Made in Spain, this enamelled paella pan has an attractive black-and-white design that gives it a more modern appearance than other pans on the list. It’s oven-safe but not suitable for ceramic ...

But when we think of Spanish food, the first thing that comes ... the beautifully crispy rice you find at the bottom of a paella pan. These dishes require time and effort, but trust us – they ...

Cut the green beans and chicken into small bite-sized chunks, heat a paella pan (paellero) and brown the chicken pieces along with the greens. All of the ingredients are lightly fried together in ...

For a moist texture use a 34-cm (13½ -inch) paella pan suitable for use on the stove and in the oven. Wash the carrots and turnips, and pat dry in a clean cloth or with paper towels. Cut the ...

I have made paella with all varieties of rice, although conventionally it is made with Spanish short-grain. Italian Arborio rice, French rice from Camargue, and Asian or American rice work as well.

Meanwhile, Spanish paella is more “Mediterranean” in terms ... in intense flavor from toasting the rice on the bottom of the pan. “It’s called soccorat,” Bazaan explained, adding ...