Best 2 36 Inch Paella Pan Recipes

In the realm of culinary adventures, few dishes capture the essence of communal dining and vibrant flavors quite like paella. Originating from the sun-drenched region of Valencia, Spain, paella has become a culinary symbol of unity and celebration, bringing people together to savor its rich and aromatic goodness. Whether you're cooking for a bustling family gathering, hosting a lively party, or simply indulging in a taste of Spanish tradition, a 36-inch paella pan offers the perfect canvas to create this delectable dish. With its generous size, this pan allows for ample space to showcase an array of ingredients, promising an explosion of flavors and textures that will tantalize your taste buds. As you embark on your culinary journey, let this comprehensive guide take you through the essential steps of selecting the finest ingredients, preparing the aromatic sofrito base, and mastering the art of cooking paella in a 36-inch pan.

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SMALL BATCH PAELLA

Small Batch Paella image

Make and share this Small Batch Paella recipe from Food.com.

Provided by zeldaz51

Categories Rice

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 teaspoon saffron, crushed and steeped in 3 T. stock
1 1/2 cups broth (either chicken broth, or half chicken, half clam juice)
1 cup diced peeled tomatoes
1/2-1 teaspoon paprika, preferably Spanish
1 dash turmeric (for color)
olive oil
1/2 medium onion, diced
1/4 cup finely diced carrot
2 -3 minced garlic cloves
4 -6 ounces boneless chicken thighs, with skin
1 roasted peeled red pepper, cut into slices (or from jar)
1 cup paella rice or 1 cup other mediterranean rice
12 mussels, debearded and scrubbed (or unpeeled shrimp or large scallops)
1 ounce spanish chorizo, chopped or 1 ounce equivalent amount cooked diced pancetta
you could add artichoke heart, peas, different cooked sausages, and whatever else strikes your fancy, but adjust proportions so tha

Steps:

Boil together the broth, saffron and the broth it steeped in, tomato, paprika, turmeric, salt and pepper. Heat oil in the paella pan or cast iron 12 inch frying pan. Add garlic and onion and cook until soft, then remove.
Brown chicken, adding oil as needed, until about 75% done, then remove.Scrape bottom of pan, add more oil, add rice, and cook until translucent. Add boiling broth, cook at medium for 5 minutes. DO NOT STIR.
Reduce heat, arrange chicken, red pepper, mussels, chorizo, and any optional ingredients, and cook 15 minutes. Cover, continue cooking on very low, about 5 more minutes. You may need to move the pan around so heat is even; you want the water to be absorbed and the bottom to begin to get crusty.
Let stand about 5 minutes, discard shellfish that do not open.

Nutrition Facts : Calories 324.9, Fat 7.4, SaturatedFat 2.1, Cholesterol 40.3, Sodium 440.2, Carbohydrate 47.2, Fiber 2.5, Sugar 3.7, Protein 15.9

PAELLA COOKED OVER A WOOD-BURNING FIRE

Paella Cooked Over a Wood-Burning Fire image

Martha's recipe for paella, the classic Spanish dish that's a good choice for a dinner party, is chock full of chicken, pork, clams, mussels, and shrimp. Cooking over a wood fire to give the meal an authentic flavor.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs

Number Of Ingredients 22

Ingredients

25 bone-in, skin-on chicken thighs
1/4 cup olive oil
1 1/2 tablespoons paprika
Coarse salt and freshly ground black pepper
8 large tomatoes
3 red bell peppers, cut into quarters, stemmed, seeded, and ribs removed
3 green bell peppers, cut into quarters, stemmed, seeded, and ribs removed
2 tablespoons saffron
8 cups homemade or store-bought chicken stock
3/4 cup cognac
2 pounds pork tenderloin, trimmed and cut into 1-inch cubes
1 1/4 pounds haricots verts, trimmed and cut into 1 1/2-inch pieces
2 onions, chopped
1/4 cup finely chopped garlic
2 1/2 pounds calamari, cleaned and cut crosswise into 1/2-inch rings
25 jumbo shrimp, peeled and deveined
2 1/2 dozen littleneck clams, scrubbed
3 dozen mussels, scrubbed
3 pounds white rice
2 (10-ounce) packages frozen lima beans
4 cups fresh or frozen peas
1/2 cup freshly squeezed lemon juice

Steps:

Place chicken in a large bowl and add 4 tablespoons olive oil. Sprinkle chicken with paprika and 1 teaspoon salt; turn chicken to coat. Cover chicken and let marinate, refrigerated, at least 4 hours and up to overnight.
Bring a large pot of water to a boil; meanwhile, prepare an ice-water bath. With a paring knife, core tomatoes, and score an X on the bottoms. Working in batches, carefully lower tomatoes into boiling water; when skins begin to split, after 30 to 60 seconds, use a slotted spoon to transfer tomatoes to water bath.
When tomatoes are cool, remove skins (use a paring knife, if necessary), and discard. Halve tomatoes. Remove seeds with a spoon, and discard. Finely chop tomatoes.
Cut peppers crosswise into 1/4-inch strips; set aside. Using a mortar and pestle, grind together saffron and 1 tablespoon salt. Add saffron mixture to a medium bowl and add 2 cups chicken stock and cognac. Whisk until well combined; set aside.
If using a charcoal grill, make a fire in your grill. When the charcoals are completely covered in gray ash, hold your hand about 5 inches above the grill grid; count how many seconds you can comfortably leave it there. When you can hold it there for 1 to 2 seconds, you have high heat and are ready to cook. Alternatively, you can cook the paella on a stove over high heat.
Place a 20-inch paella pan with 3-inch sides over desired heat source. Coat the bottom of the pan with olive oil and heat, until pan is very hot, about 5 minutes. Add chicken thighs and cook, turning, until golden brown on all sides, about 8 minutes. Add pork and cook, turning, until browned, about 3 minutes more.
Add peppers, onions, garlic, haricots verts, and tomatoes. Cook, stirring, about 2 minutes. Add calamari, and shrimp, and cook, stirring, about 2 minutes more; add clams and mussels.
Add rice and stir to coat. Add reserved chicken stock mixture and let cook about 1 minute. Add 3 cups of stock and bring to a boil. Let cook, covered with the lid of the grill or aluminum foil, until rice is tender, about 15 minutes, adding more stock as necessary (you may not need to use all the stock).
Add lima beans and peas and cook, until tender, about 3 minutes more. Season with salt and lemon juice; serve immediately.

Tips

Prepare your ingredients in advance. This will help you stay organized and ensure that everything is ready when you need it.
Use a large, flat pan. This will allow you to cook the paella evenly and prevent the rice from sticking to the bottom of the pan.
Use a wooden spoon or spatula to stir the rice. This will prevent the rice from breaking up.
Do not overcrowd the pan. This will prevent the rice from cooking evenly.
Add the liquid in stages. This will help the rice to absorb the liquid evenly and prevent it from becoming too mushy.
Cook the paella over medium heat. This will help to prevent the rice from burning.
Season the paella to taste. This may include adding salt, pepper, garlic powder, onion powder, or other spices.
Let the paella rest for 5-10 minutes before serving. This will allow the flavors to meld together.

Conclusion

Paella is a delicious and versatile dish that can be enjoyed by people of all ages. With its variety of ingredients and flavors, there is sure to be a paella recipe that everyone will enjoy. Whether you are a beginner or an experienced cook, you can easily make a delicious paella at home. So next time you are looking for a fun and easy meal to make, give paella a try!