Garcima 18-Inch Carbon Steel Paella Pan‏ (Cultural Kids)

La Paella de los Profesionals

Garcima is considered THE standard authentic paella pan- hands down! It is “La Ideal” with its polished steel made with very high quality polished steel and includes Garcima’s iconic signature red handles. FANCY!

What does the Garcima Paella Pan include and why is it so special?

Authentic paella pan that is made in Spain
Stainless steel pan with gold handles that is attractive and perfect for gifts
Durable pan safe for stovetop, oven or grill
Ideal for serving 4 to 6 people. Note: Much larger versions are available but, of course, more pricey.
The pan comes with an informative pamphlet that contains two recipes, tips for perfect paella, and care instructions.

Want a great paella receipe that is easy to follow no matter what country you are from? Here you go! (cite: http://www.allrecipes.com, Authentic Paella Valenciana)

Ingredients

Original recipe makes 8 servings

1 tablespoon olive oil
1/2 (4 pound) whole chicken, cut into 6 pieces
1/2 (2 pound) rabbit, cleaned and cut into pieces (can substitute with a whole chicken)
1 head garlic, cloves separated and peeled
1 tomato, finely chopped
1 (15.5 ounce) can butter beans
1/2 (10 ounce) package frozen green peas
1/2 (10 ounce) package frozen green beans
salt to taste
1 teaspoon mild paprika, or to taste
1 pinch saffron threads
dried thyme to taste (optional)
dried rosemary to taste (optional)
4 cups uncooked white rice, or as needed

Directions

Heat a paella pan over medium-high heat, and coat with olive oil. Add the chicken, rabbit and garlic; cook and stir until nicely browned. Move the browned meat to the sides of the pan, and add the tomato, butter beans, peas, and green beans. Season with paprika, and mix well.
Fill the paella pan almost to the top with water, measuring the water as you put it in. This is to help you to determine how much rice to add, as paella pans come in different sizes. Bring to a boil. Simmer for about 1 hour to make a nice broth.
Season with a generous amount of salt, and just enough saffron to make a nice yellow color. Season with thyme and rosemary if desired. The goal is to make a rich tasting broth that will soak into the rice to make it delicious. Stir in half as much rice as the amount of water in the pan. Cover, reduce heat to low, and simmer until all of the liquid has been absorbed, about 20 minutes.

YUMMMMMY!