WHAT IS BIG PAN PAELLA?
Most all Paellas typically have rice cooked with meats, seafood, and vegetables. Originating in the rice-growing areas on Spain’s Mediterranean coast, the dish is especially associated with the region of Valencia. Paella takes its name from the paellera, the utensil in which it is cooked, a flat round pan with two handles; paella is traditionally eaten from the pan. Our Pans have 2 to 4 handles and served to your guests. To prepare paella, pieces of meats such as chicken, pork, or rabbit and seafood such as clams, shrimps, mussels, crayfish, and squid are sauteed in olive oil with onions, garlic, and herbs and removed from the pan. Rice, tomatoes, saffron, and stock are simmered together, the meats and seafood mixed in, and the dish is garnished with peas, pimientos, and other vegetables. Traditional paellas are cooked over a wood fire in a large oversized shallow pan. We cook ours over a gas burner which allows us to control the heat.
Whats the Difference between cuban and spanish paella?
Our Paella, (Paella a la Cubana) is a Spanish dish with a Cuban twist, by using a broth and saffron base. While Traditional Spanish Paella is a dish of saffron- tomato flavoured base. Both equally delicious. If you prefer the traditional Spanish style, we are happy to accommodate just let us know when booking.
Cuban Paella and Spanish paella are both delicious rice dishes, but there are some notable differences between them. Spanish paella typically features saffron-infused rice, chicken, rabbit, seafood, and vegetables like peppers, onions, and tomatoes. On the other hand, Cuban paella often includes ingredients like chorizo, pork, and ham in addition to chicken and seafood.
Cuban paella is also known for its use of sofrito, a sauce made from onions, garlic, and tomatoes that is used as a base for many Cuban dishes. Additionally, Cuban paella is sometimes cooked with beer or wine, which gives it a distinct flavor.
Overall, while both dishes are delicious, they have distinct regional variations that make them unique.
What is the difference between risotto and paella?
Paella has a bottom coat called socarrat ( a crusty almost caramelized bottom) that is allowed to stick to the pot and treasured by people.
Risotto has a uniform texture from top to bottom, whereas Paella is soft from inside but dry at the top. Paella is drier than Risotto that is sticky.
Paella should have a layer of mildly toasted and caramelized rice at the bottom of your pan.
How Big are the pans?
More for your Money!
Not just Paella, but Salad and Rolls too!