Paellera

Paellera, or paella pan, is a wide, shallow cooking vessel used for preparing paella, a traditional rice dish from the Valencia region of Spain. The pan’s broad surface and low sides allow a thin, evenly heated layer of rice to cook quickly and develop a socarrat, the lightly charred bottom prized in some paellas.

Most paelleras are circular with two handles, though some regional versions are oval or rectangular. They are typically made of carbon steel, which heats rapidly and benefits from seasoning; other common materials include stainless steel, cast iron, and enameled steel. Sizes vary widely, from about 26–34 cm for home use, up to 40–60 cm or larger for commercial use.

Paelleras are designed for cooking over open flames, gas rings, or specialized paellera stoves. The high surface area requires careful heat management to avoid burning and to ensure the rice cooks evenly in the stock. Paella can be prepared with seafood, chicken, rabbit, vegetables, or a combination, and it is served directly from the pan.

Care and maintenance depend on the material. Carbon steel pans require drying after washing and light oiling to prevent rust, and they are often seasoned to build a protective patina. Stainless or enameled pans are easier to maintain but may behave differently in heat distribution. Hand washing is generally recommended for traditional pans.

Originating in Valencia, the paellera is a common sight at festivals and family gatherings across Spain and in many Latin American countries, where paella varieties reflect local ingredients.