The paella pan is a paella
Whatever your paella recipe you need a paella!
And not in a “paellera”, as it can be understood. Because the “paellera” is actually the name given to the one who cooks paella … 🙂
As for the “paellero”, it is the one who cooks, but also the name that is given to the tripod which allows to cook it with gas.
Paella is therefore the name given to the paella pan from which the handle has been removed, and instead of which are attached loops, usually two, but sometimes four (as soon as they are very large), to facilitate handling despite the heavy weight of the whole. It is metallic, often polished steel, but there are different kinds …
Where does the name of the paella pan come from?
As often the dish gets its name from the container.
It is actually a fairly common process, called metonymy, by which the contents of the container are given to the contents.
This is the case for example French pot-au-feu, which originally refers to the pot that was put on fire or Cassoulet and its “Cassole”.
A page is dedicated to the etymology of the name paella, to know more about the origin of this one.
The kinds of paella stoves
There are several kinds:
- The polished steel stove (sheet metal)
- The enamelled steel pan
- The stainless pan
- The non-stick pan
- The aluminum stove coated
- The cast iron skillet
Choose a polished steel paella, the # 1, for authentic taste.
We do not recommend black paellas or those with a non-stick coating, the taste is really different …
Which paellas stove to choose?
It is a shallow dish so that the rice cooks in extension and not in height.
In this regard, a good paella, and I’m talking about the food, not the pan but rice, is very thin!
Never more than 2 or 3 cm in height.
Take into account the measures that follow because often the indications given on the new paellas are false (more or less twice as much)
- 30 cm > 2 personnes
- 40 cm > 4 personnes
- 50 cm > 5 personnes
- 55 cm > 6 personnes
- 60 cm > 8 personnes
- 65 cm > 12 personnes
- 80 cm > 20 personnes
Where to buy a good paella pan?
On the paella Bible:
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How to use your first paella pan?
To avoid giving a little metallic taste to your paella, it is advisable to first clean the vinegar pan, then the soap and rinse well.
To do well, you can also, make a first cooking with a little rice in water, and throw it all away.
Of course, you have to clean again.
Your stove is ready for its first paella!
How to keep your paella pan intact?
Here’s how to keep and keep your paella intact between two meals because they rust at the slightest presence of moisture.
- Oil. The most common technique, after cleaning and drying the paella, is to apply a very light coat of oil with cotton or paper towels.
Disadvantage: you will need to clean the pan before the next use, to avoid the rancid taste that can give the oil aged to your dish.
- Flour. But there is also another way to keep its paella intact between two paellas is to sprinkle with flour and rub it, so as to absorb all the moisture.
- Do nothing. And let the layer of fat naturally in the bottom of the pan, which will protect it for a long time. Clean your paella just before the next use.
Whichever method you choose, a rule to observe: keep it dry!