Paella Pans

The paella pan hails from the Valencian region of Spain where it's considered a national dish. The wide, shallow pan is used to cook a combination of seafood or meat with rice and vegetables. The pans also lends itself well to warming tortillas or frying food like a griddle. Traditionally, a paella pan is placed over an open fire, but they also do well on a large burner or hot plate.