A paella pan is essential for cooking paella! It’s a handleless pan, with two or more handles for carrying it.

They come in different sizes, allowing you to prepare paellas for a few or a large group of people. What you need to know is that paellas can have different thicknesses. Some will tell you that a thin paella is the ultimate holy grail! The paella then has a very thin layer of rice. The pan can also accommodate a thick layer of rice, which allows you to accommodate more guests.

In general, it is recommended to opt for the following ratios.

Paella with a thin layer of rice (about 1.5 cm thick)

Paella with an intermediate layer of rice (about 2 cm thick)

Paella with a thick layer of rice (about 3 cm thick)

Paella pans are available in a variety of materials, including polished steel, enameled steel, and stainless steel. Prices vary widely depending on the material. Some materials have the advantage of being non-stick or rust-resistant. However, they all serve the same purpose: to cook paella.

Polished steel pan

The most common pan is the polished steel pan. It’s also the most affordable. Its main drawback is that it rusts over time. Therefore, it must be cleaned properly before use. To limit the appearance of rust, it is essential to clean and dry it thoroughly after each use. Then, apply a light coat of vegetable oil to the steel before storing it.

Enameled steel pan

Like the previous pan, it is made of polished steel. However, it has an additional layer of black enamel, sometimes speckled with white spots. This provides additional protection for the paella pan and limits oxidation. It also makes it easier to clean.

Stainless steel pan

It combines the advantages of the two previous pans. It has a polished steel finish and is rust-proof thanks to its stainless steel.

In some villages and families, you can sometimes find old cast iron pans. They can still be used, but they have many disadvantages (oxidation, weight, etc.)

Like any pan, you must take care of it and especially avoid scratching it.

Upon receiving the pan and before using it, boil water in it to remove the thin protective coating applied by the manufacturer to the steel. Manufacturers tend to apply a coating to the pan to prevent oxidation when it is stored in a warehouse. Then, clean it, dry it, and apply a thin layer of vegetable oil to protect it.

Before each use, the cook cleans it to remove rust and ensure good hygiene. This is especially true if the pan hasn’t been used for several years!

After use, remove all food residue with soap and a sponge. Avoid scratching the enamel and steel to preserve its non-stick properties. When it is clean and dry, apply a thin layer of oil with a cloth to limit oxidation.

Paella can be prepared over a wood fire or using a gas burner. Be sure to choose a circular burner with multiple burners. These burners generally have one to three concentric rings. The heat output of each ring is controlled independently using knobs. A gas cylinder is connected to the burner to operate it.

The burner size should be chosen based on the size of the paella pan. The entire surface of the pan must be heated properly. Manufacturers always mention the compatibility between the burner and the pan diameter.

There are burners on the market that only have one ring. For a small pan, this isn’t a problem. However, for large pans, you won’t be able to distribute the heat properly. A cooking problem is bound to occur!

There are tripods available for placing paella pans at certain heights. They are practical, but not essential for making paella. You can place the pan on a table or any other surface, while protecting its surface.

This is a practical alternative for small pans and therefore small quantities. It is important that the hob heats the entire surface of the pan. Also, be sure to use a suitable pan: an induction pan.

This is the traditional cooking method used to prepare paella! It has advantages and disadvantages. First of all, cooking over a wood fire gives a slightly characteristic smoky flavor. On the other hand, the power of the fire is difficult to control, because of the quantity of flames, the distribution of heat often depends on the wind which will push the flames in one direction. Finally, you must be able to determine whether to add fuel (wood).

You’ll obviously need a spatula or other utensil to spread and turn the food while cooking. The Spanish use a kind of long, flat spatula. It’s very practical, but it’s not essential! Any suitable utensil will do! Just make sure it doesn’t scratch your pan!