Traditional Paella

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd on Spain

By Keith Floyd

Published 1992

  • About

Paella takes its name from the shallow-sided, two-handled frying pan in which it is cooked. In former times the paellas were made from earthenware, but steel ones are more common these days. You will need one at least 24 inches in diameter to make enough for four to six people.

Spanish restaurants have paellas up to 8 feet in diameter. The very biggest one I ever saw was in Benidorm; it must have been 30 feet in diameter, certainly large enough to feed 1,500 people. It was absolutel