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A question about a recipe: Moorish Paella

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I have a question about the recipe "Moorish Paella " from NWB. The only pans I have that are large enough are nonstick pans... is this recipe not worth attempting until I get a nonstick paella pan? Or would it be OK with any tweaks?

asked by TP3 about 3 years ago
5 answers 9493 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 3 years ago

You could probably make this in any sort of pan as long as it is large enough to fit everything, no?

401c5804 f611 451f a157 c693981d8eef  mad cow deux
pierino

pierino is a trusted source on General Cooking and Tough Love.

added about 3 years ago

A traditional paella is NOT NON-STICK. It's stainless. And the name of the dish actually refers to the pan itself. Actually, you would/should welcome a bit of stickiness at the bottom.

A9f88177 5a41 4b63 8669 9e72eb277c1a  waffle3
added about 3 years ago


Paella is traditionally made in a wide, shallow pan to help the rice develop a toasty crust -- "socarrat" -- at the bottom. Non-stick pans hinder socarrat (and fond) development but, hey, better than going hungry!

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
TP3
added about 3 years ago

Thanks for the answers! Pardon the typo. To clarify, I meant to ask: Should I not even attempt the dish without a traditional stainless paella pan? Would the paella without soccarat just be disappointing? I'm ruling yes--though agreed, anything is better than going hungry!

A9f88177 5a41 4b63 8669 9e72eb277c1a  waffle3
added about 3 years ago


I think Pierino phrased it perfectly -- a bit of crust is a good thing. However, none at all is far better than too much (please don't ask me how many times I've learned that lesson).