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Paella Pans

Discover Pinterest’s 10 best ideas and inspiration for Paella Pans. Get inspired and try out new things.
How to Choose the Perfect Paella Pan - Spain on a Fork

In this quick guide on How to Choose the Perfect Paella Pan you will find all the answer you are looking for to find that perfect paella pan.

How to Season a Paella Pan - Four to Cook For

You need to temper your carbon-steel paella pan before you cook on it. A properly seasoned paella pan will bring you a lifetime of use.

The Best Paella Pan For The Home

How to choose the best paella pan for your home including what to consider when choosing a traditional paella pan and tips for use

The 7 Best Paella Pans, According to Chefs

The right paella pan will help you make the traditional Spanish dish. We researched the best paella pans for your kitchen.

Paella Party At FarmTable Kitchen

My husband and I attended a fabulous culinary event today in downtown St. Pete at FarmTable Kitchen. This was a private event in conjunction with The Dali Museum whose current exhibit is The Invention of Food, a special exhibition showcasing the culinary work of renowned chef…

Chicken and Chorizo Paella! This easy chicken and chorizo paella is ultra delicious and true comfort food. Made with a traditional Spanish paella pan #paella #chorizopaella #chickenpaella #spanishpaella #paellarecipe #cookingformysoul | cookingformysoul.com

17 · 45 minutes · This amazing chicken and chorizo paella is the perfect dish to make at home, either for a casual dinner or for entertaining. It's such an easy and flavor-packed recipe that comes together in 45 minutes!


  • 6 Chicken boneless thighs
  • 8 oz Spanish chorizo, dry-cured smoked
  • 4 cloves Garlic
  • 1 cup Green peas, frozen
  • 1 Italian parsley
  • 1 Lemon
  • 1 Red bell pepper, small
  • 1 (15-ounce) can Tomatoes
  • 1 Yellow onion, medium small
Canned Goods
  • 1 tbsp 3 cups chicken broth plus
Pasta & Grains
  • 1 1/2 cups Arborio rice
Baking & Spices
  • 1 tsp Paprika, smoked
  • 1 large pinch Saffron threads
  • 1 Salt and pepper
Oils & Vinegars
  • 1 Olive oil

5 · 45 minutes · This paella recipe calls for making it in a Dutch oven (the Dutch oven should be 11 to 12 inches in diameter with at least a 6-quart capacity). With minor modifications, it can also be made in a paella pan. Cured Spanish chorizo is the sausage of choice for paella, but fresh chorizo or Portuguese linguiça is an acceptable substitute.


  • 1 lb Chicken thighs, boneless skinless
  • 8 oz Spanish chorizo
  • 12 Mussels
  • 1 lb Shrimp, large
  • 1 Bay leaf, dried
  • 2 tbsp Flat-leaf parsley
  • 8 Garlic cloves (minced or pressed through a garlic press (2 generous tablespoons)), medium
  • 1 Lemon, wedges
  • 1 Onion (chopped fine (about 1 cup)), medium
  • 1/2 cup Peas, frozen
  • 1 Red bell pepper
  • 1 (14.5-ounce) can Tomatoes
Canned Goods
  • 3 cups Chicken stock or low-sodium canned chicken broth, homemade
Pasta & Grains
  • 2 cups Valencia or arborio* rice
Baking & Spices
  • 1/2 tsp Saffron threads
  • 1 Salt and freshly ground black pepper
Oils & Vinegars
  • 1 Olive oil
Beer, Wine & Liquor
  • 1/3 cup White wine, dry
5 Alternative Ways To Use Your Paella Pan

The paella pan is the container used par excellence to prepare paella. That is the traditional dish of Valencia, Spain. However, there are other ways to use a paella pan. Here are our top 5 alternative ways to use your paella pan.

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