The word paella originates from the Latin word patella, which means pan and is a reference to the pan for cooking paella. Paella is a traditional rice dish of the Valencia region of Spain. Paella's ingredients consist of rice, saffron, paprika, olive oil and garnished with available fresh meat such as chicken, pork, shrimp, mussels, scallops, and crab or fresh vegetables. There are many paella recipes to choose from: See the Paella Paella cookbook by Maria Solis Ballinger and Natalia Solis Ballinger

Traditional paella is cooked so that it has a crispy, caramelized, toasted bottom. Paella is made so the rice should be cooked low to the surface of the pan in order to make the best quality paella. The flavors are at the bottom of the pan and that's why the sizes vary larger in diameter than in height.

A paella pan is round and shallow with angled sides and two looped handle attached. It should have a slightly concave bottom . The pan should be made from carbon steel which can be plain or enameled. Plain carbon steel paella pans require seasoning. Consult our Paella Pan Seasoning Instructions for details.

Paella pans come in a variety of styles and sizes, finding the one that suits your needs is very easy to find. Consult our Paella Pan Serving Size Chart to find the right size you need.

All of our pans are authentic and made in the Iberian Peninsula of Spain and Portugal.