Oct 14, 2006 · Paella is cooked uncovered in a shallow pan with slanted sides. Mild steel is preferred -- preferably as black and crusty as a wok in a Chinese restaurant. It's a true …

Jan 31, 2013 · Method for Seafood Paella recipe Warm the saffron in a medium saucepan for about 30 seconds and then add 4 cups of stock, the paprika and a bay leaf. Simmer very …

Jun 16, 2009 · Another variant on this theme is the high end Paella Pan, such as those manufactured by Sitram and Paderno, which has deep curved sides and a thick conductive base.

May 27, 2003 · What makes an authentic paella? Does a paella have to be cooked in a special pan? (There is one, but I can't remember the name of it at the moment.) How varied are …

Oct 16, 2006 · Read recs on cook's illustrated, which mentioned nothing re: difference between smooth v. pebbly (the latter being more traditional, supposedly) interior bottoms on paella …

Dec 23, 2016 · Considering one of the most loved pans in our household (cast iron) aside is in fact a black steel paella pan that gets a whole lot of use besides its intended purpose I simply …

Dec 23, 2016 · Slick (or slicker) than teflon and indestructible. A big pan will be a two-hander. An omelet-sized pan, easy with one hand. I use it more than all the fancy multi-layer stuff I have. I …

Sep 12, 2018 · The paella contains chicken rabbit and snails, or maybe it's old school and just contains snails. As indicated by the traditional name. The Arroz just contains prawns. -As its …

Dec 23, 2016 · For paella I use the "standard" thin carbon steel pans. I've never worried about losing seasoning on thise pans, they get abused as I always do paella over a live fire using a …

Aug 7, 2003 · Another variant on this theme is the high end Paella Pan, such as those manufactured by Sitram and Paderno, which has deep curved sides and a thick conductive …