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Recipe: Paella a la Valenciana
Paella takes its name from the two-handled shallow pan, called a paellera, in which it is customarily cooked. The dish originated in Valencia, Spain, where it is typically made with a medium-grain rice, rabbit or chicken, tomatoes, beans and often snails. In this recipe, the snails are replaced with shrimp.
Paella Pan
The traditional vessel for cooking paella, this authentic pan makes it easy to prepare Spain’s national dish at home – either in your kitchen or on an outdoor grill. Carbon-steel construction ensures efficient heat conduction, while flared sides and a wide cooking surface promote rapid absorption and evaporation of liquids. This classic design allows the rice to cook in a thin layer, encouraging the formation of the delicious bottom crust that many aficionados consider the hallmark of a well-made paella. Two loop handles simplify maneuvering the full pan, which is customarily brought to the table for serving. Hand-wash. 15" diam. Made in Spain.
