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Technical Information | |
---|---|
Product Code | L1196 |
Depth | 4cm |
Diameter | 34.5cm across the top of the pan - 42.5cm including handles - 23cm across the bottom of the pan |
Properties of our paella pan
Pre-Seasoned Lifetime Guarantee Healthy, Low-fat cooking Low energy usage Ready to use Easy clean Tough Suitable with all types of cooker (including Ceramic hobs with care) follow manufacturer's instructions. Perfect for induction hobs |
Product description
Round cast iron paella pan. Cooks as beautifully as it looks as the heat is evenly distributed. All items in our cast iron cookware range are pre seasoned with a vegetable oil to which fires the gleam onto the pan. After use, wipe with vegetable oil. Can be used on a gas hob or ceramic hob, however, it is very heavy so care must be taken when used on a ceramic hob as if dropped it may break your hot plate. To get the most out of this pan please find an excellent recipe for paella, we are sure you will love it - as they say the proof is in the pudding or in this case the paella.
Method
1. Heat 60ml of olive oil in the paella dish. Add 170g of thinly sliced chorizo and 110g of diced pancetta and fry until crisp. Add 2 cloves of finely chopped garlic, 1 diced onion and 1 chopped pepper and heat until softened. Add 1 tsp of thyme, 1/4 tsp of chilli flakes and 1 pint of calasparra rice, and stir until all the grains of rice are nicely coated and glossy. Now add 1 tsp of paprika and 125 ml of dry white wine and when it is bubbling, pour in 2 pints of hot chicken stock, add the 8 browned chicken thighs which have been cut in half and cook for 5-10 minutes.
2. Now place 18 clean clams into the dish with the join facing down so that the edges open outwards. Sprinkle in 110g of fresh or frozen peas and 4 large deseeded and chopped tomatoes and continue to cook gently for another 10 minutes.
3. Meanwhile, heat 60 ml of olive oil with 1 head of separaed whole garlic cloves in a separate pan and add 12 jumbo prawns still in their shells. Fry quickly for a minute or two then add them to the paella. Now do the same with 450g of clean chopped squid and add them to the paella too.
4. Scatter chopped parsley over the paella and serve immediately.
1. Heat 60ml of olive oil in the paella dish. Add 170g of thinly sliced chorizo and 110g of diced pancetta and fry until crisp. Add 2 cloves of finely chopped garlic, 1 diced onion and 1 chopped pepper and heat until softened. Add 1 tsp of thyme, 1/4 tsp of chilli flakes and 1 pint of calasparra rice, and stir until all the grains of rice are nicely coated and glossy. Now add 1 tsp of paprika and 125 ml of dry white wine and when it is bubbling, pour in 2 pints of hot chicken stock, add the 8 browned chicken thighs which have been cut in half and cook for 5-10 minutes.
2. Now place 18 clean clams into the dish with the join facing down so that the edges open outwards. Sprinkle in 110g of fresh or frozen peas and 4 large deseeded and chopped tomatoes and continue to cook gently for another 10 minutes.
3. Meanwhile, heat 60 ml of olive oil with 1 head of separaed whole garlic cloves in a separate pan and add 12 jumbo prawns still in their shells. Fry quickly for a minute or two then add them to the paella. Now do the same with 450g of clean chopped squid and add them to the paella too.
4. Scatter chopped parsley over the paella and serve immediately.
Technical Information | |
---|---|
Product Code | L1196 |
Depth | 4cm |
Diameter | 34.5cm across the top of the pan - 42.5cm including handles - 23cm across the bottom of the pan |
Properties of our paella pan
Pre-Seasoned Lifetime Guarantee Healthy, Low-fat cooking Low energy usage Ready to use Easy clean Tough Suitable with all types of cooker (including Ceramic hobs with care) follow manufacturer's instructions. Perfect for induction hobs |
Delivery and Returns
Our Return Address
Cast in StyleŽ Co Ltd
The Granary, Long Lane
Kilsall (Nr Cosford)
Shifnal
Shropshire
TF11 8PL
United Kingdom
0800 009 6233
support@castinstyle.co.uk
The Granary, Long Lane
Kilsall (Nr Cosford)
Shifnal
Shropshire
TF11 8PL
United Kingdom
0800 009 6233
support@castinstyle.co.uk
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Product Description
Product Description
Product description
Round cast iron paella pan. Cooks as beautifully as it looks as the heat is evenly distributed. All items in our cast iron cookware range are pre seasoned with a vegetable oil to which fires the gleam onto the pan. After use, wipe with vegetable oil. Can be used on a gas hob or ceramic hob, however, it is very heavy so care must be taken when used on a ceramic hob as if dropped it may break your hot plate. To get the most out of this pan please find an excellent recipe for paella, we are sure you will love it - as they say the proof is in the pudding or in this case the paella.
Method
1. Heat 60ml of olive oil in the paella dish. Add 170g of thinly sliced chorizo and 110g of diced pancetta and fry until crisp. Add 2 cloves of finely chopped garlic, 1 diced onion and 1 chopped pepper and heat until softened. Add 1 tsp of thyme, 1/4 tsp of chilli flakes and 1 pint of calasparra rice, and stir until all the grains of rice are nicely coated and glossy. Now add 1 tsp of paprika and 125 ml of dry white wine and when it is bubbling, pour in 2 pints of hot chicken stock, add the 8 browned chicken thighs which have been cut in half and cook for 5-10 minutes.
2. Now place 18 clean clams into the dish with the join facing down so that the edges open outwards. Sprinkle in 110g of fresh or frozen peas and 4 large deseeded and chopped tomatoes and continue to cook gently for another 10 minutes.
3. Meanwhile, heat 60 ml of olive oil with 1 head of separaed whole garlic cloves in a separate pan and add 12 jumbo prawns still in their shells. Fry quickly for a minute or two then add them to the paella. Now do the same with 450g of clean chopped squid and add them to the paella too.
4. Scatter chopped parsley over the paella and serve immediately.
1. Heat 60ml of olive oil in the paella dish. Add 170g of thinly sliced chorizo and 110g of diced pancetta and fry until crisp. Add 2 cloves of finely chopped garlic, 1 diced onion and 1 chopped pepper and heat until softened. Add 1 tsp of thyme, 1/4 tsp of chilli flakes and 1 pint of calasparra rice, and stir until all the grains of rice are nicely coated and glossy. Now add 1 tsp of paprika and 125 ml of dry white wine and when it is bubbling, pour in 2 pints of hot chicken stock, add the 8 browned chicken thighs which have been cut in half and cook for 5-10 minutes.
2. Now place 18 clean clams into the dish with the join facing down so that the edges open outwards. Sprinkle in 110g of fresh or frozen peas and 4 large deseeded and chopped tomatoes and continue to cook gently for another 10 minutes.
3. Meanwhile, heat 60 ml of olive oil with 1 head of separaed whole garlic cloves in a separate pan and add 12 jumbo prawns still in their shells. Fry quickly for a minute or two then add them to the paella. Now do the same with 450g of clean chopped squid and add them to the paella too.
4. Scatter chopped parsley over the paella and serve immediately.
Technical Info
Technical Info
Technical Information | |
---|---|
Product Code | L1196 |
Depth | 4cm |
Diameter | 34.5cm across the top of the pan - 42.5cm including handles - 23cm across the bottom of the pan |
Properties of our paella pan
Pre-Seasoned Lifetime Guarantee Healthy, Low-fat cooking Low energy usage Ready to use Easy clean Tough Suitable with all types of cooker (including Ceramic hobs with care) follow manufacturer's instructions. Perfect for induction hobs |
Products You've Recently Viewed
Products You've Recently Viewed
Products You've Recently Viewed
Click here to see Products You Have Viewed Other Products You'll Love
Other Products You'll Love
Other Products You'll Love
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