You know, my main memory from a long weekend spent in Barcelona many years ago is the paella. It came to the table in the pan and was set down with a flourish. The colours, the aromas and the flavours were amazing! Whenever I think of paella, I’m taking back to that restaurant on the waterfront.
With
Garcima Pata Negra polished steel paella pans, you can bring authentic Spanish cuisine into your home. The 40cm induction pan is the perfect size for a delicious family sized paella. Made in Spain (in Valencia), these gorgeous pans are designed for everyday professional use and are super hardy. They are heavy duty and are a beautiful combination of functional technology with a traditional style of pan. With a 2 year warranty against manufacturing defects, this pan is sure to please. There is definitely a reason Garcima are the world leaders in the manufacture of paella pans. I always thought I would have to use a cast-iron (and therefore non-traditional) paella pan once I got an induction stove top so I'm glad this isn’t the case. The lightness of this pan and the shape allows it to be easily stored on my pot rack, plus it is easy to carry to the table for a serve-yourself dinner even when it is filled with delicious food. When you first use it, it is recommended that you fill the pan with water and bring to boil, before washing out with dish soap and water. This helps to remove any residue from the manufacturing process. From there on, handwash the pan after use and dry immediately. To protect the surface, adding a fine layer of cooking oil is recommended before putting away. Although the label says it “serves 2”, when you load up a paella with protein, veggies and rice, it is quite filling. I am not going to suggest my paella is even close to authentic, but the pan sure makes it look the part…it’s all in the presentation. Looking to create paella at home? The first step is by cooking with an authentic paella pan.
Click here to view our entire range of Paella pans available
Non-Traditional Yet Delicious Paella Recipe
- 5 strands saffron, soaked in ¼ cup boiling water
- 3tbsps olive oil
- 220 grams of chorizo, chopped into 1cm rounds
- 2 chicken breast, sliced into 2 cm thick strips
- ½ capsicum, sliced
- 1 onion, finely diced
- 2 cloves garlic, minced
- 1.5 cups Arborio rice
- 3 cups chicken stock
- 1 tsp turmeric
- 1 cup frozen peas
- ½ cup parsley, leaves only, chopped
Heat one tbsp. of the olive in the paella pan over medium heat. Fry the chorizo until golden on both sides in 2 tbsps of olive oil. Remove from the pan. Add the chicken to the pan and cook until golden brown. Add the onion, garlic and capsicum and cook until softened. Add the rice and turmeric to the pan and stir quickly through. Add the saffron and the water its soaked in into the pan. Add the chicken stock and stir. Bring to the boil then lower the heat and simmer for 15 minutes, adding more water if needed. Add the fried chorizo and the peas to the pan and cook for 5-minutes more. Sprinkle with fresh parsley and serve.
