The Perfect Paella Pan: Your Ultimate Guide To Paella Cookware

A paella pan is a wide, shallow cooking vessel used to make the Spanish rice-and-meat (or seafood) dish of the same name. The word paella is a Valencian word derived from the Latin term for pan. The pans are wide and shallow to create a maximum surface area, allowing liquid to evaporate and to form a crispy golden crust (called socarrat) on the bottom. Paella pans can be made from cast iron, enameled metal, brushed aluminum, or carbon steel. They range in size from single-portion pans to ones that are several feet wide and can feed over 100 people.

Paella pan size

The size of your paella pan will depend on the number of people you plan to cook for, your heat source, and the size of your cooker.

Paella pans range in diameter from eight inches for a single serving to 60 inches, which can cook enough paella to feed 300 people. The most popular sizes are between 14 and 16 inches in diameter, which can serve four people. If you're cooking for a crowd, you can buy a large outdoor paella tripod kit that includes a stand, burner, and paella pan.

When deciding what size pan to buy, think about the maximum number of people you're likely to be feeding, and where you'll be cooking. Measure your oven or grill before you decide on a pan. On a stovetop, you can put large pans over two or three burners.

Here's a paella pan size guide for different serving sizes:

• 4 to 6 servings: 16-inch pan
• 6 to 8 servings: 18-inch pan
• 8 to 12 servings: 22-inch pan
• 12 to 20 servings: 26-inch pan
• 20 to 40 servings: 32-inch pan

For a home stovetop, the maximum size is usually 20 or 22 inches. In an oven, the largest size is typically 17 or 18 inches. A large outdoor grill can usually handle a pan up to 26 inches. If you're looking for more flexibility, a gas paella burner can be used with any size pan up to 40 inches.

A good guideline is to choose the largest size pan that will work for your heat source. This is because the larger the pan, the thinner the layer of rice, resulting in more delicious paella.

Paella pan types

Paella pans are traditionally made from carbon steel and are thin, lightweight, and highly responsive to changes in heat. They are also affordable, efficient heat conductors, and absorb the flavours of paella over time. However, they discolour almost immediately and can rust if not properly maintained. For this reason, it is important to follow the care instructions that come with your pan.

Another option is to go for a 'Pata Negra' paella pan, which is made from double-thick carbon steel. This variety has all the benefits of a regular carbon steel pan but is thicker, which helps it retain heat and protects it from warping.

If you are looking for something more heavy-duty, stainless steel pans are durable, require little maintenance, and do not rust. However, they are more expensive and should not be used with metal utensils or cleaning tools.

For an easy-to-clean, low-maintenance option, non-stick pans are also available. However, it is more difficult to achieve the coveted socarrat (caramelized rice crust) with this type of pan.

Finally, enameled steel pans are a durable and affordable option. They are basically carbon steel pans coated with black enamel, which prevents rust and makes cleaning easy. However, the enamel can chip if treated too roughly.

Caring for a paella pan

Caring for your paella pan depends on the type of material it is made from. Here are some tips for each type:

Carbon Steel Pans:

• Wash, dry quickly, and coat with a neutral oil after each use to prevent rust.
• If rust appears, scrub it off with steel wool before using the pan again.
• Store the pan in a dry place away from humidity.

Pata Negra Pans:

These double-thick carbon steel pans require the same care as regular carbon steel pans.

Enameled Steel Pans:

• Be careful not to treat these roughly, as the enamel can chip. However, this is usually only a cosmetic issue and does not affect the pan's performance.
• Before the first use, add a small amount of water to the pan and heat it on the stove to remove the protective coating and any stickers. Repeat this process several times, then wash the pan with hot soapy water and dry it thoroughly.

Stainless Steel Pans:

• Use wooden or plastic utensils and washing tools to avoid scratching the surface.
• Wash by hand.

Some general tips for using and maintaining your paella pan:

• Avoid using cast-iron or non-stick pans for cooking paella, as they are not ideal for achieving the desired level of crispiness.
• Avoid using metal utensils or cleaning tools on stainless steel pans to prevent scratching.
• Always measure your oven or grill before purchasing a paella pan to ensure it fits properly.
• If you're cooking for a large group, consider using a propane paella grill or a steel tripod if you want to cook over an open fire.

Paella cooking methods

Paella pans are wide and shallow, with sloping sides, to create a large surface area that allows the liquid to evaporate and forms a crispy golden crust (socarrat) on the bottom. They are typically made from cast iron, enameled metal, brushed aluminium or carbon steel, which conducts heat quickly and evenly.

When cooking paella, the pan is heated on a grill, stovetop or open fire. The traditional method is to cook paella over an open fire or using a specially designed paella grill. However, it can also be cooked on a stovetop, in which case, it is important to ensure the pan is not too big for the burner. If using a stovetop, the cooking process may be finished in the oven, where the paella bakes uncovered for 10-20 minutes, being rotated a half-turn for even baking.

Paella is cooked uncovered and unstirred, allowing the socarrat to form. The rice should be cooked in one layer and should not be more than two inches deep.

Before using a paella pan for the first time, fill it with water and heat it on the stove to remove any protective coating, repeating several times. Then, wash the pan with hot soapy water and dry it thoroughly.

Paella ingredients

Paella is a rice-based dish, so rice is the most important ingredient. The best type of rice to use is a short-grain variety known as Bomba rice, which is grown in Spain and can absorb a lot of liquid without becoming mushy. Calasparra rice is another short-grain variety that can be used. Medium-grain rice can be substituted, but long-grain rice or risotto rice (arborio) are not recommended.

The other key ingredient is saffron, which gives paella its colour and a wonderful aroma. Saffron is expensive, but it is worth it for the best results and the most traditional flavour.

Paella usually includes meat or seafood. Chicken is the most common type of meat, but rabbit, pork, turkey, and chorizo are also used. For seafood, prawns or shrimp, mussels, and calamari are popular choices. Other types of seafood used include clams, scallops, and squid.

Vegetables are also a key component of paella. Onion, bell pepper, and garlic are typically included, along with tomatoes, parsley, and peas. Other vegetables that can be used include artichokes, green beans, mushrooms, and asparagus.

Spices used in paella include paprika, bay leaf, and salt and pepper.

Finally, olive oil is used to cook the other ingredients, and chicken broth or stock is added to the rice during cooking.

Frequently asked questions