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?
You could probably make this in any sort of pan as long as it is large enough to fit everything, no?
pierino is a trusted source on General Cooking and Tough Love.
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.
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!
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!
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).
Please enter a valid email address.
Well played. You deserve a cookie.
10 we're fawning over
An Any-Budget Guide to the Best Bath Towels on the Internet
A Five-Ingredient, One-Pot Stew
Cookware Friends (Hi, Vintage-Inspired Cast Iron!)
Ever cut your bagel like this?
Vintage Never Goes Out of Style
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)