The photo shows a well-used paella pan that has been maintained by cleaning immediately and rubbing with vegetable oil after each use. Don't worry if your pan looks "used" after your first paella. Make sure to maintain it and it will last many years.
Note: If you prefer to use a text recipe, rather than a step-by-step, try our Seafood Paella Recipe.
Before you start preparing paella, it's best to check you have all ingredients and gather the equipment that you'll need.
Gather the following equipment:
- 17 inch (144cm) paella pan
- Round charcoal BBQ
- Medium sauce pan
- Sharp knife for chopping meat and vegetables
- Meat cleaver (if you use a whole chicken)
You'll need the following ingredients:
- 1 yellow onion, diced
- 2 medium tomatoes, diced
- 1 whole chicken or 8 chicken drumsticks
- 1 1/2 lbs pork loin (fat trimmed), cut into ¾ inch pieces
- 1/2 lb calamar (squid) cleaned and sliced into rings
- Medium grain or "pearl" rice*
- 4-6 cups chicken broth
- 1 large pinch Saffron
- 1 1/2 lbs raw mussels in shell (frozen or fresh)
- 1 lb small clams (frozen or fresh)
- 1 1/2 lbs raw shrimp, medium or large - shell on
- 1 red pepper seeded and sliced
- 1 10 oz. pkg frozen peas
- Olive Oil, Salt to Taste
* The exact quantity of rice will depend on the size of the pan, so have at least 1 lb of rice on hand.
