HOW TO CHOOSE THE RIGHT PAELLA PAN. ALL YOU NEED TO KNOW.

One of the most frequent questions that both our clients have in paella cooking classes in Malaga and our blog readers ask is what type of container or paella pan is the best.

The truth is that there is no single answer since the best paella pan will depend on the type of heat used (induction, gas, firewood, …), for how many people, maintenance, etc.

That is why we have created the following guide where we detail the types of paella pans there are, when to use each one and where to get them outside of Spain.

Table Of Contents:

1. Paella, Paellera and Paellero – These terms can be confusing
   
2. Types of Paelleras:
   1. Gas or Firewood (also suitable for grill and oven)
   2. Induction & Vitro-Ceramic
   3. Non-Stick Paelleras
   4. What is the best Paellera?
3. Choosing the right size-Ignore Manufacturer’s labeling and follow these rules
4. Paella Covered or Uncovered? Do they have lids?

PAELLA (FOOD AND CONTAINER), PAELLERA & PAELLERO – CLARIFYING THE DIFFERENCES

Before going into the subject, it is important to clarify a concept that many people come across and that is really very confusing: the difference between paella (food), paella (container), paellera and paellero.

2-Induction & Vitro-Ceramic Paelleras

The difference with traditional pans is that the induction paelleras are completely flat at their base to optimize the contact surface. They are also thicker to withstand the highest concentration of heat.

There are the same types as in traditional paella pan, depending on the material:

2.1 Polished steel or iron paella pan

2.2 Maintenance-free enameled steel paella pan

2.3 Maintenance-free stainless steel paella pan and very shiny.

3-Non-Stick Paelleras

The previous paella pans do not have any non-stick treatment so the rice (or what is going to be cooked) can stick to the surface.

For this, there are, like non-stick pans, non-stick paella pans to prevent food from sticking.

But you have to take into account a fundamental characteristic of paella: the socarrat

No self-respecting paella can be considered a paella without socarrat. It is a thin toasted layer of the rice that is in the bottom and that is formed just before the rice begins to stick, at the end of cooking. For many it is the best part of the paella and I couldn’t agree more.

Therefore, if you want to make a good paella in good conditions, this type of paellera is not recommended.

What is the Best Paella Pan?

Although there’s no straight answer to that question, in our opinion, the best and most versatile one is the enameled Paella Pan, as it does not require maintainance and the result is almost the same as with the traditional carbon steel pans . Also, it distributes the heat better than the stainless steel pan.

Choosing the right size . How big a Paella Pan do I need?

The size of the Paella Pan will depend on the number of people to cook for and the size of the heat source. The rule here is to choose the largest size that fits well your heat source be it a stove, grill, oven, paella burner or over a live fire

Following these rules you’ll  get to choose the right paellera and cook a true paella in it :

1. Amount of broth

The broth level should be slightly above the screws of the handles so that the rice cooks well, and is loose. This will make the rice to absorb all the flavors.

2. Amount of rice

The general rule that never fails is to use 100 grams of rice per person.

A perfect Paella Valenciana should have a thin layer of rice just as thick as one finger. This way the rice will absorb all the flavors and will form at the bottom the delicious socarrat. For that reason, Paella Pans are made shallow and wide.

3. Manufacturer’s labeling

This one often leads to confusion:

Most Paella Pans labels include the top diameter (measured without the handles) and the number of servings.

Well, if you want to cook a true Paella this last piece of information should be ignored as it refers to the maximum cooking capacity of the Paella Pan with the maximum volume of liquid possible.

If you fill the paellera up all the way to the top, the number of servings will be higher but the rice on the upper part will be probably soggy, the middle part a bit undercooked  and the bottom part possibly too toasted or even burned.

Where to buy a Paellera and the burner?

Spanish Paelleras are very famous and can be found almost in every country. There are many online and physical  shops that sell Paelleras.

We have created the following equivalency table between the top diameter, the material and the number of servings following the above mentioned rules to make it easier for you.

All these Paelleras are sold through amazon . Just click on any of the images or links to see the full description (scroll to the right if you’are on a mobile to see the full list), prices, reviews and so on.

Check them here

Do Paella Pans have Lids? –  Paella Covered or Uncovered?

No, Paella Pans don’t need Lids and it’s of vital importance that you cook it uncovered because all the liquid has to evaporate without adding extra moisture to the rice.

Once the Paella is done and all the liquid has evaporated you need to let it stand for a couple of minutes over very low heat to get the best part of the Paella- the socarrat- which is a crust of rice formed during those last minutes at the bottom of the pan.