In the Valencian language, the pan is called “paella”, hence the name of the most famous dish of Spanish cuisine. In Spain is called “paellera”.
The Paella is not just a skillet, usually made in polished steel, which has been stripped of the handle and instead you have two handles attached to support the weight of the dish. Must be of a minimum diameter of about 22 cm. and not very deep, with edges of 5 to 10 cm., depending on their diameter. It is customary to serve it at the table and diners eat directly from the same paella, each on his side and with a wooden spoon if possible.
Prices includes VAT