Find out which special utensils you’ll need on hand during cooking.
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16 May 2013 - 11:10 AM  UPDATED 6 Sep 2013 - 9:31 AM

Cazuela (cassola)

Terracotta cookware with straight sides, glazed inside which distributes the heat evenly and are often used for slow cooking in the oven and on top of the stove. Smaller versions are used for the classic garlic prawns.

Paellera

The pan that paella is made in has two handles made of polished carbon steel, enameled steel, cast iron or stainless steel. Tradition dictates that carbon steel be used as then with constant use it willl develop a patina that is thought to give added flavour. A 40-centimeter paellera will cook enough rice to serve four. A heavy frying pan can also be used.

Gas burner

This is a free-standing circular burner that you connect to a gas bottle. They are available in different sizes to suit your paella pan, the heat evenly distributed through the pan.