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Paella question
Posted on 4/9/25 at 3:52 pm
Posted on 4/9/25 at 3:52 pm
I want to start putting Paella into our monthly meal rotation- but I'm curious about the cookware. How does it turn out in a regular skillet vs Paella pan?
I just don't see a Paella pan heating evenly on my stovetop, I saw some Paella pan/burner sets on Amazon that run off a propane tank, but they seemed a little pricey for what they are. Not prepared to drop $300 on such a niche piece.
I just don't see a Paella pan heating evenly on my stovetop, I saw some Paella pan/burner sets on Amazon that run off a propane tank, but they seemed a little pricey for what they are. Not prepared to drop $300 on such a niche piece.
8
Posted on 4/9/25 at 5:31 pm to Riseupfromtherubble
I've only cooked it in a Paella pan. Best when I've done it on a BGE over lump charcoal.
This post was edited on 4/9/25 at 9:24 pm
Posted on 4/9/25 at 8:18 pm to r3lay3r
yes cook it on the grill it’s the best/only way
Posted on 4/10/25 at 2:18 am to Riseupfromtherubble
You can use a skillet (its done in Seville often). Just use the largest size that your stove top will accommodate. Idea is you only want 1-2 layers of rice, which is what a paella pan will force you to do.
Posted on 4/10/25 at 6:47 am to Riseupfromtherubble
You can cook paella in any wide shallow vessel. I’ve cooked it on stoves, gas, electric, induction. I’ve cooked it on BGE and gas grills outside (this is a very good way to do so). I’ve cooked it on the stovetop and transferred to a hot oven after I add the rice. Just put the pan on your largest flame surface on your stovetop or spread it over 2 heat sources.
I’ve found it to be a more forgiving dish than say jambalaya which I’ve never been able to get right. And if you make an aioli, that goes exceedingly well with the crispy bits of rice.
I’ve found it to be a more forgiving dish than say jambalaya which I’ve never been able to get right. And if you make an aioli, that goes exceedingly well with the crispy bits of rice.
Posted on 4/10/25 at 8:00 am to Riseupfromtherubble
IMO, paella is just less good jambalaya.
Posted on 4/10/25 at 10:27 am to Riseupfromtherubble
Posted on 4/10/25 at 11:10 am to Stadium Rat
Thanks, Think i'll order a pan and try on my weber kettle
Posted on 4/10/25 at 11:27 am to Riseupfromtherubble
we make paella on christmas eve
This post was edited on 4/10/25 at 11:28 am
Posted on 4/10/25 at 2:00 pm to Riseupfromtherubble
quote:Check out the pan size chart on that page - super handy for choosing the size you need.
Think i'll order a pan and try on my weber kettle
Posted on 4/11/25 at 3:31 pm to Riseupfromtherubble
For regular meal rotation, I would do something like arroz con pollo, less prep, don’t need special equipment, etc. and the finished product is pretty similar.
On the grill is the only way to go with paella. I went way down the rabbit hole with paella after going to Spain several years ago. Here’s my most recent batch right off the grill, pheasant, quail and chorizo, it was fantastic.
On the grill is the only way to go with paella. I went way down the rabbit hole with paella after going to Spain several years ago. Here’s my most recent batch right off the grill, pheasant, quail and chorizo, it was fantastic.
Posted on 4/12/25 at 8:11 am to Riseupfromtherubble
Where can one eat (good) paella in the BR area? I've never had it but always wanted to try it. I'm sure I'll like it, but before I try cooking it myself I want to have something to base it on.
Posted on 4/12/25 at 10:51 am to LSshoe
Today is the new Iberia Spanish festival. They have a paella cookoff. Go there and watch.
Solera has a paella, but mine is better
Solera has a paella, but mine is better
Posted on 4/12/25 at 6:39 pm to KirbySmartass
Gorgeous paella.
I’ve been down that rabbit hole as well.
I’ve been down that rabbit hole as well.
Posted on 4/13/25 at 12:20 pm to BlackenedOut
Thanks! I’m about to get a 20” pan for the sake of feeding more people and/or more leftovers.
Posted on 4/13/25 at 3:36 pm to Riseupfromtherubble
We cook ours in this and it turns out fine with a crust and everything.
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