enhancing the overall taste experience. This style of preparation may yield fewer servings, but it guarantees maximum flavor. It is worth noting that the type of rice used also matters. Short or medium-grain rice varieties, such as Calasparra and Bomba, are ideal for paella due to their ability to absorb flavors and their resistance to overcooking.
When cooking paella, it is crucial not to stir the rice. Instead, gently shake the pan once or twice during cooking to prevent the rice from becoming mushy and to maintain the integrity of the socarrat. Remember, the key to successful paella is in the technique, the quality of ingredients, and the right rice-to-liquid ratio, which is typically 1 cup of rice to 2.3 to 3 cups of liquid.
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It's suitable for stovetops and outdoor grills
A 22 cm paella pan is considered small compared to the popular sizes of paella pans, which range from 28 to 40 cm. This size of pan is suitable for stovetops and outdoor grills, making it a versatile option for cooking paella.
Paella is a traditional Spanish dish that can be cooked on various heat sources, including stovetops, outdoor grills, and even wood fires. The versatility of a 22 cm paella pan allows you to cook this delicious dish in your kitchen or take it outdoors for a grilling experience.
When using a stovetop, a 22 cm paella pan is an ideal size as it fits comfortably on most burners. You can follow the traditional paella recipe, browning the chicken and meat, adding vegetables, and then the broth and rice. It's important not to stir the mixture once the rice is added.
For outdoor grilling, a 22 cm paella pan can be placed on a grill over hardwood lump charcoal or a charcoal grill. The key to successful paella on a grill is temperature control. You need to be able to raise and lower the heat source or the pan itself to adjust the cooking temperature. This ensures that the paella cooks evenly and you can prevent the rice from burning.
Whether you're cooking on a stovetop or outdoor grill, a 22 cm paella pan offers a convenient size for preparing and serving this flavorful Spanish dish. Its compact size makes it easy to handle and store, while still allowing you to cook a generous portion of paella to share with family and friends.
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Paella pans are shallow, with a depth of 1 3/4–3 inches
A 22 cm paella pan is a suitable size for a home stovetop, where the maximum size is usually 20 or 22 inches. Paella pans are shallow, with a depth of 1 3/4–3 inches, and a wide surface area, allowing the liquid to evaporate and form a crispy golden crust (socarrat) on the bottom. The depth of the pan is important as paella tastes better when the rice cooks in a thin layer, and the layer of rice should be no more than two inches deep. The pans are also designed to allow for maximum control over the heat and flexibility.
The pans are made from a variety of materials, including carbon steel, stainless steel, and enameled steel. Carbon steel paella pans are the traditional option, used across Valencia, the heart of paella country. They are affordable, lightweight, and conduct heat very efficiently. However, they require seasoning and maintenance between uses. Stainless steel pans are heavy-duty and durable but are more costly. Enameled steel pans are made of carbon steel coated with a speckled black enamel finish. They are affordable, lightweight, and easy to clean, but the enamel coating can be damaged if the pan is not handled carefully.
The size of the paella pan is important not only for the number of servings but also for the cooking method. Traditional paella pans, also known as "iron paelleras," are used by professionals in restaurants as they absorb and distribute heat efficiently. These pans have a slightly convex base, which helps with even heat distribution. Induction paelleras, on the other hand, have a completely flat base to optimize the contact surface and are thicker to withstand high concentrations of heat.
The handles of a paella pan are not included in the measurement. For example, on a 14-inch pan, the handles protrude about 2 inches on each side. Traditional paella pans have a slight dip in the center, so they won't sit flat on a smooth-top electric burner. In this case, a flat-bottomed pan designed for modern burners is a better option.
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Frequently asked questions
A 22 cm paella pan serves 12 people.
There is no single "best" material for a paella pan. Carbon steel is the most traditional and conducts heat quickly, but it may rust if not properly maintained. Stainless steel pans are easy to maintain and make great gifts, but they are more expensive. Enameled steel pans are inexpensive and rust-resistant.
A thin layer of paella, up to about 1 cm deep, cooks and tastes the best.
A 22 cm paella pan will not fit in a standard oven. It can be used on top of a stove, on an outdoor grill, or over a live fire. Traditional paella pans are designed for gas hobs or open fires. If you are using an electric stove, a flat-bottomed paella pan is recommended.
A standard gas hob can accommodate pans up to 36 cm or 38 cm, depending on the burner size. For larger pans, you can use a burner that spans multiple burners, but you will need to move the pan during cooking to ensure even heat distribution.
