Paella Pan
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A paella pan top is never used when preparing the national dish. Rice is the one constant ingredient in the many versions of paella.
Paella pans, designed specifically for making the Spainish national rice-based dish, are wide and shallow, with handles for transporting from oven to table.
Paella pan: A specialized pan for cooking paella; it is wide and shallow and usually has two loop handles.
Paillarde (Fr.): A scallop of meat pounded until thin; usually grilled.
Paella pans come in many sizes, depending on the number of people to be served--from eleven inches in diameter for two people to three feet ten people.
Heat two tablespoons of the oil in a 36cm/14in paella pan or a very large frying pan set over a medium heat. Season the chicken thighs with salt and freshly ground black pepper and fry for five minutes, turning regularly until lightly coloured.
"My dad is from Spain and growing up we had the "real" thing for every holiday. I have been able to serve this to my extended family with no one the wiser and it is A LOT QUICKER AND EASIER than the traditional one and you don't need the Paella pan." ...
 See also: Vegetable, Rice, Paella, Kitchen, Cooking
  
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