Paella, the best known one-dish meal of Spanish cuisine, is named for the dish in which it is cooked. Typically served on Sundays in Spain, it is a dish with unlimited variations. From chicken to seafood and everything in between, there are common ingredients in all paellas: good olive oil, saffron, rice, and the paella pan.

Made of thin carbon steel (for quick heat conduction and cooling), this authentic paella pan is shallow (1-1/2" in depth) and is 14" in diameter with two looped green handles riveted to either side. The sides are contoured to meet the flat dimpled bottom of the pan (reminescent of the days when paella pans were hand hammered), which measures 12" across. The "paellera", as it is known in Spain, can be used on gas or electric stovetops or gas or charcoal grills.

As with all carbon steel cookware, the paella must be prepared with a vinegar-water solution prior to first use. Instructions for care and maintenance of the pan as well as recipes are included.