Paella Set - Gas Ring & Steel Paella Pan
Paella Set - Gas Ring & Steel Paella Pan
In stock
If you are looking for something to spice up your outdoor entertaining, take a look at our Paella Set!
Traditional paella is cooked over an open fire, fueled by pine branches and pine cones which is said to enhance the flavour by creating aromatic smoke around the pan. Now with our portable gas ring burner, we are able to enjoy a paella anytime in the comfort of your backyard. Perfect for parties, BBQ and big groups.Ā
Our set contains a 46cm Polished Steel Pan, double ring gas burner, wheels for movement and storage, gas hose and regulator to attach to your BBQ gas bottle and a tray for storage. The double ring gas burners are independently controlled, which maximises the even heat distribution and even cooking of your Paella. Try our traditional Spanish Smoked Paprika and Bomba rice for your next authentic paella. Please refer to our care instructions for optimum care. We also have a number of recipes online.
- Made in Spain
- Pan is traditional carbon steelĀ
- Even distribution of heat
- Great for big groups or parties
- Suitable for 12-14 people
- Gas ring suitable for 28,30,32,34,36,46,50 and 55cm paella pans
Ā
- Dimensions (BOX): L 70 x W 46 x D 14cm
- Pan Dimensions: Diameter 46 cm
Product Specifications
Product Specifications
Material: Paella pan: carbon steel Legs: iron + painting Tray: iron +painting
Weight: 9kg
Country of Origin: Spain
Care Instructions
Care Instructions
Gas and electric stove tops only Wash well with hot soapy water prior to use to remove manufacturer's coating Heat some water in the pan with a splash of cider vinegar for 10 minutes, rinse and dry well. Lightly coat surface with vegetable oil to seal surface and prevent rusting Oil between use, can use steel wool to remove rust spots Never heat an empty pan over direct heat Not dishwasher safe
Shipping & Returns
Shipping & Returns
We deliver to anywhere inside Australia, excluding Northern Territory. We do our best to make sure all products are checked and boxes well packed in order to make it safely to their new home in a timely fashion. Flat Rate Metro Delivery of $14.95 + FREE SHIPPING on all Metro orders over $149* More Info here.
BUY WITH PEACE OF MIND
We want you to be 100% satisfied with your purchase... In addition to your statutory rights Wheel&Barrow will gladly offer you the choice of an exchange, replacement, store credit or refund where products are returned within 14 days of delivery, in original packaging and accompanied by proof of purchase. You can return your order to any store nation wide or discuss further with our customer service team, contact details are below* You can read our full terms and conditions here.
BREAKAGE OR INCORRECT ORDER
We do our best to make sure all products are checked and boxes well packed in order to make it safely to their new home. If any breakage or mistake do occur be assured our local customer service team will be on hand to provide the solution that best fits your needs.
WEBSITE: Contact Us Here
EMAIL: website@wheelandbarrow.com.au
Check Availability In Stores
Share this product
SKU:42049
Recently viewed products
New Recipes
Chicken Soup
Serves 4-6 INGREDIENTS 1 whole cooked rotisserie chicken 3 tbsp olive oil 3 large carrots, peeled & diced 3 celery stalks, diced 1 very large onion, finely diced 8 garlic cloves, minced Large pinch of salt 1L chicken stock 4 cups water (1 litre) 1 bay leaf 2 cups short pasta or noodles of choice (we used spirals) Juice of 1 lemon, plus extra to serve ¼ to ½ cup fresh dill, chopped METHOD Prepare the chickenRemove & discard the skin from the rotisserie chicken. Shred the meat into bite-sized pieces & set aside. SautĆ© vegetablesHeat the olive oil in a large cast-iron pot (approximately 4.6L) over medium heat. Add the carrots, celery, and onion & cook, stirring occasionally, for 8ā9 minutes until softened.Add the garlic & salt & cook for a further minute, or until fragrant. Add liquidsAdd the bay leaf, chicken stock, & water. Increase the heat to high & bring the soup to a boil.Reduce the heat to medium-low, stir in the noodles, & simmer for 10ā15 minutes, or until the vegetables are tender & the pasta is al dente.Stir in the shredded chicken, fresh dill, & lemon juice. Season to taste, if needed.Serve hot with extra lemon juice on the side if desired. TOOLS Cast Iron Pot Garlic Crusher Kitchen Measuring Jug Wooden SautĆ© Paddle Lemon Squeezer
Learn moreRoasted Zucchini with Whipped Feta
Serves 6 as a side dish INGREDIENTS 4 zucchini, sliced lengthways into quarters (spears) Olive oil, for drizzling Salt & freshly ground black pepper, to taste 250g marinated feta 1 clove garlic Zest of 1 lemon 2 tbsp lemon juice 1 tbsp Greek yoghurt 1 to 2 tbsp olive oil from the marinated feta METHOD PreheatPreheat the oven to 200°C. RoastingArrange the zucchini spears on a baking tray. Drizzle with olive oil & season with salt & pepper. Roast for 15 minutes, or until tender & lightly golden. Prepare whipped fetaPlace the marinated feta, Greek yoghurt, garlic, lemon zest, lemon juice, and 1 to 2 tablespoons of the oil from the feta into a food processor or blender. Season with salt & pepper and process until smooth & creamy. To serveSpoon the whipped feta onto a platter or shallow bowl and drizzle with a little extra flavoured oil from the marinated feta. Arrange the roasted zucchini spears around the dip.Serve warm or at room temperature. TOOLS Non-stick baking tray Glass oil bottle Lemon squeezer Acacia wood salt pot
Learn moreCOQ AU VIN
Serves 4-6 Ā INGREDIENTS 8 chicken thighs, boneāin (or 1 whole chicken, cut into pieces) 1 bottle red wine 60mL brandy 100g plain flour Salt & freshly ground black pepper, to taste 100g smoked speck, cut into strips (lardons) 1 onion, finely chopped 20 pearl onions, peeled (or 6 small onions, halved) 250g swiss mushrooms 8 garlic cloves, lightly crushed 2 bay leaves 5 fresh thyme sprigs 2 tbsp tomato paste Fresh parsley, chopped for garnish Ā METHOD 1. Prepare the chicken Place the chicken pieces in a large dish Ā pour over the red wine. Cover Ā refrigerate for at least 2 hours, or preferably overnight for maximum flavour. Remove the chicken from the wine Ā pat dry. Reserve the wine. Preheat the oven to 180°C. 2. Coat Ā braise the chicken Heat a large castāiron pot over mediumālow heat. Add the speck Ā cook until crisp. Transfer to a plate lined with paper towel, leaving the rendered fat in the pot. Increase the heat to mediumāhigh. In a bowl, mix the flour with salt Ā pepper. Working in batches, coat the chicken pieces in the seasoned flour Ā cook in the pot, turning once, until golden on both sides (about 4ā5 minutes each side). Transfer the chicken to a plate. 3. Combine with vegetables Add the chopped onion to the pot Ā cook until softened. Add the garlic Ā cook for 1ā2 minutes until fragrant. Add the pearl onions (or halved onions) Ā mushrooms Ā cook for a further 3ā4 minutes. Stir in the tomato paste Ā cook for about 2 minutes, allowing it to darken slightly. Add the brandy Ā deglaze the pot, scraping up any browning from the base. 4. Combine Ā cook Return the chicken Ā speck to the pot. Pour in the reserved wine Ā add the bay leaves Ā thyme. Bring to a gentle simmer. Cover the pot Ā transfer to the preheated oven. Cook for 45-60 minutes, until the chicken is cooked through Ā the vegetables are soft. Remove from the oven. Discard the herbs Ā bay leaves, then remove the chicken Ā set aside. Place the pot back on the stovetop Ā simmer the sauce to reduce Ā thicken slightly, skimming any excess fat from the surface. Return the chicken to the sauce Ā warm through. Ā TO SERVE Serve garnished with chopped parsley Ā a creamy bed of mashed potatoes. Ā
Learn more

