Paella Pan Size For A Dozen

To serve 12 people, you'll need a paella pan with a diameter of 22 inches (55.88 cm). This is the traditional steel pan used by Spaniards for centuries. The pan bottom is dimpled to spread heat evenly, and it can be used on top of a stove or outdoor grill.

If you're cooking for a large party, it's worth considering a large outdoor paella tripod kit, which includes a stand, burner, and pan. You can also buy a paella burner and tripod separately.

A 22-inch pan is the traditional size for serving 12 people

A 22-inch paella pan is the traditional size for serving 12 people. This size is ideal for cooking the Spanish rice dish on a stovetop, as it is the maximum size that usually fits. A 22-inch pan is also suitable for an outdoor grill, and a propane-powered paella burner can be purchased for this purpose.

The wide, shallow shape of a paella pan is essential for creating an authentic paella. The large surface area allows the rice to cook evenly, and the liquid to evaporate quickly, forming a delicious crispy crust, or 'socarrat', at the bottom of the pan. The thin layer of rice in a large pan also improves the taste of the paella.

Paella pans are traditionally made from carbon steel, which is lightweight, affordable, and conducts heat very efficiently. This type of pan needs seasoning and maintenance to prevent rust, and careful hand-washing is required. Stainless steel and enameled steel pans are also available, which are more durable and require less maintenance.

When choosing a paella pan, it is important to consider the number of people you will be serving, as well as your heat source. It is recommended to choose the largest size pan that will work for your heat source, and it may be more practical to buy two smaller pans rather than one large one.

Paella pans can be made from carbon steel, stainless steel or enamel steel

To serve 12 people, you'll need a paella pan with a diameter of 22 inches. This size of the pan typically serves 8 to 12 people.

Now, when it comes to choosing the right material for your paella pan, you have three main options: carbon steel, stainless steel, or enamel steel. Each has its own advantages and considerations:

Carbon Steel Paella Pans

Carbon steel paella pans are the traditional choice in Valencia, the heart of paella country. They are lightweight, affordable, and excellent heat conductors. This material allows for even cooking and the development of the coveted "socarrat" (crispy rice crust). However, carbon steel requires regular seasoning to prevent rust and needs to be completely dry before storage. It is also not induction-compatible.

Stainless Steel Paella Pans

If you're looking for a heavy-duty and durable option, stainless steel paella pans are a great choice. They are more expensive than carbon steel but will last a lifetime with proper care. Stainless steel pans are easier to maintain and are rust-resistant. However, they may not distribute heat as evenly, and their thicker construction can make them less responsive to temperature changes.

Enamel Steel Paella Pans

Enameled steel paella pans offer a lightweight and affordable option that is easy to clean and maintain. They are even dishwasher-safe! These pans don't require seasoning and won't rust, making them low-maintenance. However, the enamel coating can be prone to chipping over time, and the finish may not be as attractive as other materials for presentation purposes.

In summary, each type of steel has its advantages and considerations. Carbon steel is traditional, lightweight, and affordable but requires more maintenance. Stainless steel is durable and low-maintenance but may be more expensive and less responsive to temperature changes. Enamel steel is lightweight, affordable, and easy to clean but may not be as durable due to the potential for chipping. The best choice depends on your specific needs, budget, and how much maintenance you're willing to do.

The pans are wide and shallow to create a large surface area

The paella pan is a wide and shallow cooking vessel used to make paella, a Spanish rice-and-meat (or seafood) dish. The pans are wide and shallow to create a large surface area, allowing the rice to cook evenly in a thin layer without getting mushy. This is essential for making an authentic paella recipe.

The wide, shallow shape of the pan maximises the amount of rice touching the bottom of the pan, allowing for a quick and even evaporation of the cooking liquids. This is one of the key elements that makes paella recipes so different from other rice recipes. The large surface area also helps to create as much crispy golden crust (socarrat) on the bottom of the pan as possible. Socarrat is a delicious, sweetish, brown crust that gently sticks to the bottom of a paella pan when cooking this rice dish. It is considered an essential part of the paella and is best achieved over an open fire, although it can also be achieved with a little practice on a gas burner or regular kitchen stove.

The size of the paella pan will depend on the number of people being served and the size of the heat source. The rule is to choose the largest size that fits your heat source, be it a stove, grill, oven, or paella burner. For 12 servings, a 22-inch pan is recommended.

The rice should be cooked in a thin layer

To serve 12 people, you'll need a 22-inch paella pan. This will allow you to cook the rice in a thin layer, which is essential for making an authentic paella.

Paella pans are designed to keep the rice layer thin, allowing the rice to cook in extension rather than height. This is one of the key elements that make paella recipes so distinct from other rice dishes.

The thin layer of rice in a paella pan maximises the amount of rice touching the bottom of the pan. This, in turn, enables the quick and even evaporation of liquids, which is necessary for cooking authentic paella. The wide, shallow shape of the pan creates maximum surface area, allowing for the formation of a crispy golden crust (socarrat) on the bottom.

Socarrat is a delicious, sweetish brown crust that gently sticks to the bottom of the pan when cooking paella. It is a highly prized delicacy and is considered one of the essential elements of a great paella. By cooking the rice in a thin layer, you increase the chances of achieving this desirable crust.

To ensure a thin layer of rice, the average proportion of rice to broth for paella is approximately 1 part rice to 3.5 parts liquid, with 80-100 grams of rice per person. This will give you the ideal starchy consistency for a creamy texture without making the dish overly dense or sticky.

Paella pans are not suitable for all cooktops

Paella pans are wide, shallow, flat-bottomed cooking vessels used to make paella, a Spanish rice-and-meat (or seafood) dish. The wide, flat surface area of the pan allows the rice to cook evenly in a thin layer, which is essential for making an authentic paella recipe.

While paella pans are typically made from carbon steel, stainless steel, enameled steel, or copper, the type of pan you choose depends on your cooktop. Here's a breakdown of the different types of paella pans and their compatibility with different cooktops:

Carbon Steel Paella Pan

Carbon steel paella pans are the traditional option and are ideal for those aiming for an authentic 'socarrat'—a crisp rice crust that forms at the bottom of the pan. They have excellent heat conductivity and work well on gas and electric stovetops. For induction cooktops, you will need a flat-bottomed version, and even then, not all carbon steel pans are induction-compatible, so be sure to check the manufacturer's information.

Enameled Steel Paella Pan

Enameled steel paella pans are coated with a thin layer of enamel, making them more resistant to rust and easier to maintain than carbon steel pans. They are suitable for gas, electric, and induction cooktops. However, for induction cooktops, ensure that the bottom of the pan is flat for optimal heat transfer.

Stainless Steel Paella Pan

Stainless steel paella pans are a modern and durable option that is easy to maintain and resistant to rust. They work on all types of stovetops, including gas, electric, and induction. For best results on induction cooktops, look for pans with a magnetic base.

Non-Stick Paella Pan

Non-stick paella pans are often made from aluminum or stainless steel with a non-stick coating. They are ideal for beginners as they make it easier to achieve a good socarrat. However, they are not suitable for cooking paella on charcoal grills or open flames as high heat can damage the coating. Non-stick pans work on gas and electric cooktops, but not all are compatible with induction cooktops, so be sure to check with the manufacturer.

Cast Iron Paella Pan

Cast iron paella pans are excellent for all types of cooktops, including induction, due to their high heat retention and even heat distribution. They require seasoning before first use and must be hand-washed without soap and dried thoroughly to avoid rust.

Copper Paella Pan

Copper paella pans have excellent thermal conductivity and heat up quickly and evenly. They are typically compatible with gas and electric stovetops, but not all work with induction cooktops unless they have a magnetic layer added. Copper pans require special care and must be hand-washed with mild soap.

In summary, while paella pans are available in a variety of materials and sizes, it's important to choose one that is compatible with your cooktop. Always check the manufacturer's instructions before using a particular pan on your cooktop, especially with induction cooktops, as not all pans are compatible.

Frequently asked questions