Best overall paella pan: Garcima Many of our experts agree that Garcima is the way to go when shopping for paella pans and it’s not just for the price point. This 15-inch carbon steel pan can serve three to five people, conducts heat evenly and is completely versatile.

What is an authentic paella pan?

Best overall paella pan: Garcima Many of our experts agree that Garcima is the way to go when shopping for paella pans and it’s not just for the price point. This 15-inch carbon steel pan can serve three to five people, conducts heat evenly and is completely versatile.

What material is best for paella pans?

Carbon steel
Carbon steel is the traditional material for paella pans in Spain because it has the highest thermal conductivity and makes for fast and even heating. This allows you to create the perfect socarrat (the crispy, crusty part of the paella that becomes caramelized and toasted on the bottom of the pan while cooking).

What makes a paella pan different?

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.

How big is a traditional paella pan?

22 Inch Traditional Steel Paella Pan – Serves 12 This size pan makes enough paella for a dinner for 12 people. It is the traditional steel paella pan used by Spaniards for centuries. The pan bottom is dimpled in order to spread heat evenly. You can use this paella pan either on top of the stove, or on an outdoor grill.

Is paella a typical dish of Spain?

Although paella originates from Valencia, it’s recognized as the national food of Spain and there are several different varieties. The most common types of paella are chicken paella, seafood paella, or mixed paella (a combination of seafood, meats, and vegetables).

Does a paella pan need a lid?

The paella pan doesn’t need a lid because paella is traditionally cooked uncovered. Many recipes do call for the paella to be covered during the final resting period off the heat, and this is easily done with aluminum foil.

Should a paella pan be non-stick?

A non-stick pan offers the convenience of easy cleaning, but it is not suitable for cooking a truly delicious paella dish. A non-stick interior doesn’t allow the rice to stick to the bottom, so you cannot get this very thin layer of caramelized rice known as socarrat, which is the core of the authentic paella dish.

What else can I make in a paella pan?

Use it for searing steaks, chicken cutlets, fish fillets, and roasts; as a griddle for pancakes, bacon, and other breakfast treats; for stir-frying in place of a wok; as a stand-in for a roasting pan; and even for cooking over a campfire.

What country is the Spanish dish paella from?

SpainPaella / Origin

Why are there dimples in a paella pan?

Some paella pans have a dimpled interior that traps small amounts of liquid and helps cook evenly. The large cooking area allows the rice to be spread in a thin layer to encourage evaporation and develop a golden caramelized crust.