Rectangular enameled paella pan - enameled rice pan

The rectangular enameled paella pan or "llauna" is an ideal kitchen utensil for cooking a wide variety of dishes, either traditionally over the fire or for baked goods. Traditionally, this type of container has been used as snail pans or "llaunes per caragols", but recently its use has been extended to prepare rice dishes and paellas quickly and easily, where its main advantage lies in its square or rectangular shape, which that allows you to make the most of all your space when cooking in the oven.

These square paella pans allow the cooking of extra-fine quality rice and paellas, a great variety and in just a few minutes in the oven. In general, the procedure consists of adding the sauce already prepared in advance, together with the corresponding broth (previously prepared) necessary for the amount of rice that we are going to use (according to the number of servings desired), this combination of elements (sofrito + bottom + rice) can be decorated with a multitude of toppings after which they are included in the paella pan, mixed and placed in the oven, after which the rice cooking time has elapsed (from 15 to 19 minutes depending on the variety). If we have used the correct amounts, we will have freshly cooked rice in just 18 minutes, which we can prepare with as many combinations as we can think of.

This rectangular or square paella pan has very useful handles like those of a baking tray, which facilitates easy and safe transport from the oven to the table, in addition to its rectangular shape guarantees that you can use up to 100% of the surface square/rectangular of your oven, which together with its shape guarantees that your dishes that you serve at the table look attractive and that the preparation of rice in the oven results in a golden and uniform cooking, with a crunchy texture that your diners will appreciate.

Its anti-acidic black enamel allows the rice pan to be immune to rust, as long as we make sure not to chip or lift the enamel that covers it.

Rice measurements for llauna

The following table includes both llauna size measurements and the amount of rice recommended for use, with a minimum of rice for a thin layer and the maximum possible that the llauna is capable of storing. We remember to keep in mind that different types of rice can alter these measurements as it is long, round rice...

How to prepare rice in llauna

Please note that the cooking of these llaunas is based on double cooking:

1st Cooking

In a frying pan, parisien or similar, put the concentrated sauce. Add the rice and mix everything very well. Then we will add the hot broth and let it boil over high heat for approximately 10 minutes. Turn off the heat and let it rest for 2-3 more minutes. This time must be deducted from the total cooking time of the rice.

We will transfer the rice to the lluna, at this time, the rice must have a slight amount of broth to accommodate the grain and finish cooking. The broth should have a creamy/brothy texture. We will place the rice as flat as possible, after that, we distribute the elements that make up the rice and decoration. Those elements that do not require excess cooking can be added in the last minutes.

2nd Cooking

Have the oven preheated to 200/220°C or 190°C - 20% humidity if possible and depending on what type of oven is used. Finish cooking for about 18-19 more minutes. Please note that cooking times may vary depending on the variety of rice used.

Why buy the baking tray?

The paella tray is a versatile kitchen utensil that can be used not only to prepare stir-fried foods, but also as a rice dish for our baked rice dishes.