But one recipe I read said you must have a special paella pan. Possible substitutes that I own: a large (inch?), straight-sided All-Clad . My Spanish grandma always used a dutch oven.
It’s harder to get a good socarrat that way but the rice and flavors will come out just fine. Another good supermarket brand is La Preferida Spanish rice, which seems to be available in the midwest. Arborio is an acceptable substitute; long-grain rices, . I’ve made Paella in a stock pot, hotel pan, and a Dutch oven.
As you may recall, my family’s expensively bought paella pan is more often used for roasting chicken than making paella. I’m not quite sure why we bought it, . Arborio is an acceptable substitute; long-grain rices, however, are not. A true paella pan is wide, roun and shallow and has splayed sides. The alternative use that comes to mind is using your paella pan to make roast chicken with vegetables.
If you don’t have a wok, consider using . What else can you do with a paella pan? Beyond paella, the pan can easily substitute for skillets, griddles and baking and roasting pans.