This enamel coated paella pan is big enough to create a stunning paella for 2 people. As it’s enamel, the pan will ensure that you enjoy cooking your paella but not suffer in the aftermath trying to clean burnt, stuck rice.
However, a paella pan is a paella pan. Instead of beating a dead horse and explaining how you need this pan in your life (oh, you REALLY need this pan in your life!), here’s a hand recipe that you can follow for you next date night at home!
Paella ValencianaThe best paella is homemade! A lot of us think of seafood when we imagine a paella, however the most traditional paella do not have any seafood at all. The most common proteins for paella valenciana are chicken and rabbit. Snails were often used as well! But what is the secret to a true paella? It’s the Socarrat of course! The socarrat is the caramelized rice layer that forms at the bottom of the paella pan. This is the result of slow cooking over a longer period of time. Think of your tutong at the bottom of the rice cooker and you’re on the right track. The key ingredients needed for a good paella valenciana chicken parts or rabbit, pork ribs, butter beans (judia blanca), garlic, saffron, paprika, green beans, uncooked rice, tomato, olive oil, water, and salt.
Put your shiny brand new paella pan on medium-high heat. Sprinkle the salt in a circle near the edge of the pan. Place the oil in the middle of the pan and sear your chicken / rabbit. Don’t worry if any bits of meat stick. The water and tomatoes will deglaze the pan. Once the meat is a deep brown (about 20 minutes of cooking, 3-5 minutes per side), push the meat to the side of the pan. The oil should return to the center of the pan. Here, saute your green beans (cut into 1 inch pieces) for around 3 minutes. When sauteed, push to the side with the meat. Then add the garlic. Sauté until fragrant. Quickly add the butter beans and saute lightly with the garlic. Be gentle with the beans as you don’t want to break them. Then, add the paprika and gently cook it off to activate the flavors of the spice. Then add the tomatoes. Use them to deglaze the pan and scrape off any stuck bits that may be persisting. After this, add your saffron. Cook this off gently and then add your water. Make sure you have measured enough for your rice AND for the stock of the paella. Rice will soak up a lot of the water, so make sure you calculate enough for both parts. After reducing the water to the desired level, add the rice. Make sure to not overstir the rice - you don’t want to release too much starch too early on and not have the rice cook properly.
Then, on a low heat, cook the rice until cooked. Remember, leave the rice alone. You won’t be able to form a proper Socarrat if you keep stirring the rice. After the liquid has been absorbed and the rice is cooked, it’s time to serve. Make sure to serve hot and scrape off as much socarrat as you can.
Store in a dry place.