Paella pan guide
A paella pan (paellera) is wide and shallow so rice cooks in a thin layer, liquid evaporates evenly, and socarrat can form. Deep pots fight the method.
Why shape matters
Spanish dry rice is not risotto. Depth creates steaming and mush. Width spreads heat and stock so grains cook together and the bottom can toast.
Practical tips
- Match pan diameter to burner or grill — cold edges undercook rice
- Carbon steel needs oiling after washing to limit rust
- For home stoves, a smaller pan with less rice beats overcrowding a huge pan
- Enamel and stainless versions exist; prioritize width over “nonstick convenience”