PERFECT KITCHEN ALLIES

The Paella Pans frequently asked questions (FAQ) list is often used by customer that our articles, website or email lists doesn't answer. We try and collect all of the common question when buying a paella pan and adding them here. If we have missed anything then please don't hesitate to reach out to support where we'll glad assist you with your enquiry.

The Paella Pans frequently asked questions (FAQ) list is often
used by customer that our articles, website or email lists doesn't
answer. We try and collect all of the common question when
buying a paella pan and adding them here. If we have missed
anything then please don't hesitate to reach out to support
where we'll glad assist you with your enquiry.

Before choosing the right paella pan you need to consider how many people you will be serving, will you be serving paella along with other dishes and where you will cook the paella, on the stove, in the oven or outdoors.

 

The maximum size for a home stovetop is usually 20 or 22 inches, an oven is 17 to 18 inches and if you’re wanting to cook paella outdoors a 26 inch pan. You may also want to consider a gas paella burner which can be used with any size paella pan up to 40 inches.

 

A tip to remember for large paella pans, the height of the rice should not be higher than the mark on the handles, usually one and a half fingers of height.

 

You can divide the number of servings suggested by the manufacturer by 2 to know which paella pan is right for you and keep the rice layer below the mark on the paella panhandles.

The most popular types of paella pans are non-stick, carbon steel and stainless steel, but of course finding the right pan for you depends on your budget.

 

A non-stick pan is low maintenance and easy to clean.

 

Whilst a carbon steel pan is the most popular as it is not expensive and lightweight the downside to this pan is it can rust if it is not maintained properly (avoid wire sponges or scraping with knives).

 

Stainless steel pans are low maintenance and don’t rust and make a great paella, however, they are more expensive; seasoning is a standard option in these cases. Always use a properly sized burner or stove to preserve any paella pan.

The most popular types of paella pans are non-stick, carbon steel and stainless steel, but of course finding the right pan for you depends on your cooking style.

 

Enameled steel paella pans are generally made of carbon steel coated by the manufacture with speckled black enamel finish. The good thing is that with Enamelled steel paella pans don’t rust, thats why they are so popular. Cleaning is as simple as a few wipes are you’re done. Because of the speckle, it means that when cooking you have to be extra careful not to damage the pan by heavy handling.

 

Polished steel paella pans are especially good at distributing heat evenly over the entire surface, making it much easier to cook your rice. Stainless steel paella pans are ideal for people who don’t have much time to clean the utensil.

Our paella pans are not only made for recipes on this website but also suits paella recipes featured on other spanish and english expert cooking sites in the 14-inch to 16-inch range.


So, if you are wanting to go large, you will need to add to what you’ve got. Depending on how many people you plan to serve for will depend on how much additional ingredients you’ll be needing:

The general rule of thumb is a third to half
a cup on uncooked rice per person.

The general rule of thumb is a third to half a cup on uncooked rice per person.

No need for extra oil, then for every full cup
of rice, use two and one quarter broth.
Bomba rice is a little different as you’ll
need three cups of broth.

No need for extra oil, then for every full cup of rice, use two and one quarter broth. Bomba rice is a little different as you’ll need three cups of broth.

Saffron threads is key and only a pinch to
infuse hot liquid.

Saffron threads is key and only a pinch to infuse hot liquid.

Less is more. The meat, vegetables, and
seafood “garnishes” is really down to
personal taste, but again no need to
over do.

Less is more. The meat, vegetables, and seafood “garnishes” is really down to personal taste, but again no need to over do.

To modify Paella pans recipes for even larger occasions, the following is suggested:

18-inch pan x 1 1/2

22-inch pan x 2

26-inch pan x 3

32-inch pan x 5

Paella pans are not deep at all. They are very shallow, so that the rice cooks evenly in a thin layer. Cooking rice in very deep pans makes our rice cook in 3, so our dish will lose quality. We usually make this mistake with large portions. There are many depth sizes for paella pans. See the different sizes of paella pans above.

The paella is cooked uncovered and therefore does not need a lid, but you can use one the last few minutes of cooking to concentrate the flavors. Don't forget to prevent the rice from drying out completely when you are preparing your paella.

Most people assume that a paella pan will not fit in an oven because of its handles. Not to worry, as the handles usually fit in the corners. The best way to measure your oven is from the back to the front.