If you’re looking to master Spain’s national dish, read on for our favorite paella pans, tested and reviewed. We tested 18 paella pans on home kitchen stoves, both gas and electric.

The word 'paella' is the original old Valencian name for the pan itself – versions of the dish were cooked over an open fire by farm workers and labourers for their lunch. Paella remains a ...

rich blend of flavors that result in the hallmark taste of the dish that quite literally defines Spanish gastronomic culture. Saffron is the not-so-secret spice that any paella enthusiast seeks when ...

You do not need a paella dish to make this recipe: a large, flat non-stick frying pan – around 33cm/13in – will do.

You do not need a paella dish to make this recipe: a large, flat non-stick frying pan – around 33cm/13in – will do.

Paella is arguably the national dish of Spain, and the best ones ... Although true paella is made in a shallow tin pan on an open fire and can include rabbit as well as snails or eel, I make mine with ...

Now widely regarded as the birthplace of paella, Valencia’s humble dish has inspired countless ... from toasting the rice on the bottom of the pan. “It’s called soccorat,” Bazaan explained ...