2006年10月16日 · I've been making - and teaching folks to make - paella for over 30 years and here are a few observations. (Oh, and that interesting web site notwithstanding, I find the term "paella *pan*" redundant, since a paella is a pan. As is the dish made in it.) I've had both the earthenware and steel paellas. The earthenware did not survive long.

2003年5月27日 · There is a paella-specific propane burner (called a paellero), available in a number of sizes, that will make the job easier. Tienda has them: paellero. FWIW, a paella pan is also called a paellero. Our party pan is 26", and that usually gets cooked over a wood fire.

2016年12月23日 · I bought the paella pans because they easily fit in my little Cuisinart CSO that can’t accommodate the long handles of the sauté pans when I want to finish something in the oven. Edited to add that I have the smaller pans: 20 and 25 cm. The 27 cm paella is the same 4 cm height as the sauté pan and that big honking 35 cm paella is 4.5 cm high.

2013年1月31日 · Method for Seafood Paella recipe Warm the saffron in a medium saucepan for about 30 seconds and then add 4 cups of stock, the paprika and a bay leaf. Simmer very gently. If using whole prawns, break off the heads, remove the shells and de-vein. Then add the heads to the stock (if using vegetable stock) and put the prawn bodies to one side.

2023年12月31日 · The book explores some of the traditional methods and recipes of cooking the dish, delving into the near science behind cooking paella. A lot of the recipes in the book start on the stove before cooking in the oven which seems a little unusual to me. I always thought of paella as being a stove top recipe. Edited August 18, 2024 by Tempest63

2013年7月11日 · Feeding paella to such a big crowd is problematic because the essence of the dish (irrespective of local issues of whether it should have rabbit or seafood) is to have a really thin layer of rice, to get it adequately dry and get the "socarrat" crust. Meaning that for 100 you would need a really huge pan (or, many pans).

2016年12月23日 · I want one in the shape of the paella pan but between the 27 and the size of the larger paella pan, actually, to replace my most frequently used 'sauté' pan. (I like the two handles because I find the long one unwieldy when I want to put something in the oven and the pan is large/heavy, and I don't toss larger pans anyway due to the weight, so ...

2024年8月26日 · I’ve been a little disappointed with the results of my attempts at cooking a paella in preparation of our tapas nights. Specifically I have been unable to get a decent socorrat using either a 12” cast iron Lodge skillet or a 32 cm Le Creuset paella pan. The results of the actual paella have been good.

2006年10月14日 · Finally, while I admire the All-Clad pans a great deal, their paella pan is nothing like what you'd find in Spain. Paella is cooked uncovered in a shallow pan with slanted sides. Mild steel is preferred -- preferably as black and crusty as a wok in a Chinese restaurant. It's a true specialty pan. If you really like paella it's worth having one.

2008年12月7日 · There are 2 "classes" of copper, commercial (2.5 mm thick) and "home cooking" (2.0 mm.) I have a copper paella pan and it is only 2.0 mm which makes for some uneven heating. As such, I would recommend that you purchase the 2.5 mm (of whichever cookware you choose) for the quality that you expect with copper cookware.