Pael

Pael is a Spanish term that primarily refers to a shallow, wide pan used for cooking. It is most famously associated with the preparation of paella, a traditional Spanish rice dish originating from Valencia. The paella pan is designed to facilitate the even cooking of rice and other ingredients due to its large surface area and shallow depth, which allows for rapid evaporation of liquid.

While the term "paella" specifically denotes the dish, "pael" can also be used more generally to describe the cooking vessel itself. These pans are typically made of polished steel or sometimes stainless steel and come in various sizes, from small ones suitable for a few servings to very large ones used for communal gatherings. The characteristic handles on either side of the pan are another defining feature.

Beyond its use for paella, the pael is a versatile cooking implement. It can be used for stir-frying, searing meats and vegetables, and cooking other rice-based dishes or dishes that benefit from even heat distribution and moisture evaporation. The design of the pael makes it suitable for use on a stovetop, in an oven, or over an open flame, which is traditional for outdoor paella cooking. The quality of the pael can significantly impact the texture and flavor of the resulting dish, particularly the desirable crispy rice layer known as *socarrat*.

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