what kind of pan is used to cook paella?

Answer 1

put it in a huge serving tray after you cook each meat separetly and the rice. you don't actually cook it in that pan though.

Answer 2

Any large shallow frying pan type. Even people in Spain don't always use a 'paella' pan..and I've often eaten paella, but never the pan.
Usually it is a large pan as just the many ingredients in a great paella need room. I've never made it for a small group because don't want to sacrifice flavor. That is the same reason I would never cook any paella ingredients separately.

Answer 3

It's called a PAELLERAS.

Although it is the ingredients that matter most, using the right pan and burner can make a good paella into a great paella. A large shallow pan paired with an even dispersed heat allows all the flavors to perfectly blend while bringing the dish to the right liquid content. Properly cooked, paella should be moist, not soggy, with an al dente finish to the rice.

TYPES:

Polished Steel:
Sturdy and fast heating,yet thin and strong. These red handled pans are the very best authentic style pans. Beware of the cheap green handle pans available at some stores, they are not nearly as durable as the red handle pans. With all polished steel pans, they must be kept dry and oiled to prevent rust.

Stainless Steel:
Modern technology meets authentic cookware. These easy to care for pans are strong, sturdy, and zero-maintenance. All the benefits of the authentic pans, but with added beauty and quality. The gold handles are the sign of true quality in authentic stainless pans.
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Introduction:
Paella is one of the most famous Spanish dishes. If you ever find yourself in a Spanish restaurant that serves paella give it a try. You'll love it. The pictures above show the Paella in its cooking dish, then served in a plate ready to eat.

In researching paella recipes I found that there was no one-way of making paella. Every chef has his own way of making it and the list of ingredients is different as well. The recipe here is inspired by the others I read and customized for simplicity. Feel free to experiment with the ingredients by adding your own favorites.

Paella is cooked in a wide and short pan where the sides go up 4 to 5 inches, the more surface the better. Many of the toppings are added as a last step at the top of the paella.

This recipe serves 4

Ingredients:
1/2 cup Dry white wine
1 ts saffron (azafrán)
Olive oil or Pam
1/2 cup chopped onion
1 cup long grain rice or yellow rice with zaffron (Mahatma is one brand)
1 red bell pepper
1 orange bell pepper
3 cups chicken stock
6 oz breast of chicken, skinless
1/2 lb fresh shrimp
1 lb mussels
2 lb clams
2, 3 oz lobster tails
1/2 cup artichoke hearts
1 cup frozen peas
1/2 cup chopped tomato
Pre-cooking:
Preheat oven at 350*
Let peas defrost
Chop the onion, tomato and bell peppers
Peel the shrimp (this is a science of which we can talk some other time)
Cut the chicken in small cubes
Scrub the clams and mussels, discarding any that are open (dead)
Cooking:
Spray the frying pan with PAM or olive oil
Preheat the frying pan for one minute at med-high heat
Sauté the onion 2-3 mins until limp and brown
Add the rice, sauté until golden stirring so it won't burn
Add the wine and saffron (if not already in the rice) and stir until all the wine is absorbed
Stir in the peppers
Add 2 cups of chicken stock, 1/4 cup at a time stirring until the rice absorbs the stock (this is going to take a while)
Add the last cup of chicken stock
Add the cubed chicken
Add the shrimp, clams, lobster and mussels, tucking them in the rice
Bake in the oven for 8-10 minutes until mussels open
Add the peas, tomato and artichokes and bake for 2 more minutes
Tips:
Saffron (azafrán) is really hard to find, and expensive, but is worth getting if you plan to make this dish since it gives the rice a yellow coloring and adds the essence of the paella flavor. Sometimes you can find rice with the saffron already in it, which is much cheaper than buying the saffron by itself.

The smaller the clams are, the better, since they cook faster and are easier to eat.

To peal shrimp easily:

Hold the shrimp so that you can grab it from the back and peel off the legs of the shrimp
Peel off a piece of the shell around the head area
Hold on to the head area of the shrimp and pull the tail, when done correctly the whole shell while come out.

Answer 4

Paella is usually made in a paella pan which is very shallow, wide and cast iron. You can substitute a large, non-stick frying pan, but I would suggest you actually venture out into your city's Little Portugal or Latin enclave and purchase the actual pan for best results. You cook all the ingredients in the one pan, starting with the oil, saffron, meat and then the rice. You may add any type of meat, sausage or seafood you wish. Every paella is different!

Enjoy.

Answer 5

Paella is generally cooked in a paella pot, which is a large, shallow, flat pan.

You can use anything as long as its fairly large, shallow and can be placed in an oven. Look at the link below for a compairson of different pans...

A big cast iron pan/pot works in a pinch,

Answer 6

Paella is the name of the pan on which the rice dish is cooked, although it is OK to call the dish paella.

The pan is a wide and shallow metal or ceramic ustensil.

Answer 7

A paella pan is used if you live where yoiu make it all the time! It is simply a large diameter shallow sided frying pan.

Go to the links below to see pictures!

Answer 8

Wide, shallow pan ideal for baking paella
And teflon

Answer 9

paella is not the name for a meal but the name for the pan that is used to cook the meal in,much like balti which is not a meal but the name of the dish or bowl that it is served in

Answer 10

u canalways use a paella pan

Answer 11

It is cooked all in one big skillet. It's huge. I think it's hard to find though. I saw an episode of that Easy Entertaining show with that Michael guy on the Food Network. It looked pretty good.