I made Roast Chicken with Sumac, Za'Atar and Lemon using their wonderful paella pan. I immediately developed a case of pan envy, and upon returning to New York, ordered my very own, a genuine classic carbon steel one from a maker in Valencia, the home of paella. By the way, "paella pan" is technically redundant, since paella refers to the pan as well as the dish, but I'll go with paella pan to avoid confusion.
Last night I broke it in, and served a completely Spanish meal for some good friends who are willing to share my experiments in the kitchen.
So here's my virgin pan, with four tablespoons of olive oil, just waiting to get to work.
|Paella pan waiting to fulfill its destiny|
|Browning chicken for paella|
|Boiling the rice|
|Simmering the rice, nearly done|
|The finished paella (photo courtesy of Miyako Yoshinaga)|
|Serrano ham, Manchego cheese, Marcona almonds|
|Orange slices and spinach with hazelnut oil and hazelnuts|
|Walnut cake with Spanish brandy|