Paelleras are available at cookware shops or through catalogs. 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.
What is the difference between a paella pan and a skillet?
A skillet is a relatively flat pan. … 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 should I look for in a paella pan?
A good guideline is to choose the largest size pan that will work for your heat source. That’s because the larger your pan, the thinner the layer of rice, and that translates into a more delicious paella. Some customers find that it makes more sense to buy two smaller size pans rather than one large one.
How many people does a 50cm paella pan feed?
This is best described as a “tapas” size portion. It is slightly strange as in Spain you would never see a paella pan being used to serve these numbers of portions. For example a 50cm pan is described as serving 14 portions, but in practice it will be used for about 7 people (perhaps even less).
Is there 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.
Can I cook paella in a non stick pan?
The pan is shallow, wide and round with slightly sloping sides. … 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.
Can you cook paella without a lid?
Please don’t cover the Paella while cooking, but you can cover it after taking out of the oven to keep your food warm. About 3 inches deep and a wide pan is a great shape for cooking Paella.