Paella Outdoor Cooker

I have been making Paella for many years. Today I am making a Paella for 12 people. I will be cooking the Paella outdoors on my Paella Burner. My Paella pan is 21 inches in diameter measuring from the top edge of the pan. This size pan should feed between 8 and 12. It is my experience that the amount of rice plus other ingredients always feeds more people than indicated. I bet when we are all said and done for this group I will have plenty left over. Here is how to make Paella, step by step.

Figuring out the exact liquid needed must be accurate. You blow your ratio of liquid to rice and the Paella dish is not likely to be pleasing to your crowd. I use Spanish Bomba rice. Figure one third cup of Bomba rice per person. Bomba rice requires three times the amount of water. This means for every person I need one cup of liquid to go with the 1/3 cup rice. I need to measure out 12 cups of chicken broth for this dinner.  Other Spanish rice for Paella, like Valencia, uses a 1/2 cup of rice to a cup of water per person.

I make a sofrito for the Paella a day or more before. It takes two hours to make a good sofrito. There are plenty of sofrito recipes on the Web. I use one that I found in César’s Cookbook:

Ultimate Guide To Paella Pans

. It calls for four white onions, four cups of diced tomatoes, 4 garlic cloves, and a teaspoon of saffron. Caramelize the onion in 1/4 cup of olive oil for one hour using low heat. Add chopped garlic and cook another 15 minutes. Add diced tomatoes and saffron, cook another 1 hour. This makes two to three cups. I freeze whatever I do not use. A Spanish chef once told me that the sofrito is the key to a fragrant Paella.

* My local meat shop special orders a meaty size drumette for us. Season the chicken with salt and pepper.  I cook the drummettes in the oven on a cookie sheet for 30 minutes at 375. They will finish cooking in the Paella.

Strong winds or a breeze with blow out the flame on your Paella burner. On a windy day, you must have a wind shield for your Paella Burner.

Outdoor Paella Set

You can buy these on the Web but it is just as easy to make your own. I purchased the flashing in the photo below at Home Depot. I used duct tape to attach the flashing metal to the Paella burner. Total cost $20.We still offer free delivery on this pan in the UK but it is an expensive pan to ship overseas. Sofor shipments outsidethe UK, please send us youraddress and postcode/zip code and we will send you a quotation with the best shipping pricewe can find.

This is a black iron stand to be used with the Giant Paella pan when cooking outdoors.A 6mm thick ring of black iron supported by 6 of our removeable NFS-280 legs.Buildwood or charcoal fires inside the ring to heat the paella pan..

“Can you make me a big pan?” asked Henry.“Of course, ” we said “would our 14” prospector pan fit the bill?”“Er, no, I was thinking MUCH bigger than that!”“Leave it with us” we replied and got to work.That, in essence, is the conversation we had with Bristol based chef, Henry Eldon in the run up to the August 2022 Valley Fest in Bristol.

Spanish Paella Pans, Burners, Ingredients & Drinks

At the festivalHenry demonstrated his live fire cooking skillsby creating enough bouillabaisse for 50 - 60 people. Our standard 14” prospector pan, which we had hitherto thought of as the big boy of the range, is big enough for 10 - 12 people.That meant we needed something about 5 times the size.Double checking our πr² calculations, we reckoned that THIS should do it.A 33” prospector pan, without a doubt the biggest pan we have ever made.Henry is delighted with his record breaking pan.And if you are planning on cooking for a crowd, you’re in luck, as we made some extra ones.

The pan bodies are spun by hand, so each one is slightly different. They will not all be as flat as a billiard table.

Netherton Foundry natural organic flax oil for re-seasoning cast, spun & black iron cookware. We can only ship this item to addresses in ..

Paella Pans: Types, How To Choose Maintenance And How To Use Them

ShropshireMade 10 (26cm) Prospector Pan © Made in Britain Double handled for easy handling and takes up less space on the hob..

ShropshireMade 12 (30cm) Prospector Pan © YES...This is the pan that Diana Henry uses in her book FROM THE OVEN TO THE TABLE. ..

ShropshireMade 14 (35.5cm) Prospector Pan / Paella Dish © Made in Britain Double handled for easy handling and takes up l..

Cookbook:paella Cooking Techniques

12 (30cm) Prospector Pan and a copy of From The Oven To The Table by Diana Henry To mark the publication of this important culinary wo..

Shropshire made spun iron pan lid with iron knob to fit 14'' (35cm pans) © Fits all Netherton Foundry 14 inch pans including: 14 (3..

Shropshire made oven safe spun iron pan lid with cast iron knob to fit 11'' (28cm pans) Chef's pan © FitsNetherton Foundry 11&nbs..

Paella Cooking Set With 70cm Polished Steel Paella Pan

Shropshire made Prospector roasting tray © A robust tray that's easy to remove from the oven and carry to the table. Wide rims and t..

Shropshire made oven safe spun iron pan lid with cast iron knob to fit 9'' (24cm pans) Chef's pan © FitsNetherton Foundry 9..Create the festive atmosphere of an outdoor paella party and have just as much fun hosting an authentic paella party at home. Here are five helpful tips and step-by-step instructions for how to make delicious Spanish paella!

Have you ever been to a paella party? Have you ever considered having your friends over for one? Hosting a paella party conjures up images of huge paella pans loaded with rice, chicken and seafood simmering over a fire.

How To Make Paella

While a traditional paella pan is nice to have, it's certainly not necessary. You can create the same festive atmosphere and have just as much fun with your guests by following these simple tips.

A few years ago, we were packing for a trip to Spain and Portugal, dreaming of pitchers of Sangria, tapa bars, seafood, sunshine and yes, paella! Like a true foodie, I had researched restaurants and fun places to eat. One of these was in Nerja, on the Costa del Sol.

Ayo's Place is a beach bar on Burriana Beach, a 20-minute walk from the centre of Nerja and the Balcony of Europe. Just as the guidebooks told us, at 12:00 sharp, a pony-tailed man tossed some pallets in a heap and started a fire near the beach bar. He filled a huge paella pan with chicken, tomatoes, peppers, gallons of broth, saffron, and rice, and stirred it all with a shovel.

Spanish Paella Recipe (paella Valenciana)

It was fun to watch this man in action. He tossed extra pallets on the fire when needed, and finished off the paella by adding fresh prawns, clams, octopus and other seafood. With no announcement necessary, sunbathers (including Denis and I) left our beach loungers and lined up for this all-you-can-eat feast.

With a pitcher of Sangria, a plate piled high with paella, warm sunshine and my best friend to share it all with, I was in heaven.

But you don't need a trip to Spain to enjoy a feast like this. A stove, a skillet and some friends are the only essential ingredientsfor hosting a paella party. I've simplified the classic recipe and broken it down into fivesteps.

Professional Paella Burners

While it sounds like it might be complicated, it really isn't. Get your friends out of the living room and into the kitchen to help out. Make a big pitcher of Sangria to set the mood and have fun cooking together.

Paella requires a few ingredients that might not be in your pantry. Valencia or Bomba rice is necessary to make authentic paella. You can use Arborio if you can't find the first two.

Check the ingredients listed below, choose the types of seafood that are available where you live, (or use chicken if you prefer) and get what you need to be sure you're completely organized before hosting a paella party.

Paella Cooking Workshop

1. Make the sofrito. That's the Spanish name for the base made of onion, garlic, bay leaf, salt, peppers and tomatoes. Cook it slowly until it has the consistency of jam. You can make this the day before and refrigerate it if you like.

2.Cook the seafood. At this stage, you'll cook the fish, shrimp, lobster, or whatever you're using, but not the mussels. Once cooked, you'll remove these from the pan and set aside.

3. Add the sofrito (onion-tomato mixture) and the rice, paprika and saffron, stir it around a little, then add the stock. Once it has boiled, add the mussels so they cook in the liquid. As soon asthey've opened, remove and set aside.

Chef Inox Paella Gas Burner 14000

5. Develop the socarrat. Continue to cook until the socarrat, a crunchy rice crust, forms on the bottom of the pan. Resist the urge to stir and just let it form a