Paella a rice dish that originated in the Valencia region of Spain is named after the pan in which it is cooked. Different regions of Spain add varying meats and vegetables but no matter the ingredients the identifying mark of a good paella is the socarrat a layer of toasted rice at the bottom best achieved in a wide shallow pan.

Le Creuset’s heat-retaining cast iron aids in the development of this crust as does the matte black enamel interior. The large surface area keeps the rice layer shallow and allows excess moisture to evaporate so the socarrat can form.

• Great to use on the stovetop or outdoor grill
• Durable black enamel finish requires no seasoning
• Even heat distribution and superior retention
• Exterior enamel resists chipping and cracking
• Dishwasher safe