Irene and I have just returned after a too-short trip to Spain (snif snif). One of the items we brought home was a gas burner for cooking paella.

We got a simple 300mm (12") model for 17 euros, a fraction of what one costs in the US and only weighs a few pounds. Considering it is probably designed for butane, we might have to change the orifice size to use it with propane, but we will find out how it works and let you know.

Now...we discovered that paella pans are pretty reasonably priced on www.tienda.com and other places, so rather than have to drag one more item home with us, we figured we'd just order one or two when we returned.

However, we don't know what sizes of pans we could use with our 300mm (12") burner. If you have a suggestion, please let us know. Thanks in advance for any assistance.

Saludos,

Hey buddy, wowzers!!!

I just looked up the 55cm (22in) paella pan that ena and I bought at the Rastro ( CLICK HERE) for 20 Euros and they want $58 for it on Tienda I think ya should have bought one here.

We also bought a 22 inch burner (called a "difusor" here) for 30 Euros and they want $155 for it on Tienda, so you did well in buying one here.

We got the "kit" at the Rastro (both pieces) for 50 Euros...



Ok, on to your question about the size of pans you can use with the 12 inch model burner. Use a 13" pan max. but keep in mind that the burner unit has 2 rings of tubes and you should be able to activate only the inner ring or all rings so use the pan accordingly.

Saludos,
jer...

p,d, a storage tip for the Paella pan, when you are not using it, smear a very thin coat of cooking oil on it and store it in a plastic bag.

Wow, Paul, that 's a big one!
You might consider getting a 13 or 14 inch pot. I love going to the beach and making my paella. I am sure you and Irene will have a lot of fun with your unit.

By the way, I cannot wait to hear your review of La Macarena!

Saludos,
Carmen

Yeah buddy, where is that review of La Macarena???

BTW: it should go on the HOSTAL LA MACARENA THREAD.

Saludos,
jer...

The burner we bought is a simple one, only one gas control and no inner ring (there are 3 tubes pointing towards the center. I figured I'd start simple...

I had thought about bringing back a paella pan, but I already felt like a mule with the other stuff and passed on it. I've seen some sources for pans that are less expensive, and they are even sold on eBay. So, that or I could ask our friend in Jerez to bring one on her next trip out our way...

PS I'll put a copy of the Macarena review on the Macarena thread.

Buy a WEBER!

You can cook any size on it, (pretty much, not the commercial size for 40!) and it tasts better than if you cook it on gas! (its an alternative for summer at least!)

While in the US my mom has the weber, no gas grills for us! Just so we can cook the paella! Good news is that webers aren't really expensive, so if you already have a gas grill.. no problem!

WEBER???

Anyone else totally lost on this one

Saludos,
jer...

Yep, totaly.....
WEBER
never heard of it

Espe,

Are you referring to a WEBER barbecue grill that uses charcoal? While I agree that items grilled over charcoal usually taste better than those grilled over gas, I'd never heard of making paella over a barbecue grill. Do you have any problems with temperature control? I like that the gas flame can be regulated.

You're right, the Weber could be a heat source for paella, but I prefer my gas grill to the Weber I had for so long. (Especially when I want to barbecue in the middle of winter, I just go outside, turn on the grill and go back in, then return to put on/turn/remove the meat.

Paul,
Nobody already proposed you a recipe, did they?

Martine

Hey Paul, Paella making over a raging wood fire is great if ya know what you are doing (and I don' claim to) and there is no temp. control there so I would imagine the barbq grill would be the same concept.

Take a look at the Paella cooking pics on our multimadrid BarBQ PHOTO PAGES . Especially BarBQ #2 where Angel and crew had 2 huge Paellas cranking over a raging fire pit

Saludos,
jer...

PaulandIrene- Yes, the WEBER I'm referring to IS the charcoal bbq grill. We've never had problems with temp control. Just as you were making a regular paella, you've got to watch it, but nope, you make it just you would on the gas! (and its better! ) Paella when done in a Paellera is not the same as the stove-pot version, you have to watch it, so your leave the meat, close the grill and go... Well I don't think that'll work very well!

The reason also for WEBER specificially is because of the large, round shape, it seems to scream MAKE A PAELLA ON ME!

Gas is an alternative, but aside from the taste, believe it or not, its actually more difficult to control the temp. True, you can always turn it down or up, but then you risk having over heated it and cooling it down too much to cook correctly, or the other way around! But I guess whatever you're used to...

About the winter.. we've made them in winter also with the WEBER, if you have a garage... just keep the garage door open! Keep in mind its hot, but not like you're working with actual flames! Jer, with an open fire, yes, temp control would be an issue, but charcoal is different. For the smoke (usually this is not an issue, but) you can always plug in a fan to blow it out the door. Safety first!

Good luck! Whichever way you go! and Buen provecho!

Espe,

The cooker I'm referring to is a gas ring that is attached to a propane bottle, I'm not putting it on the gas grill and closing the lid. That would be too difficult to control temperature.

I do remember seeing the photos of wood-fire paellas at the multimadrid picnics, and that would be my ultimate goal. But I ought to start with baby steps first. Here in New Mexico, our firewood is usually juniper or pi�on pine, both of which burn cleanly and have a very distinctive smell. I think the sweet juniper smell just might add some interesting character to the paella.

I did get the paellera setup to work, but the pressure regulator isn't allowing enough gas to pass (no pun intended) at a time, so I'll need to adjust it. However it was definitely worth the 17 euros. I'll take pictures of my first paella when we make it.

Martine, no one has sent/posted recipes yet, so I'm hoping that will happen! This weekend I'm digging up the garden to plant tomatoes

I was going to post my trip pictures this weekend, but my dialup connection is so slow, it would take forever. Therefore, I'd be better off getting them all ready, then staying late at work one night and uploading them then.

Ok Paul, you'll get the recipe (I'll send it). However don't wait untill your tomatoes are ripe before you begin to cook a paella!

And like Jer said, the real paella has to be made on a wood fire, but for beginners... that's asking for trouble (burned paella bottom)

But maybe your a better cook than me.

PaulandIrene, I see your point. But again, I would like to state for the record, that I'm talking about CHARCOAL and not FIREWOOD! HUGE difference when cooking (issues like temp. control several people have mentioned). Either way, I'm sure it'll come out great!

In a couple of weeks we're about to make our first Paella of the season also! Hey, what about setting a guiness book record?! Who's up for it?! The most paellas made on the same day! (Like the great guiness toast! ) Crazy, I know, but its all fun!

Eat, drink and be merry!