Paella help…

[surfdog]

Not quite sure where to put this…so I stuck it here. Obviously feel free to move it to a better location if you’re so inclined.

Anyway…
I worked as a chef for a long time…and while I’ve certainly EATEN several paellas…I’ve never actually made one. Doh!

I have a handful of hopeful recipes, including one I snagged from barelfly… So I THINK that I’ve got that sorted…more or less. LOL

But…and it’s a BIG OL’ BUT…what size pan?!
I’ve looked at a couple Garcima carbon steel pans. And they look like they’ll do the trick. But I’m sorta stuck between two.
The 13.5” should feed the three of us…but looks a little small. But what do I know, that’s why I’m here. OTOH, the 16” looks absolutely massive. O_o

Price doesn’t help as they’re close enough to be a wash. Any suggestions?

[Donw]

Your 13.5” is good for 2 or 3 people. My 14” works for up to about 4, and my 20” feeds about 8 on average but will do 10. You have your source already but I bought all of my pans from

https://www.paellapans.com

[surfdog]

Thanks. It’s the 2 in 2 or 3 people that gives me concern. I don’t want that to be the main course and find out that I didn’t make enough.

[MBMorgan]

I've done a lot of paella-related business for several years with these folks: https://www.tienda.com and highly recommend them.

I have one of their traditional 15" CS pans and find it small enough to cook for two ... and large enough when the crowd size increases to 4-6. FWIW, while it works ok on an indoor stove (and I can finish the paella in the oven), I tend to prefer to take the mess outside to a big 100K btu+ burner and then to a covered grill for finishing.

[Murdy]

We bought 2 pans from La Tienda over the years, one bigger, one smaller, though I don't recall the exact measurements. We were happy with both. I'd go on the larger side if in doubt, always better to have leftovers than to run short.

[surfdog]

I’m kinda leaning towards the Garcima 16” Pata Negra pan…but am obviously open to suggestions as I’m clueless in the why’s & wherefore’s of paella.

That said, is there a major difference between their “regular” CS pans and their Pata Negra pans..?

[Donw]

Para Negra pans are thicker metal and a better grade of carbon steel if I remember correctly. I have enameled pans myself just because they are easier to clean and I don’t need to worry about rusting while stored away; and I’m lazy sometimes. Just my 2¢

[SheilaAnn]

I would go bigger on the pan, because your family will love it and want to share with company! Can’t wait to see it!

[barelfly]

Alright!!!!! Paella for the family and friend!

You have some good advice above - I have a few different sizes of pans. My larger enameled pan is 17” edge to edge, and it can feed 8-10, depends on what tapas I serve prior. If I am finding the right one on the interwebs, I have a Garcima 10 serving pan. I think it’s 17-18 years old and it’s bowed a bit in the middle, but other than that it’s been a great pan. I only use it on the Weber over coals. I also have a Lodge 17” CI that I’ve cooked paella in, but I like the Garcima better for paella. And the Garcima enameled is so easy to clean. No sticking, I don’t have to worry about seasoning after use or any of that. Just clean, dry and back in the cabinet.

https://spanishtable.com/products/10-serving-enameled-paella-pan-42cm-17in

And for just my wife and I, or 3-4 people, I have my 11” carbon steel paella pan from 3Nails Ironware. I’d love to get a bigger sized paella pan like this from 3Nails, but damn that would be expensive!!!

If you can only have one pan, I would go with the bigger pan. You can always use a regular smaller pan if you need to cook a smaller serving. Or stick with the regular enameled pans since they are pretty cheap.

Looking forward to seeing your paella cooks!!!!! If I can help on the recipe, let me know!

[yakima]

Consider matching your first pan to your burner. Pretty easy to scale your recipe up or down to fit the number of eaters.

[HawkerXP]

Bumping this to ask another question. What do you think about doing the whole paella cook on a 22" Weber?

[HawkerXP]

I just found that one too. Thanks Donw

[CaptainMike]

I've done paella on a grill many times. I have several sized pans, but use the 24" one most often (feeds up to 20 people). I made up a stand with slotted angle iron to raise it above the grill. It gets tricky to add wood/briquettes to the fire, but it's manageable.

[surfdog]

That’s how I ended up cooking mine. It’s pretty straightforward.