To give you a bit of a hack: next time use 4-5 lines of spanish chorizo. Fry it in oil first to turn oil red. Then you can add it at the very end with the peas. You can also add about 1 table spoon of smoked sweet paprika. Then with that + saffron, your rice will be yellow/orange. I also add about 3 large onions that I caramelize. It adds a bit of sweetness and keep rice moist.
Thanks for this video, it's the reminder I need to make paella. I have a huge Matfer paella pan that I have never used for paella. It's been a great griddle and big skillet.
Scott - great job. Paella is not easy. I worked as a sous chef in professional kitchens for 15 years and I still have challenges with Paella. I am retired but have been helping a very talented young Persian chef who has helped me get the crispy rice on the bottom. Kinda art and science. Anyway your Paella made me very hungry!
Got any good socarrat tips? I actually made paella again for supper tonight. Got a little socarrat but still needs work. Learning paella is pretty fun!
Great review. If I didn't have the 15" Lodge carbon steel monster I'd get one of these. I am now a big fan of pans like this without a single long handle. The small handles on each side fit so much better on my Big Green Egg allowing me to use them inside and out.
Got this pan yesterday and had to season it in the oven. It was too big for my induction stove. Had to losen the first egg around the edges. Then it slid around like a puck. It's going to be a great pan for stirfrying and cooking breakfast even on induction. Great watching your sesoning instructions. Keep on cracking your dad jokes. They're tougher than my eggs.
Hello again, long time ago I purchased two 15" lodge carbon steel paella pans, but soon after realized that they wobble after heating and became unusable, but they are good for stir fry vegetables. However, thanks to you I get to know De buyer mineral b product which I have purchased a quit collection of them as well as specifically 4 Paella carbon steel pans. Why 4? I use them as steak pans on my 4 burners, all 4 can give you 8 steaks at once for party, as I live in high-rise building and not allowed to have barbecue. Hands down no manufactures could do it better than De buyer. Sizing is perfect for making dual steaks per burner. I think De buyer should rename it either mineral B pro skillet or super pro steak pan. Excellent a jack of all trade skillet. Love your wonderful vocabulary.
Yup I’ve done it using a Matfer carbon steel paella pan on a charcoal grill. Great! This actually has become my go to carbon steel skillet because of the surface area although I’ve got 12,10 and 8 inch skillets.
Just for the sake of asking for those who don't know on their stoves, when you talk about the "right temperature" to get a sliding egg, what temperature is that? With the vast variety of stoves out there, it might be helpful to note that, or at least, a suggested approximation.
Adding the rice first allows the rice to be stirred among the other paella contents and absorb those flavour elements already present. As for the De Buyer Paella pan - me wants one. I have cooked a few, still learning, and was really interested in seeing you cook one in your charcoal grill. Between yourself and Cook Culture I purchased a De Buyer omelette pan, tooks months to season but man its fabulous now - thanks Uncle Scott & greetings from Melbourne.
Just wanted to say thank you for your thorough review of the De Buyer 32cm mineral b pro. I needed an enormous fry pan to pair with my awesome demeyere stainless pan and it's a real beauty, can't wait to get into using my first carbon steel pan on my induction stove to completely warp it and make into a spin- I mean totally be patient enough to let it heat up slowly :)
Gonna try this with my new DB Paella pan. You know, this looks suspiciously like a jambalaya... which is good as well. As always, thank you for the review and video!
I might have to give a Paella a try myself one of these days. I would go with the charcoal grilling method on my Weber. But not anytime soon. We're seeing far to many triple digit temperatures here in south Texas these last few weeks. It was 101 degrees F today!
It is similar here. We've had 100+ all week. Last year, they even implanted burn restrictions not only for camp fires but you couldn't even have charcoal grills going. Crazy!
Hi Scott, Great review, and your paella skills are certainly on the right track. Not in the market for a paella/fry pan as I already have one specifically for paella and have a couple of great pans for frying already. Since part of my heritage is Spanish, I have made paella countless times going back to the 1980's. Don't make it much anymore but when I do I try to keep it simple. I don't care for those paellas that have all kinds of meats, seafood, shellfish, and veggies. I generally use no more than two meats (mostly chicken and Spanish chorizo) onion, garlic, pimenton (roasted and peeled red peppers) and maybe a legume like peas or garbanzo, or string beans. I use a hardwood charcoal fire with some wood for flavor (oak or mesquite). I also make an aioli (garlic mayonnaise) to go with it.
To prevent fish odors, I soak the fish in water with lemon juice for about 20 minutes before cooking. I can't explain the science, but it works. Thanks for sharing. It looks like a nice pan.
Hey Scott, I am happy you got into Paella cooking. I had asked you this question in the past and you had replied with an answer that a rep gave you. now that you have more experience with these carbon steel pans, would you cook with acid like tomatoes as they cook with in Spain? I saw you did an outdoor video with the 20 inch Paella and you added tomato. So what is the final outcome with acids? Why do they work on those Carbon Steel Paella pans but on the De Buyer's they kill the seasoning. I really would like to see what you have to say because as we notice in this dish there is no acid but still a great dish :)
Enjoying my DeBuyer Mineral B fryer, but I swear it feels twice as heavy as my vintage Wagner cast iron pan that's larger. Definitely made to last a lifetime.
Yeah they are built like tanks... I really like a heavy pan. Some of that classic cast iron is actually fairly thin. How'd you get the Wagner? Family heirloom or find it somehow?
@@UncleScottsKitchen You're right about that, it is super thin and glass smooth too. An elderly person who sold on Ebay gave me a 10 and a 12. The 10 is my daily driver and the 12 thick and is super heavy.
Just wanted to say what a great channel Scott. I've always used and loved cast iron cooking,and own a stupidly large collection of Petromax and Lodge Dutch ovens and Skillets (its an addiction). I wanted to give carbon steel a go. After watching your channel I'm now on my 3rd De Buyer pan haha. 32cm Mineral B Pro (about £80 here in England), 26cm Lyonnaise (£33), and 22cm Crepe pans (£21). All of which are such fantastic pans. Just a quick question. How do you store your pans? Do you hang them up or stack in the cupboard? My missus is getting a bit stressed by the amount of pans I have haha. I miss her some days. Only joking. Great channel mate.
GREAT TIMING, Uncle Scott, I was just wondering today if I could use a big pack of skinless chicken thighs I was thawing out for a PAELLA experiment! Based on your example, Looks like it will be a go tomorrow, thank you!
@@UncleScottsKitchen Oh, myyyyy, it was a smashing success! I even got lucky, the veggie stand had a bunch of red, yellow and orange peppers at the dollar table when I swung by today, I grabbed them all and they were great in the paella! I also used green beans, and chicken thighs, and cooked it in a jumbo DeBuyer Carbone plus over the Weber kettle. And I had already ordered the same Bomba rice from Gourmanity that you used. Thanks for your guidance as always, Uncle Scott! 👍👍
Holy cow...sounds awesome! I like this "land based" version much better than the "sea based" seafood version. Not sure I did much... more likely I need some guidance from you!
@@UncleScottsKitchen Mine would have been better with onions sautéed into it, I will remember that next time. I think the paella purists say no, but I like the oniony richness!
Just discovered your channel new subscriber. It makes me laugh every time you play the audience clapping and you shake your head! Lol Are there any less expensive pans that you can recommend? $110 is a little out of my league.
The rice: I have found that Calrose rice makes an acceptable paella. At least I find it acceptable. OK, maybe it's not quite authentic, and I am not claiming it's better than an "official" paella rice variety like Bomba, but I like it well enough, and Calrose is a lot less expensive.
NOT a stupid question. I had some stuff about that in the video but I had to cut it out to get it down to a (halfway) reasonable time... I will answer this in the next Pancast!
Actually the rosemary is one of the few ingredients that are traditional here. But it's only placed in the paella at the end, when the rice is already cooked.
Me again with another question. Just gone to use my Petromax cast iron Dutch oven and I can't seem to get it clean. Not used it for a couple of weeks, had it for several years. It's never seen soap since day one, but always had a good scrub with hot water dried and oiled again for storage after use (which is a lot). Never had a problem before, but this time when I go to give it a quick wipe before use, as I always do, I just keep getting black gunge on the kitchen roll when wiping. Is the only solution to this problem to give it a good SOAPY scrub and re-season? I know this is a Dutch which you don't tend to show on your channel but the same principle must apply to all cast iron pots and pans? Any advice would be appreciated 🙏
Put about an inch of water in it and a generous spoonful of sodium bicarbonate (baking soda) and set it on the heat, just before it starts to boil, use a bamboo or wooden spoon to scrape the bottom and sides of any loose material, then take it to your sink and scrub with a chain mail scrubber or the roughest kitchen scrubber you have while running some warm water in it. Don't burn yourself, but work as hot as you're comfortable. That should muscle off anything clinging to a well seasoned pan.
Hey Dude in Utah, where do you live in Utah? Do you live in Salt Lake Valley? By they way, I first had paella cooked by some of my in-laws in southern France. I liked it, so after I got home to the US I bought some paella pans and started making it here. My paella is not exactly authentic, but I actually like mine better than what I had in France, and so does my wife. I call it American Paella. It's kind of like pizza. American pizza is not the same as pizza in Italy. For some reason I especially like to make paella in mid-winter, which is also not authentic in terms of the season. I probably like that time of year because I got my pans in mid winter and started making it then, and therefore mid-winder just kind of seems "right" to me now. This is not to say that I don't like it at other times of the year as well. I do. However, I only make paella a few time per year. I have a small (14 inch) stainless steel paella pan that I use on our induction cooktop indoors, and several larger pans of various sizes that I use on a paella burner outside. One innovation I started is to use wild rice... not for the main portion of rice in the dish, but as an additive. I partly cook the wild rice before I add it into the mixture. Otherwise it doesn't get fully cooked. The wild rice adds some interesting texture and flavor notes to the dish.
Not a paella pan. Paella pans have some specific properties. For one, they are thin x probably 1 to 1.5 mm. Second they have a dimple in the center to allow the oil to pool when making the sofrito. It is typically much shallower than this too. But paella sounds good!
This one may be a little high for a paella pan, but I kind of like the thickness.... seems to simmer pretty well. However, maybe I need some more new paella pans to compare it to. I'll go ahead and start negotiations with the wife...
@@UncleScottsKitchen paella pans are fairly inexpensive (in Spain) depending on the type you get. Carbon steel, enamelled, stainless, nonstick are the main varieties. I don't think they season them either,
I have been wondering a bit about the seasoning. Normally I never cook acidic ingredients in carbon steel, but the tomatoes in the paella don't seem to be hurting this pan. It may be because they are diluted.
@@UncleScottsKitchen paella pans are not seasoned like we do for traditional carbon steel frying pans. They just cook in them, clean, and wipe down with a thin layer of oil to prevent rust. You also get stainless and enamelled ones which don't rust.
You are very bold to start with Bomba rice. Bomba rice for cooks is like the Tango for dancers: You have to earn the Tango. The other Spanish paella rices are easier to begin with... But, for guys like you, bring on the challenge...
I gasped a little when I saw that lemon on your salmon. I know it wasn't there long but it reminded me of when I used my 13" Made In paella pan as a roasting pan for a whole chicken. I stuffed the cavity with onion, garlic, herbs,etc, and (you guessed it) lemon. I now have a quarter sized spot in my pan which still hasn't darked . It doesn't effect the performance, but it makes me mad every time I see it.
Rice with things is not that hard and very delicious. An authentic Paella served is at Restaurante Levante Valencia by the king of Spain, with about 30 years experience making the dish, very hard
Here's a video with a little background and a recipe for the original spanish paella which is called Valencian paella (as it comes from the Valencia region): ruclips.net/video/dy1o7xZjjbY/видео.html Just one tip, never mix seafood and meat in the same paella.
I think its a bad idea for paella pan (the carbon steel). With socarrat (the crusty burnt bit), you almost always take off most of your pan seasoning when cleaning. Its pointless. Better get a stainless steel pan.
I hate watching your videos because every time I do I end up buying another pan! 😁I always enjoy watching your videos, thank you for creating them.
To give you a bit of a hack: next time use 4-5 lines of spanish chorizo. Fry it in oil first to turn oil red. Then you can add it at the very end with the peas. You can also add about 1 table spoon of smoked sweet paprika. Then with that + saffron, your rice will be yellow/orange. I also add about 3 large onions that I caramelize. It adds a bit of sweetness and keep rice moist.
Chorizo at the end then
I would loved if you showed the cleanup after those paellas. 😊
Thanks for this video, it's the reminder I need to make paella. I have a huge Matfer paella pan that I have never used for paella. It's been a great griddle and big skillet.
Ha! These "paella" pans have many more uses. I made another batch for supper tonight... fun/delicious learning it!
Scott - great job. Paella is not easy. I worked as a sous chef in professional kitchens for 15 years and I still have challenges with Paella. I am retired but have been helping a very talented young Persian chef who has helped me get the crispy rice on the bottom. Kinda art and science. Anyway your Paella made me very hungry!
Got any good socarrat tips? I actually made paella again for supper tonight. Got a little socarrat but still needs work. Learning paella is pretty fun!
Great review. If I didn't have the 15" Lodge carbon steel monster I'd get one of these. I am now a big fan of pans like this without a single long handle. The small handles on each side fit so much better on my Big Green Egg allowing me to use them inside and out.
Got this pan yesterday and had to season it in the oven. It was too big for my induction stove. Had to losen the first egg around the edges. Then it slid around like a puck. It's going to be a great pan for stirfrying and cooking breakfast even on induction. Great watching your sesoning instructions. Keep on cracking your dad jokes. They're tougher than my eggs.
Spanish chorizo sausage and smoked sweet spanish paprika make the dish. It makes all the difference in the world!
Hello again, long time ago I purchased two 15" lodge carbon steel paella pans, but soon after realized that they wobble after heating and became unusable, but they are good for stir fry vegetables. However, thanks to you I get to know De buyer mineral b product which I have purchased a quit collection of them as well as specifically 4 Paella carbon steel pans. Why 4? I use them as steak pans on my 4 burners, all 4 can give you 8 steaks at once for party, as I live in high-rise building and not allowed to have barbecue. Hands down no manufactures could do it better than De buyer. Sizing is perfect for making dual steaks per burner. I think De buyer should rename it either mineral B pro skillet or super pro steak pan. Excellent a jack of all trade skillet. Love your wonderful vocabulary.
Yup I’ve done it using a Matfer carbon steel paella pan on a charcoal grill. Great! This actually has become my go to carbon steel skillet because of the surface area although I’ve got 12,10 and 8 inch skillets.
What size Matfer do you have? I might need to add another.
@@UncleScottsKitchen you can get it on Amazon $80. Matfer Bourgeat Black Steel Paella Pan, 15 3/4
Just for the sake of asking for those who don't know on their stoves, when you talk about the "right temperature" to get a sliding egg, what temperature is that? With the vast variety of stoves out there, it might be helpful to note that, or at least, a suggested approximation.
425F or 218C. That’s what I aim for when I cook eggs. I love to use my carbon steel for scrambled eggs, and I don’t have any sticking.
I have a paella pan, but have never used it. Now I want to...great video Scott!
Adding the rice first allows the rice to be stirred among the other paella contents and absorb those flavour elements already present. As for the De Buyer Paella pan - me wants one. I have cooked a few, still learning, and was really interested in seeing you cook one in your charcoal grill. Between yourself and Cook Culture I purchased a De Buyer omelette pan, tooks months to season but man its fabulous now - thanks Uncle Scott & greetings from Melbourne.
Just wanted to say thank you for your thorough review of the De Buyer 32cm mineral b pro. I needed an enormous fry pan to pair with my awesome demeyere stainless pan and it's a real beauty, can't wait to get into using my first carbon steel pan on my induction stove to completely warp it and make into a spin- I mean totally be patient enough to let it heat up slowly :)
Ha! Which Demeyere do you have? Like it? I have one I am about to review. Seems pretty sweet so far. Thanks for the compliments, William!
Gonna try this with my new DB Paella pan. You know, this looks suspiciously like a jambalaya... which is good as well. As always, thank you for the review and video!
I might have to give a Paella a try myself one of these days. I would go with the charcoal grilling method on my Weber. But not anytime soon. We're seeing far to many triple digit temperatures here in south Texas these last few weeks. It was 101 degrees F today!
It is similar here. We've had 100+ all week. Last year, they even implanted burn restrictions not only for camp fires but you couldn't even have charcoal grills going. Crazy!
Just bought a Darto n.27 paella pan from Argentina during their BOGO pre-sale, would be interested to get your review on one of these.
Love the lesson.
Can you do a video showing us all your carbon steel pans and which one is your fav? Thanks!❤
Just bought one on Amazon! Great work on this video. Cheers.
Awesome! Many great meals await...
Hi Scott,
Great review, and your paella skills are certainly on the right track. Not in the market for a paella/fry pan as I already have one specifically for paella and have a couple of great pans for frying already. Since part of my heritage is Spanish, I have made paella countless times going back to the 1980's. Don't make it much anymore but when I do I try to keep it simple. I don't care for those paellas that have all kinds of meats, seafood, shellfish, and veggies. I generally use no more than two meats (mostly chicken and Spanish chorizo) onion, garlic, pimenton (roasted and peeled red peppers) and maybe a legume like peas or garbanzo, or string beans. I use a hardwood charcoal fire with some wood for flavor (oak or mesquite). I also make an aioli (garlic mayonnaise) to go with it.
Awesome tips... I am going to include these in the next Pancast! I will def use the chorizo next time.
To prevent fish odors, I soak the fish in water with lemon juice for about 20 minutes before cooking. I can't explain the science, but it works. Thanks for sharing. It looks like a nice pan.
Aha! I know you can also use lemon juice to get onion odor off your hands.
Hey Scott, I am happy you got into Paella cooking. I had asked you this question in the past and you had replied with an answer that a rep gave you.
now that you have more experience with these carbon steel pans,
would you cook with acid like tomatoes as they cook with in Spain? I saw you did an outdoor video with the 20 inch Paella and you added tomato.
So what is the final outcome with acids? Why do they work on those Carbon Steel Paella pans but on the De Buyer's they kill the seasoning.
I really would like to see what you have to say because as we notice in this dish there is no acid but still a great dish :)
Hi. Does the De Buyer Paella pan fit in your Kamado Joe?
Another GREAT video!
Thanks, James!
Enjoying my DeBuyer Mineral B fryer, but I swear it feels twice as heavy as my vintage Wagner cast iron pan that's larger. Definitely made to last a lifetime.
Yeah they are built like tanks... I really like a heavy pan. Some of that classic cast iron is actually fairly thin. How'd you get the Wagner? Family heirloom or find it somehow?
@@UncleScottsKitchen You're right about that, it is super thin and glass smooth too. An elderly person who sold on Ebay gave me a 10 and a 12. The 10 is my daily driver and the 12 thick and is super heavy.
@@UncleScottsKitchen Just seared some fresh jumbo scallops on the DeBuyer tonight in Challenge Butter and they were perfect.
Great video, thank you!
Thanks, CT!
Just wanted to say what a great channel Scott. I've always used and loved cast iron cooking,and own a stupidly large collection of Petromax and Lodge Dutch ovens and Skillets (its an addiction). I wanted to give carbon steel a go. After watching your channel I'm now on my 3rd De Buyer pan haha. 32cm Mineral B Pro (about £80 here in England), 26cm Lyonnaise (£33), and 22cm Crepe pans (£21). All of which are such fantastic pans. Just a quick question. How do you store your pans? Do you hang them up or stack in the cupboard? My missus is getting a bit stressed by the amount of pans I have haha. I miss her some days. Only joking.
Great channel mate.
I keep looking for the ThermaPro with the flat pan sensor tip. I must not be looking in the right place on their website. Help? Thanks!
According to the De Buyers website, the Paella pan's cooking surface is 9.25", not 9" like the 12.5" Mineral B Pro's. Is that an error?
GREAT TIMING, Uncle Scott, I was just wondering today if I could use a big pack of skinless chicken thighs I was thawing out for a PAELLA experiment! Based on your example, Looks like it will be a go tomorrow, thank you!
Awesome! Post back and say how it goes. Looking for all the paella tips I can get.
@@UncleScottsKitchen Oh, myyyyy, it was a smashing success! I even got lucky, the veggie stand had a bunch of red, yellow and orange peppers at the dollar table when I swung by today, I grabbed them all and they were great in the paella! I also used green beans, and chicken thighs, and cooked it in a jumbo DeBuyer Carbone plus over the Weber kettle. And I had already ordered the same Bomba rice from Gourmanity that you used. Thanks for your guidance as always, Uncle Scott! 👍👍
Holy cow...sounds awesome! I like this "land based" version much better than the "sea based" seafood version. Not sure I did much... more likely I need some guidance from you!
@@UncleScottsKitchen Mine would have been better with onions sautéed into it, I will remember that next time. I think the paella purists say no, but I like the oniony richness!
What kind of stove/range is that in your main kitchen?
Is the right temperature on the high side or the low side ? I have 22k BTU burners
Just discovered your channel new subscriber. It makes me laugh every time you play the audience clapping and you shake your head! Lol Are there any less expensive pans that you can recommend?
$110 is a little out of my league.
The rice: I have found that Calrose rice makes an acceptable paella. At least I find it acceptable. OK, maybe it's not quite authentic, and I am not claiming it's better than an "official" paella rice variety like Bomba, but I like it well enough, and Calrose is a lot less expensive.
Stupid question : so when you finish cooking and get a pan that looks like 20:51, do you need to re-season it ?
NOT a stupid question. I had some stuff about that in the video but I had to cut it out to get it down to a (halfway) reasonable time... I will answer this in the next Pancast!
really nice job Scott, though the rosemary is a bit untraditional. Its really about the sofrito and crispy rice. nice vid
Actually the rosemary is one of the few ingredients that are traditional here. But it's only placed in the paella at the end, when the rice is already cooked.
Are you in Spain, Guille? Got any tips? I'm having fun learning paella! Any info is appreciated!
I'm still working on getting the rice crispy. I've gotten some browning and chew but not really crispy yet.
@@UncleScottsKitchen nope jus made plenty of paella and live in NJ been to Newark iround bound section restaurants many times
Iron bound
You don't rinse the rice?
I didn't, and the directions on the bag didn't mention it either.
Me again with another question.
Just gone to use my Petromax cast iron Dutch oven and I can't seem to get it clean. Not used it for a couple of weeks, had it for several years. It's never seen soap since day one, but always had a good scrub with hot water dried and oiled again for storage after use (which is a lot). Never had a problem before, but this time when I go to give it a quick wipe before use, as I always do, I just keep getting black gunge on the kitchen roll when wiping.
Is the only solution to this problem to give it a good SOAPY scrub and re-season? I know this is a Dutch which you don't tend to show on your channel but the same principle must apply to all cast iron pots and pans? Any advice would be appreciated 🙏
Put about an inch of water in it and a generous spoonful of sodium bicarbonate (baking soda) and set it on the heat, just before it starts to boil, use a bamboo or wooden spoon to scrape the bottom and sides of any loose material, then take it to your sink and scrub with a chain mail scrubber or the roughest kitchen scrubber you have while running some warm water in it. Don't burn yourself, but work as hot as you're comfortable. That should muscle off anything clinging to a well seasoned pan.
Is it possible to make paella in stainless steel?
Yep... you can make it in whatever you have. Garcima makes paella pans in lots of materials and stainless steel is one of them.
Hey Dude in Utah, where do you live in Utah? Do you live in Salt Lake Valley?
By they way, I first had paella cooked by some of my in-laws in southern France. I liked it, so after I got home to the US I bought some paella pans and started making it here. My paella is not exactly authentic, but I actually like mine better than what I had in France, and so does my wife. I call it American Paella. It's kind of like pizza. American pizza is not the same as pizza in Italy.
For some reason I especially like to make paella in mid-winter, which is also not authentic in terms of the season. I probably like that time of year because I got my pans in mid winter and started making it then, and therefore mid-winder just kind of seems "right" to me now. This is not to say that I don't like it at other times of the year as well. I do. However, I only make paella a few time per year.
I have a small (14 inch) stainless steel paella pan that I use on our induction cooktop indoors, and several larger pans of various sizes that I use on a paella burner outside.
One innovation I started is to use wild rice... not for the main portion of rice in the dish, but as an additive. I partly cook the wild rice before I add it into the mixture. Otherwise it doesn't get fully cooked. The wild rice adds some interesting texture and flavor notes to the dish.
Not a paella pan. Paella pans have some specific properties. For one, they are thin x probably 1 to 1.5 mm. Second they have a dimple in the center to allow the oil to pool when making the sofrito. It is typically much shallower than this too. But paella sounds good!
This one may be a little high for a paella pan, but I kind of like the thickness.... seems to simmer pretty well. However, maybe I need some more new paella pans to compare it to. I'll go ahead and start negotiations with the wife...
@@UncleScottsKitchen paella pans are fairly inexpensive (in Spain) depending on the type you get. Carbon steel, enamelled, stainless, nonstick are the main varieties. I don't think they season them either,
I have been wondering a bit about the seasoning. Normally I never cook acidic ingredients in carbon steel, but the tomatoes in the paella don't seem to be hurting this pan. It may be because they are diluted.
@@UncleScottsKitchen paella pans are not seasoned like we do for traditional carbon steel frying pans. They just cook in them, clean, and wipe down with a thin layer of oil to prevent rust. You also get stainless and enamelled ones which don't rust.
You are very bold to start with Bomba rice. Bomba rice for cooks is like the Tango for dancers: You have to earn the Tango. The other Spanish paella rices are easier to begin with... But, for guys like you, bring on the challenge...
What other rices do you recommend besides the bomba? Doing a review right now!
Calasparra ...
No tomatoes?
In that one maybe not but in the other paella videos I use tomatoes.
Spanish jambalaya.
Might be on to something there...
I gasped a little when I saw that lemon on your salmon. I know it wasn't there long but it reminded me of when I used my 13" Made In paella pan as a roasting pan for a whole chicken. I stuffed the cavity with onion, garlic, herbs,etc, and (you guessed it) lemon. I now have a quarter sized spot in my pan which still hasn't darked . It doesn't effect the performance, but it makes me mad every time I see it.
Keep using it. It will disappear.
As tough as it is (and it is tough for me too!) try not to worry too much about one little spot. Then again, it might keep me up nights. Ha!
Rice with things is not that hard and very delicious. An authentic Paella served is at Restaurante Levante Valencia by the king of Spain, with about 30 years experience making the dish, very hard
I don't think my paella is fit for a king yet, but for my wife and 4-year old son it's pretty solid!
And so is your pan:-)
You're probably only a year or two older than me but I'd love for you to be my Funcle: Fun Uncle.
It's not an age, but a state of mind! Count me in!
Here's a video with a little background and a recipe for the original spanish paella which is called Valencian paella (as it comes from the Valencia region):
ruclips.net/video/dy1o7xZjjbY/видео.html
Just one tip, never mix seafood and meat in the same paella.
Snails are delicious
I think its a bad idea for paella pan (the carbon steel). With socarrat (the crusty burnt bit), you almost always take off most of your pan seasoning when cleaning. Its pointless. Better get a stainless steel pan.
If you make this paella in Spain you go straight to jail.
Typical, a peasant food recipe contains one of the worlds most expensive ingredients. Just like peasant food lobster costs through the roof!
@@Koji-888 and oysters
Same thing with the Peposo we made a few weeks back too... $100 for a peasant meal these days!
Just like ox tails, just like short ribs, etc., etc. Unfortunately, food is crazy expensive today. I miss the good old days of inexpensive food.
The clapping is stupid!
Saffron is/was worth it's weight in gold. So not such a peasantry dish :P.