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paella with a pie tin

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docgradusadparnassum Jul 15, 2013 02:23 PM

Has anyone ever made paella with a pie tin? I have a huge paella pan that fits exactly on my Weber grill and I love using it...but recently I've been wondering if I can just make a small paella with a pie tin and make other dishes in the interim as appetizers (I'm on an izakaya kick)...

Has anyone had success with this? Does the pie tin develop a socorrot?

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  1. hotoynoodle RE: docgradusadparnassum Jul 15, 2013 02:42 PM

    pie tins aren't designed to be heated from the bottom.

    do you have a smaller skillet?

    1. Veggo RE: docgradusadparnassum Jul 15, 2013 03:08 PM

      What is a socorrot?

      8 Replies
      1. re: Veggo
        hotoynoodle RE: Veggo Jul 15, 2013 03:13 PM

        the crunchy crust on the bottom.

        1. re: hotoynoodle
          Veggo RE: hotoynoodle Jul 15, 2013 03:19 PM

          That was my guess. I think a pie tin will yield a carbonized crust. I don't see the need to make paella on an outdoor grill.

          1. re: Veggo
            hotoynoodle RE: Veggo Jul 15, 2013 03:19 PM

            traditional paella is cooked over open wood-burning flame.

            1. re: hotoynoodle
              Veggo RE: hotoynoodle Jul 15, 2013 03:21 PM

              As were woolly mammoths. I make do with my non-traditional stovetop paella with a decent socorrot, now that I know the name for it.

              1. re: Veggo
                hotoynoodle RE: Veggo Jul 15, 2013 03:36 PM

                you cook wooly mammoth on the stove?

                1. re: hotoynoodle
                  Veggo RE: hotoynoodle Jul 15, 2013 03:45 PM

                  No, silly, in the oven.

                  1. re: Veggo
                    hotoynoodle RE: Veggo Jul 15, 2013 03:52 PM

                    ah! phew !! felt inadequate for a bit.

        2. re: Veggo
          m
          MsDivinaLoca RE: Veggo Jul 15, 2013 04:02 PM

          I'm pretty sure it's spelled, 'socarrat' and yes, it's the crusty bottom.

        3. pegasis0066 RE: docgradusadparnassum Jul 15, 2013 03:16 PM

          Maybe double/triple pie tins and/or put tin in something that can better take the heat on the bottom.

          1. chefj RE: docgradusadparnassum Jul 15, 2013 03:38 PM

            Nothing really works as well as a steel Paella Pan. That said I( have seen commercial Pie plates that would probably work. Also technically it is not a Paella unless it is cooked in a Paella (Catalan for Pan).

            4 Replies
            1. re: chefj
              hotoynoodle RE: chefj Jul 15, 2013 03:51 PM

              i sometimes bake cakes in something called a casserole dish though...

              1. re: hotoynoodle
                chefj RE: hotoynoodle Jul 15, 2013 04:50 PM

                Not the same thing is it. Cakes can be baked on or in many things or fried for that matter, Not so with Paella.

                1. re: chefj
                  hotoynoodle RE: chefj Jul 15, 2013 05:29 PM

                  sorry, it was a joke. :)

                  am quite sure plenty of dirt poor valencians made do without a special pan though.

                  1. re: hotoynoodle
                    chefj RE: hotoynoodle Jul 15, 2013 05:35 PM

                    Tone is hard to achieve when writing I was not taking it too seriosely any who.
                    The Pans were cheap and homemade,used to feed field workers out in the fields.

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