Spanish Paella Gift Set in Paella Pan
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Paella takes its name from the pan it's cooked in, designed with a wide, shallow base to promote evaporation and produce crisp, toasted saffron rice at the bottom. Originally a laborers' meal cooked over an open fire in the fields and eaten directly from the pan, paella is as fun to cook as it is to consume. Our gift set includes all the essentials for capturing the signature flavors of this Valencian one-pan meal. It arrives packaged for giving in an authentic paella pan, filled with medium-grain paella rice, extra-virgin olive oil, smoked mild paprika and a fragrant blend of natural paella seasoning. Simply add your favorite meats, seafood and vegetables, and enjoy.
- Serves 4–6.
- 1 lb. 12 oz. total.
- Includes paella rice, extra-virgin Spanish olive oil, smoked mild paprika, natural paella seasoning and paella pan (see More Info tab for details).
- Products of Spain.
- Dimensions & More Info
- Paella Pan: 12" diam., 2 1/2" high; 16" wide with handles.
- Paella Rice: 17.64 oz.
- Extra-Virgin Olive Oil: 8.45 oz.
- Paprika: 2.65 oz.
- Natural Paella Seasoning: 0.32 oz.
- Crafted in Valencia, Spain, pan features a wide, shallow carbon-steel cooking surface and cold-rolled carbon steel large red loop handles for easy oven-to-table serving.
- Made in Spain.
- Use & Care
- Paella Pan: Use with wooden and stainless-steel implements; plastic and silicone tools are not recommended, as the pan reaches high temperatures.
- Paella Rice: Medium-grain white rice.
- Extra-Virgin Olive Oil: Olives
- Paprika: Smoked mild paprika.
- Natural Paella Seasoning: Turmeric, mild paprika, black pepper, thyme, cloves, nutmeg, parsley, rosemary, saffron.
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Rated 5 out of 5 by Amanda from Classic Authentic Pan & Ingredients It's a great kit for those who are up for the challenge! I've cooked paella numerous times from family recipes, using traditional cooking methods over fire. While I don't think that is entirely necessary to make a great paella, keep in mind that it isn't a breeze to make even if you have all the right ingredients for it. This pan is the exact same pan that they commonly use in Spain so if you have trouble cooking with it...find yourself a Spanish person to help.Date published: 2019-09-18Rated 4 out of 5 by Al007 from Good beginner paella pan set This was recommended by a sales associate because I was looking at the 15 inch pan, which was too big for my purposes. The gift set has a 12 inch pan, and includes a starter set of ingredients so you don't have to hunt around for the rice, saffron, and paprika to get started. I seasoned the pan as recommended and set out to make some paella using my outdoor propane camp stove. The results turned out to be very good for a first effort. The pan did show discoloration upon first use, and the rice did stick to the surface and scorched a bit on the bottom. A little soaking and scraping cleaned it all up. I recommend watching a few videos on YouTube showing how to make paella before using the pan. Things happen quickly, and it is good to have a plan before starting out. Otherwise, it is pretty easy, and the the recipe seems to be pretty forgiving.Date published: 2019-06-15Rated 1 out of 5 by Banjerri from Buyer beware I had such high hopes for this pan and with the added bonuses to make the paella I could not pass it up. First let me start by saying that I followed the directions to pretreat the pan like you would a wok by washing it and then treating it with a layer of oil. This pan ruined my glass cook top and actually pulled the coloring off the cooktop leaving a noticeable scratch. To make matters worse the paella directions state to cook high heat for the first 8 minutes. After just 4 minutes the pan was visably burning the rice. I attempted to salvage by adding some water and lowering the heat but the situation was getting worse by the minute. I had to throw out the pan and the entire meal. Epic fail and very disappointingDate published: 2018-11-01
Is the pan Induction?Hi Lynnette, The paella pan is made of carbon steel so it is induction capatible.Date published: 2019-02-12