Originating in Spain, paella is now internationally known. A good paella starts with short grain rice and saffron, cooked in a wide shallow paella pan. After that, nearly as many variety of ingredients may be used as there are inspirations to be had. Paella is traditionally cooked in the open air over a hot crackling wood fire so that the dish can be infused with the smoke flavor. As the rice absorbs the cooking liquid, the rice in the bottom of the pan toasts to a crispy golden brown. This is called the socarrat and is one of the delights of paella.
Our 14-inch pan is stainless steel, so it takes kindly to high heat and vigorous spoon and spatula technique for the best socarrat.