What you need to know: It’s a pan that makes paella for a group of six to 10 people. What you’ll love: The carbon steel distributes heat evenly through dimples hammered into the bottom of the pan.

The recipe suggests a 12-inch oven-safe skillet, but if you have a paella pan, that's even better. Avoid nonstick pans, as they don't allow for the formation of socarrat, the signature crispy rice ...

Want to learn how to make a paella?. The founder of Paella Lover, is on a mission to bring authenticity, tradition, and a ...

Heat the oil in a 12-inch skillet over medium heat. Add the rice and cook for 30 seconds, stirring constantly. Stir the stock, salsa and turmeric in the skillet and heat to a boil. Reduce the heat ...

And where better to find such a blissful interlude than within the gold standard of Spanish cuisine? Paella takes its name from the traditional frying pan typically used to prepare it and originates ...

Such a joyful dish should not be reserved for entertaining. There's nothing scary about paella, it's a simple one-pan meal that can be adapted to include seafood of your choosing. I like to use a ...

Although the paella could, of course, also be made on the stovetop. To make the stock, place the prawn shells and heads into a saucepan pan with a splash of oil and fry for 5 minutes, or until ...