»  Paella Cookware |
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| Our V-Series paella cookware also includes vitro-ceramic pans which are ideal for any heat source including electric hobs. Vitro-ceramic paella pans are easy to clean and do not need to be oiled before storage
The name 'paella' comes from the pan in which it is traditionally cooked and served - the 'paellera'. There are many different types of paella - the only common ingredients being the rice, olive oil and saffron. Paellas are traditionally cooked in the open air at picnics in Spain - often over an open fire - and the ingredients include whatever is available. The shallow design of the traditional paellera spreads the heat effectively and allows the ingredients to cook evenly. When cooked, a paella will have a crust of rice (called the 'socarrat') on the base - this is particularly popular with Spanish eaters! Paella pans are also suitable for making many other rice dishes, such as risotto, and can also be used as a general pan for preparing meat and vegetable dishes.
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