Top & Best Paellera: How to choose the best model in 2021?
Very welcome to mypricesaving.com. Today we are going to talk about paellera, the proper pan for preparing paella, a dish of Spanish origin that is made with rice, seafood (or other type of meat) and various spices.
The paellera is wide and shallow and because of the shape, the heat is well distributed among all the ingredients, ensuring homogeneous cooking. The best thing is that once ready, the paella can go straight to the table, without taking it out of the pan.
If you are in the mood to prepare delicious paella for your family, keep reading this article. In it we will talk about everything you need to know about the paellera, give tips on how to choose the ideal model and some buying suggestions.
First, the most important
- Paella is a refined dish, elaborated with flavor, aroma and harmonious appearance. That is why it is essential to use a proper pan for preparing paella, because this is the only way that it will stay in the right spot.
- The paellera can be made of aluminum, cast iron or stainless steel and have a non-stick or enamel coating. The models also vary in size, which can be small, medium or large (from 20 to 130 cm).
- It is worth buying a paellera with a non-stick coating, as different ingredients are used in the preparation of the dish and some tend to stick to the bottom of the pan. The non-stick coating will also facilitate cleaning.
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Ranking: The 4 best paellera models
In Spain, where the paella originates, the pan used to prepare the typical dish (paellera) is considered a family treasure and is passed on from generation to generation along with the family recipe.
That is, to make a good paella, you will need a good paellera. But don’t worry if you haven’t received one as a family heirloom, as many brands make excellent quality pellets. We selected the best ones for this Ranking.
Paella is a refined dish and elaborated in the smallest details, to make your mouth water both by taste and aroma, as well as by the look. And even those who have never eaten a paella can recognize a paellera, after all, this pan is large, shallow and has very characteristic side handles.
What is a paellera and where to use it?
Paella is a typical dish of Spanish cuisine, made with rice, spices (saffron and paprika), tomato sauce, olive oil, curry, seafood or other types of meat and heart of palm.
The ingredients can vary from one recipe to the next, but whatever it is, the mixture of flavors, aromas and colors is irresistible to smell, taste and paella is one of the delicacies to eat with your eyes first.
Did you know that paella is a typical Spanish recipe that appeared in the 15th century in the Valencia region?
It was created by peasants who went out to work carrying rice, salt and olive oil and cooked the ingredients together with the animal’s meat that they managed to hunt on the day. To prepare the food, they use a round, shallow pan with two handles known as “paella”.
What’s more, the paella is served in a proper pan for the preparation of the dish: the paellera, similar to a frying pan , but larger in proportions, and widely used in the preparation of different dishes of Valencian cuisine (region where the paella was created).
The paellera has a straight, shallow bottom and open sides. In this type of pan, the heat spreads evenly, cooking the ingredients evenly, always on a low, low heat, without the water drying out.
How to prepare a good paella?
In addition to choosing a good quality paellera, it’s nice to learn how to cook paella properly, so we’ve prepared some tips, check it out.
Paella is a dish of simple origin, so you should not mix seafood and meat (rabbit, duck or chicken). Choose only one of the types and add vegetables.
The ideal is to use “pump” rice , common in the region of origin of Valencia, Spain. These grains are fatter, so they absorb the broth without breaking easily.
To put the right amount of rice in the paella, pour the uncooked grains along the diameter of the paellera, from the bottom of the pan to a finger above the broth. Then, just shake the beans so that they spread and cook.
But before placing the rice, it is important to make sure that the meats are well cooked and colored. See if the “suffering” (sauteed tomato, onion, garlic and vegetables) is at the right point to form the broth.
After adding the rice, leave the pan on high heat for 9 minutes, then leave on low heat for another 9 minutes and finish for another minute on high heat so that the bottom will lightly burn and form the typical paella shell.
Paellera: Which material is better?
Paellets are usually made of aluminum, but these pans can also be made of other materials such as cast iron and stainless steel and have a polished, enamelled or non-stick finish.
Of Spanish origin, the enamelled Valencian paellera is a high-tech product, but it maintains the tradition of paellas made by Valencian peasants.
This type of pan is ideal for preparing paella, as it does not need to be greased, the food does not stick to the bottom and it can be used in the oven to finish the paella au gratin in the oven .
The polished steel paellera has a sophisticated, resistant design and is ideal for use on a gas or wood stove. It can be taken to the table after preparing the paella, just use a table rest.
The non- stick aluminum paellera is the traditional model, made with non-toxic teflon. This model provides fast and homogeneous cooking and is also suitable for use in the oven.
How to store the paellera?
Care must be taken to preserve the properties of the paellera for longer. To stir the ingredients, use wooden or stainless steel utensils and dispense with plastic ones.
You can find pans suitable for gas stoves, wood and oven, but you should never use the paellera in the microwave. During cooking all parts of the paellera are evenly heated, so care must be taken not to burn yourself.
When washing it, wait for the pan to cool down so that it does not deform in contact with the cold water. Always use warm water, detergent and the soft side of the sponge to wash the paellera.
You find paellers of different prices, which vary according to the size, material of manufacture and brand.
The cheapest model costs around R $ 80, there are several good quality options with prices between R $ 100 and R $ 180. More expensive models from R $ 250 to R $ 300 and paelleras that can cost R $ 530.
Where to buy?
You can find some models of paelleras in supermarkets like Walmart, Extra and Carrefour and in appliance stores.
If you prefer, you can buy the paellera in the comfort of your home, via the internet. You can find models of excellent brands such as Tramontina and Brinox in virtual stores, such as Amazon.
Purchase criteria: Factors to compare the different models of paellera
Before buying a paellera, you need to be aware of some characteristics that change from one model to another and can make all the difference in your culinary experience.
- Compatibility with heat sources
- Non-stick coating
- Handles and cover
We will detail each of the items, so that you can make the best choice when buying a paellera.
Paellers of different dimensions exist. You can find small models of 26, 28 and 30 cm, models of medium sizes of 32, 34, 38 and 40 cm and larger pots of 45 and 60 cm.
The dimensions also directly influence the capacity in liters of each pot. The smallest pans have a capacity of about 2.5 liters, the medium ones for 4.5 liters and the largest for 6 liters or more.
There is no rule, but you can rely on our table of portions that each pot yields (according to the diameter) to buy the ideal model for your family:
- 20 cm: 1 serving
- 28 cm: 2 servings
- 30 cm: 3 servings
- 32 cm: 4 servings
- 34 cm: 5 servings
- 36 cm: 6 servings
- 38 cm: 7 servings
- 40 cm: 8 servings
- 43 cm: 9 servings
- 46 cm: 10 servings
Compatibility with heat sources
When choosing a paellera, pay attention to the compatibility of the pan with different heat sources. Some models are suitable for gas stoves, others can be used for electric and vitroceramic stoves and there are models for wood stoves.
If you are going to prepare paella in the oven, or if you are going to use it to brown the dish, you can also find models for this type of cooking.
Although some paella specialists do not consider it essential that the paellera is non-stick, it is very worthwhile to buy a pan with this feature, especially if the coating is internal and external, because:
- Teflon prevents food from sticking to the bottom of the pan;
- You will not need to add oil or olive oil to prepare the dish;
- This coating facilitates cleaning.
Handle and lid
Some handles are of iron, or accompany the material of the paella. It is worth mentioning that in this case, the handles heat up and a cloth is needed to handle the pan. In other cases, the cable is coated, offering more comfort and safety when preparing.
Another important characteristic to be observed is if the paellera has a lid. It is not very common to find this type of pot with a lid. If it is critical for you, be sure to check out this detail