What is a Paella Pan?
Whenever great cooks think of Spain, they
think of one thing: paella. The recipes and ingredients for
paella can vary from chef to chef, but one thing remains constant,
the paella pan. A paella pan, also known as a paellera, is
usually made of stainless steel or carbon as those materials
react to heat quickly and evenly. Paella pans come in a number
of sizes, from 13-18 inches (33-46 centimeters) across. A
paella pan is always broad and shallow, and normally comes
with side handles and a cover.
A paella pan top 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 by steam trapped inside a closed paella
pan, it takes on the classic texture desired in paella-neither
mushy nor crunchy. When cooked to perfection, the rice will
be dry but zesty. Be sure to use a 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 into the paella pan
makes the dish that much more showy at the table, but purists
insist all that is needed is a little meat, vegetables, broth,
and of course, rice. Typical ingredients can include: chorizo
and other kinds 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.
Because of the diameter of a paella pan, cooking
technique is very important. Most paella pans are wider than
the typical stove burner, so cooks need to perfect the method
of continually moving the pan to keep the temperature of the
entire pan constant. Traditionally, paella is made in Spain
over an outdoor grill--a good choice because the size of most
grills will accommodate the size of the these pans.
If you want to try out the favorite dish of
Spain, you can purchase a paella pan at many general household
retailers, specialty cook shops, and on the Internet. Because
of the materials used to construct a paella pan, they are
prone to rust. After each use, be sure to wash the paella
pan, dry it completely, lightly oil it, and keep it in a moisture-free
area of the kitchen.
(article from : www.wisegeek.com
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