The name 'paella' comes from the pan in which it is traditionally cooked and served - the 'paellera'. There are many different types of paella - the only common ingredients being the rice, olive oil and saffron.
Paellas are traditionally cooked in the open air at picnics in Spain - often over an open fire - and the ingredients include whatever is available.
The shallow design of the traditional paellera spreads the heat effectively and allows the ingredients to cook evenly. When cooked a paella will have a crust of rice (called the 'socarrat') on the base - this is particularly popular with Spanish eaters!
Paella pans are also suitable for making many other rice dishes, such as risotto, and can also be used as a general pan for preparing meat and vegetable dishes.
See the recipe page for suggestions.
We sell two types of paellera made by one of the most famous producers in Spain. Many sizes are stocked, and alongside the sizes by the pictures is a rough (Spanish) indication of the number of servings.
The 'paellera pulida' is an inexpensive pan made from carbon steel and is used everywhere in Spain. It is particularly effective because it spreads the heat evenly. After use it should be lightly oiled to prevent rusting.
The 'paellera esmaltada' is a vitro-ceramic product and costs a little more. It is easier to clean and store after use and does not require oiling.
Information on the care and use of paelleras is supplied with every order.
