Paella, a rice dish that originated in the Valencia region of Spain, is named after the pan in which it is cooked. Indeed, the pan is crucial to the dish. Different regions of Spain may add varying meats and vegetables, but no matter the ingredients, the identifying mark of a good paella is the socarrat, a layer of toasted rice at the bottom best achieved in a wide, shallow pan.Le creuset's heat-retaining cast iron aids in the development of this crust, as does the matte black enamel interior. The large surface area keeps the rice layer shallow and allows excess moisture to evaporate, so the socarrat can form.
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