Paella is Spain’s national dish, cooked in a wide and shallow paella pan made of stainless steel or carbon. The rice is cooked by surface heat, and other ingredients can vary from meat, vegetables, and spices. The cooking technique is important due to the pan’s diameter, and paella pans are prone to rust.
Whenever great chefs think of Spain, they think of one thing: paella. Paella recipes and ingredients may vary from cook to cook, but one thing remains constant, the paella pan. A paella pan, also known as a paellera, is usually made from stainless steel or carbon as these materials react quickly and evenly to heat. Paella pans come in different sizes, from 13-18 inches (33-46 centimeters) in diameter. A paella pan is always wide and shallow, and usually comes with side handles and a cover.
A paella pan is never used when preparing the national dish. Rice is the one constant ingredient in the many versions of paella. Because the rice is cooked by surface heat and not steam trapped in a closed paella pan, it takes on the classic texture desired in paella, neither doughy nor crunchy. When cooked to perfection, the rice will be dry but spicy. Be sure to use medium grain rice for authenticity and full flavor.
The other ingredients in paella can vary as much as the chefs who prepare it. Some people believe that adding as many ingredients as possible to the paella pan makes the dish look that much more showy at the dinner table, but purists insist that all you need is some meat, vegetables, broth and, of course, rice. Typical ingredients may include: chorizo and other types of sausage; chicken; fish and shellfish; rabbit; snails; and vegetables such as artichokes, lima beans, green beans, tomato, onion, and red peppers. Spices include garlic, cayenne pepper, paprika and saffron.
Due to the diameter of a paella pan, the cooking technique is very important. Most paella pans are wider than the typical stove, so cooks must perfect the method of continuously moving the pan to keep the temperature of the entire pan constant. Traditionally, paella is made in Spain on an open grill, a good choice because most grills fit the size of these pans.
If you want to try Spain’s favorite dish, you can purchase a paella pan at many home retailers, specialty kitchens, and on the Internet. Due to the materials used to build a paella pan, they are prone to rust. After each use, be sure to wash your paella pan, dry it completely, oil it lightly, and store it in a moisture-free area of the kitchen.
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