{"id":1825,"date":"2018-11-20T05:16:16","date_gmt":"2018-11-20T11:16:16","guid":{"rendered":"https:\/\/carbonsteelcookware.com\/?p=1825"},"modified":"2021-05-08T10:16:21","modified_gmt":"2021-05-08T15:16:21","slug":"what-is-a-paella-pan","status":"publish","type":"post","link":"https:\/\/carbonsteelcookware.com\/what-is-a-paella-pan\/","title":{"rendered":"What is a Paella Pan?"},"content":{"rendered":"
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When I first started to do research on carbon steel cookware, I came across carbon steel Paella pans. I had no idea what a Paella pan was so I decided to do some research on the history and usages of Paella pans.<\/p>\n\n\n\n

  1. Authentic paella pans originally came from Spain<\/strong><\/li>
  2. Paella pans are wide, round, and have shallow splayed sides<\/strong><\/li>
  3. Paella pans do not have lids<\/strong><\/li>
  4. Paella pans usually use rice as the base ingredient<\/strong><\/li>
  5. Paella pans are usually made of carbon steel, stainless steel or enamel<\/strong><\/li><\/ol>\n\n\n\n

    A Paella pan has two looped handles and may dip slightly in the middle so the oil can pool for initial sauteing. Paella pans are sometimes called Paellera pans. They are designed to cook rice in a 1\/2 inch layer. The Valencians from Spain say rice should be only cooked as thick as “un ditet”, or the thickness of one finger or about 1\/2 inch. The flat width surface of the Paella pan ensures that the rice contains the maximum flavor. In all cases make sure that you apply medium heat for a few minutes before applying maximum heat. This will help to prevent the warping of your pan.<\/p>\n\n\n\n

    The Origin and History of Paella <\/strong><\/h4>\n\n\n\n

    To help you with understanding Paella it is important to investigate the history and origin of Paella. First off, Paella is pronounced “pa-e-ya” with the “e” as in “get”.<\/p>\n\n\n\n

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    The home of Paella is Valencia in Eastern Spain. Valencia is one of the largest natural seaports in the Mediterranean. Valencia has been one of the most important producers of rice in Spain. Rice in these areas of Spain was introduced by the Moors over 1200 years ago. The Moors were the medieval Muslim inhabitants of present-day Spain and Portugal as well as western Africa. Their culture is often referred to as Moorish.<\/p>\n\n\n\n

    The word “Paella” is used to describe the pan and not the dish. Paella’s origin was most likely from the Latin word for pan although it can be traced back to old Valencian.<\/p>\n\n\n\n

    It would be helpful to understand the Paella is popular throughout the world of global dishes. There are hundreds of different variations of Paella recipes and most cooks profess that their method of preparing Paella is the only authentic one. So no matter what recipe you choose to use, you cannot be wrong!<\/p>\n\n\n\n

    Paella was originally prepared by farmers and farm laborers and ate directly from the pan. They usually cooked Paella over an open wooden fire for their lunch or dinner. Sometimes, onions, beans,  snails, and tomatoes were added for flavor with the rice. At times other ingredients were added to the Paella dish such as rabbit, chicken, and duck.<\/p>\n\n\n\n

    Today in Spain, Paella is used frequently for parties and ceremonies. Paella has never lost its popularity and many Paella cooking competitions around Spain exist today.<\/p>\n\n\n\n

    What are the Different Types of Paella Pans?<\/strong><\/h4>\n\n\n\n

    All authentic style Paella pans have a few common characteristics.<\/p>\n\n\n\n