Spain’s most famous rice dish, paella, is named after the pan in which it is cooked whose name, in turn, is derived from patella, or knee cap, which it is thought to resemble. This shallow pan allows the rice to cook at the right speed.
Thicker and heavier than the plain stainless steel pans, the enamelled paella pans are coated with a black and white speckled, non-stick finish. They are easy to clean, don’t get rusty (there’s no need to use oil after use!) and oven proof.
Pan can be used on electric and gas hobs or in the oven. Not suitable for induction hobs.
The 4 person pan is 30cm in diameter at its widest upper rim.
View our Seafood Paella Recipe.
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