The traditional paella pan has two side handles.
A paella is a broad, shallow, circular pan traditionally made from polished or coated steel. Its two handles sit opposite each other, allowing cooks to lift or move the pan while keeping the wide cooking surface level. The handles are especially useful because a large paella pan can become heavy once filled with rice, stock, meat, seafood, or vegetables.
The pan’s shape is central to the dish. Its broad base spreads the rice into a relatively thin layer, helping the liquid cook evenly and encouraging the formation of socarrat, the prized toasted layer of rice at the bottom. A shallow profile also makes stirring unnecessary during the final cooking stage.
One terminology mix-up concerns paella and paellera. In many Spanish-speaking regions, paellera refers specifically to the pan, while paella refers to the prepared rice dish. In Valencia, however, paella can refer to both the vessel and the food, depending on context.