How can I achieve an even heat across a large paella pan?
I just used a 20" paella pan to make a large paella for 10 people. The pan covers 4 burners. The problem that I had was that the center of the pan never reached the temperature of the parts of the pan under the burners. If I raise the gas levels enough for the center to get to a boil, the outside areas get too hot and burn. Difficult to make an even paella. Any suggestions? I have looked for, but not found any heat diffusers that are large enough for this pan.
Best Answer
The method I use is to start the paella pan on the middle of the biggest burner, then once the rice and liquid is in I move the pan over the burner every 2 minutes to make sure it cooks evenly. For example I'd move the pan so the left side is over the burner first, then move it to the right, then top and then bottom, keeping with that pattern.
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How do you use a big paella pan?
Use it for searing steaks, chicken cutlets, fish fillets, and roasts; as a griddle for pancakes, bacon, and other breakfast treats; for stir-frying in place of a wok; as a stand-in for a roasting pan; and even for cooking over a campfire.How do you heat a paella pan?
We recommend reheating paella in one of four ways: in the oven, in a frying pan, in a steamer, or in the microwave. The best way to reheat paella in a frying pan with some extra liquid is the best way to retain the same texture as when it was originally cooked.How do you get the perfect Socarrat?
The socarrat is achieved by turning up the heat in the final minutes of cooking. You'll know within the first few bites if the socarrat is present. Also, do not let your server dish out the paella onto individual plates. Paella should be served in its pan, lest you lose the coveted socarrat.How many does an 18 inch paella pan serve?
18-inch paella pan for 12 portions.How to Choose a Paella Pan by La Tienda
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Answer 2
The oven can work, however, if you have the option, I would suggest outdoors over fire. Paella is a festive occasion, and this adds to the spectacle. For your 20 inch pan, you could construct a temporary brick fire pit sort of like the one below, as a friend of mine regularly does. Alternately, you can place your pan over a charcoal grill, provided it fits. Mine, for example, fits into the opening of my Big Green Egg smoker/grill. If you don't have those options, using the stove top will mean a constant rotation of the pan. That gets messy and potentially dangerous once liquid is added. So, I would agree with the oven recommendation...if it fits.
Answer 3
A large paella would generally be cooked in an oven, possibly with some extra cooking on a burner at the end to brown the rice at the bottom.
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