Cody Casey
The word paella refers to both a rice dish and the pan it's cooked in. The dish takes its name from the wide, shallow pan used to cook it over an open fire. The pan is traditionally made of polished carbon steel, with a slightly concave bottom. It has two curved handles and slanting sides. In many regions of Spain and other Spanish-speaking countries, the term paellera may be used for the pan, while paella is reserved for the rice dish. However, Valencians commonly refer to both the dish and the pan as paella.
| Characteristics | Values |
|---|---|
| Name | Paella or Paellera |
| Pronunciation | "Paɪˈɛlə", "Pah-eh-ya", "Pah-eh-yah" |
| Origin | Valencian Community, Spain |
| Meaning | Frying pan |
| Etymology | Derived from the Old French word "paelle" for frying pan, which comes from the Latin word "patella" |
| Use | Used to cook and serve the rice dish, Paella |
| Construction | Large, round, shallow pan with slanting sides and two handles |
| Material | Carbon steel, enameled steel, or stainless steel |
| Size | 8 inches to 60 inches in diameter |
| Maintenance | Requires priming and seasoning for carbon steel pans; enameled steel is easier to maintain but more fragile; stainless steel is heavy-duty and requires no upkeep |
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What You'll Learn
'Paella' and 'paellera' are interchangeable
Paella is a Valencian word that means frying pan, from which the rice dish also gets its name. In many regions of Spain and other Spanish-speaking countries, the term "paellera" is used for the traditional pan, while "paella" is reserved for the rice dish prepared in it. However, in the Valencian community, locals often refer to the pan as "paella" instead of "paellera". This is because "paella" is a fundamental iconic element of Valencian cuisine, and the word has been used so many times over the years to refer to both the dish and the pan.
According to the etymologist Joan Coromines, the Catalan word "paella" derives from the Old French word "paelle" for a frying pan, which in turn comes from the Latin word "patella" for pan. The word "paella" is also related to "paila", used in many Latin American countries to refer to cookware resembling metal and clay pans, which are used for both cooking and serving.
The most traditional kind of paella pan is the polished, carbon steel paella pan, which is affordable, lightweight, and conducts heat very efficiently. However, carbon steel requires some seasoning and maintenance between uses. Another option is an enameled steel paella pan, which is easier to maintain but more fragile. A third option is a stainless steel paella pan, which is heavy-duty and requires no special upkeep but is more expensive.
Paella pans are wide and shallow, creating a large surface area that allows liquid to evaporate and form a crispy golden crust (socarrat) on the bottom. The size of the pan depends on the number of people being served, ranging from a single-serving 8-inch pan to a 60-inch pan that can cook enough paella for 300 people.
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'Paellera' is the traditional term for the pan
Paella is a Valencian word that means frying pan, from which the rice dish gets its name. In many regions of Spain and other Spanish-speaking countries, the term "paellera" is 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. According to the etymologist Joan Coromines, the Catalan word "paella" derives from the Old French word "paelle" for a frying pan, which in turn comes from the Latin word "patella" for pan. The word "paella" is also related to "paila", used in many Latin American countries.
In Valencia, the birthplace of this nationally recognized dish, paella is cooked over an open fire fuelled by orange tree and pine branches and pine cones. This produces an aromatic smoke that infuses the dish. Dining guests traditionally eat directly from the pan instead of using plates. Some recipes call for the pan to be covered and left to settle for five to ten minutes after cooking. After cooking, a layer of scorched rice may be found at the bottom of the pan, called "socarrat" in Valencian. This layer develops on its own if the paella is cooked over a burner or open fire. Valencians consider this positive (as long as it is not burnt) and enjoy eating it.
The most traditional kind of paella pan is the polished, carbon steel paella pan. Carbon steel pans are traditionally used across Valencia, the heart of paella country. They are affordable, lightweight, and conduct heat very efficiently. However, carbon steel requires some seasoning and maintenance between uses, so it is important to follow the instructions that come with the pan. Over time, carbon steel pans develop a patina, due to a reaction of the metal with certain ingredients, that gives the rice a distinctive flavour appreciated by locals.
Another kind of paella pan is the enameled steel paella pan, which is probably as traditional as the carbon steel one. The upside of this kind of pan is that it doesn't need to be primed, but the downside is that it is somewhat more fragile. If a bit of enamel chips, you'll have to oil that section of the pan after each subsequent use. A fancier kind of paella pan is the stainless steel paella pan. These pans are beautiful and do not need to be oiled between uses, but they are more expensive than traditional steel pans. They also do not develop a patina with each use, so some of the characteristic flavours are lost.
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'Paellera' is derived from the Latin word 'patella'
The word "paellera" is derived from the Latin word "patella", which referred to a flat plate or shallow dish. Over time, the word "patella" evolved into "paella" in Valencian and "padilla" or "paellera" in Castilian Spanish.
The word "paellera" is used to refer to the wide, shallow pan used to cook paella, which is a traditional Spanish rice dish from Valencia. The dish is cooked over an open flame, and the pan's design, with its two handles and a flat bottom, typically made of carbon steel or cast iron, ensures even heat distribution and the formation of a crispy crust on the bottom, known as "socarrat".
While some people may use the word "paella" to refer to both the dish and the pan, the use of the word "paellera" to identify the container arose to facilitate the distinction between the two. According to the etymologist Joan Coromines, the Catalan word "paella" derives from the Old French word "paelle" for a frying pan, which in turn comes from the Latin word "patella".
The Royal Spanish Academy (RAE), the institution in charge of regulating the Spanish language, recognizes that both "paella" and "paellera" can be used as valid terms for the pan. However, some people may be averse to the use of "paellera", fearing that it may replace the classic use of "paella" or be confused with existing meanings associated with the word.
When pronouncing "paellera", simply add "era" to the end of "paella". The first "l" in "paella" is pronounced with a soft sound, similar to the "ll" in "pollo" in Spanish, and the "a" is pronounced with an open sound. Therefore, the correct pronunciation of "paellera" is likely "pah-eh-ya-rah" or "pah-eh-yah-rah", with the stress on the second syllable.
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'Paellera' is easier to search for than 'paella'
Paella is a Valencian word that means frying pan, from which the rice dish gets its name. The pan is wide and shallow, allowing the liquid to evaporate and form a crispy golden crust called socarrat. The word "paellera" is also used in many regions of Spain and other Spanish-speaking countries to refer to the pan, while "paella" is reserved for the rice dish. Both terms are correct, but "paellera" is the term to use if you want to specifically search for the pan.
The reason for the distinction is that "paella" is such a fundamental element of Valencian cuisine that locals use the term to refer to both the dish and the pan. However, if you are searching for the pan specifically, using the term "paellera" will yield more accurate results.
The paella pan is traditionally made of polished carbon steel, which is affordable, lightweight, and conducts heat efficiently. This type of pan develops a patina over time, giving the rice a distinctive flavour. However, carbon steel requires seasoning and maintenance, including an initial priming process. Another option is an enameled steel paella pan, which is easier to maintain but more fragile. Stainless steel paella pans are also an option, but they are more expensive and do not develop the same patina as carbon steel pans.
The size of the paella pan is an important factor to consider, depending on the number of people you plan to serve. Paella pans range from eight inches for a single serving to 60 inches, which can cook enough paella for 300 people. It is worth noting that the depth of the finished dish should not be more than one to one and a half inches, so the size of the pan will depend on the number of servings desired.
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'Paellera' is used in other Latin American countries
The word "paella" is derived from the Valencian word for a frying pan. However, in many Latin American countries, the term "paila" is used to refer to cookware resembling metal and clay pans, which are used for cooking and serving. The word "paellera" is also used in some Latin American countries to refer to the pan used to cook paella.
Paella is a rice dish that originated in the Valencian Community in eastern Spain. It is regarded as one of the community's most identifying symbols and is one of the best-known dishes in Spanish cuisine. The dish is typically cooked over an open fire, and guests traditionally eat directly from the pan.
Over time, paella has become popular in various Latin American countries, where it has been adapted to suit local tastes and ingredients. For example, "Arroz a la valenciana" is a Latin American and Filipino adaptation of the Valencian style of cooking rice, which uses annatto instead of saffron. "Arroz con pollo" is another Latin American adaptation of paella, which includes chicken.
In addition to these variations, there are also other Latin American dishes that are descendants of paella. For example, "Bringhe" is a pre-colonial Filipino dish derived from biryani but merged with paella during the colonial period. It uses glutinous rice, turmeric, and coconut milk. "Locrio" is a Dominican dish that is also a descendant of paella. These dishes showcase how paella has influenced and inspired cuisines in Latin America, adapting to local ingredients and culinary traditions.
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Frequently asked questions
"Paellera" is the correct term for the pan used to make paella. "Paella" refers to the rice dish. However, in the Valencian community, locals often use "paella" to refer to both the dish and the pan.
"Paella" is a Valencian word that means "frying pan". It is derived from the Latin word "patella", which means "pan".
A paella pan is a large, round, shallow pan with slanting sides and two curved handles. It is designed to transmit heat rapidly and cool off quickly.
The most traditional type of paella pan is made of polished, carbon steel. This type of pan is affordable, lightweight, and conducts heat very efficiently. However, carbon steel requires seasoning and maintenance between uses. Another option is an enameled steel paella pan, which is easier to maintain but more fragile. The fanciest option is a stainless steel paella pan, which is heavy-duty and requires no upkeep, but is also the most expensive.
Paella pans range in diameter from 8 inches for a single serving to 60 inches for feeding 300 people. When deciding on the size, consider the maximum number of people you will be feeding and where you will be cooking.
