I have a 14″ paella pan that I got from HSN many years ago, it was a Todd English pan, I think he makes a different one now but you can still get it. You wouldn’t believe how many times I’ve used that pan, I’ve made so many things in it. I love it for frittatas, they come out perfect in it and you can feed a ton of people. You can use it on top of the stove, in the oven or under the broiler. When ever I need to bring a big side dish somewhere I often use my 14″ paella pan. I recently made a huge primavera pasta pie in it, which I’ll post about in the near future. I think I’ve only used it once to make an actual traditional paella, saffron and all, with chicken, seafood and sausage.
By now all my regular readers know the”veggie issues” that I have, and since I needed to bring a side dish to someones house recently I decided to make a vegetable paella with an Italian twist. I’m here to tell you it was a big hit!
I’ve always been attracted by the way paella looks, pinwheels of color all in one pan, it’s very impressive looking when it gets placed on the table!
With small amounts of veggies and a little bit of rice you could recreate this for your next party, serving it as a side or a main course.
There is no saffron here in my version, instead I infused the rice with roasted red pepper puree which gave it my little Italian twist.
Hope you like it!