What type of pan is traditionally used to cook a paella?

The type of pan traditionally used to cook paella is a paella pan. It is a wide, shallow pan with two handles, designed to spread rice in a thin layer so it cooks evenly over an open fire or burner.

The pan is central to paella’s identity: the Valencian word paella means frying pan, and the dish takes its name from the cookware. In some Spanish-speaking regions, the pan is also called a paellera. Both terms can be used, although Valencian speakers generally use paella for the pan as well as the dish.

Traditional paella pans are commonly made from polished or coated steel. Their broad surface encourages evaporation and helps create socarrat, the prized layer of toasted rice that forms at the bottom when the pan is cooked correctly. Paella is often served directly from the pan, reinforcing its communal, family-style character.

A skillet can produce a tasty rice dish, but it is not the traditional answer because it is usually deeper and narrower. A Dutch oven or wok changes the heat distribution and cooking geometry, making the classic thin layer and socarrat harder to achieve.