Paella pans are flat, dishes superficially, wide metals with sides, tilted and two handles like what you see in the picture. This traditional form allows rice cook evenly, which is essential for an authentic paella cooking recipe correctly.
Authentic Paella pan from Valencia The traditional paella pans maximizes the amount of rice touch the bottom. this, in turn, allows an anchor and rather rapid evaporation of liquid cooking. Both conditions are necessary for cooking an authentic paella.
In short, paella pans are designed so that it keeps the thin layer of rice. We could say that allow rice Cook in extension instead of height. This is one of the essential elements that distinguishes the paella recipes from other rice recipes.
An extra $ paella pans is that they constitute the socarrat, which means slightly toasty in Catalan. Socarrat is a delicious crust sweetish brown rice. It sticks gently downwards of paella pans when cooking paella on the fire.With some experience, you'll get even on a gas burner.Most love lovers socarrat paella, and I agree and definitely tastes great, and I'm sure you'll love it too.
Paella pans are available in different sizes, for the number of guests.
The following table you can see the number of hosts or portions in the first column second column shows the diameter of the Pan paella. Finally, the third one, shows how much rice is needed for cooking a paella for 1, 2, 4, etc.
For example, if you have four guests, you will choose a paella pan of 13 inches (33 cm) in diameter. paella cooking this you would use 14 ounces of short, round-grain of rice.
My favorite recipe paella, Mediterranean diet food at its best.
The original paella valenciana.
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