Stainless steel paella grill pan with 4 quart capacity by Steven Raichlen. This grill topper allows you to cook your paella the way is was meant to be cooked, outdoors over an open flame.
This paella grill pan is made from stainless steel, and measures 14 inch wide pan, 16.25 including handles 2 inches deep.
Here are a couple of Steven Raichlens Tips for Grilling Paella:
But before you get started, there are a few things you should know about a dish that should be in every grillmaster’s repertory:
1. A paella grill pan is the preferred equipment for cooking this classic dish. It not only looks cool, but it encourages the rice to caramelize into a golden brown layer (called soccorat) on the bottom of the pan—the best part, some people say, of a well-made paella. You can find one at Spanish grocery stores or cookware shops. We recently added a stainless steel paella pan to the Best of Barbecue line. In a pinch, you can substitute a large frying pan with a heatproof handle.
2. If possible, do cook the paella the traditional way—over a wood campfire. If you go this route (and I encourage you to), a Tuscan grill will help you position the paella grill pan securely and stably over the fire. Cooking paella over a campfire can get mighty hot: you might also wish to invest in a grill hoe. The long handle makes it ideal for stirring the paella.
3. Like risotto or pilaf, a good paella lives or dies by the rice. The traditional bomba or Calaspara rice are available at Spanish markets or from Internet purveyors such as www.tienda.com or www.thespanishtable.com. Italian Arborio rice can also be used, although you may need to use slightly more liquid to keep the rice from drying out.
4. Chorizo is a Spanish sausage made with large chunks of cured pork. (It differs from Mexican or Spanish Caribbean chorizo, although the latter can be used in a pinch.) Piquillo peppers are small, bright red peppers with a sweet aromatic flavor—they’re almost always sold bottled or canned. Pimentón is a Spanish smoked paprika. Again, these are available at Spanish grocery stores. Red bell peppers and regular paprika make credible substitutes.