In one of the great stores of "Isetan" I found the pan you can see in the picture below. Can I have it seems to me like they want to sell or used to make paella?, Then maybe it's good or not to do Paella but she said nothing about making paella. The pan weighed about 3 kilos!.
I guess if you want to sell to cook paella ... I wonder what it's like all that have stuck to the pan-food xD are real or plastic?
They are 100% plastic and there is an art. Even in a television program to the test put the guests to guess which of the 3 dishes that were presented was true and found it hard enough hit.
Although this image is not really if I will but it seems that one of the shrimp were gone from the plate! lol 
Greetings.
I would say that is plastic. Just the same, although much larger, about fridge magnets sold here at Las Ramblas for purchase by tourists (and not tourists, if you will).
If vendende Nose to paellas or not, but the fact is that the shape of a paellon.
The paella rice in plastic that have been left with too much white, unless you do it with natural saffron, it is more yellow and rice area is typical of the round not elongated been used. Whether these Japanese ... .. eat a frozen paella on Las Ramblas and already think they know everything ¬ ¬
Yesterday ettro estubo by some friends to see if when you return to again stop Castellon were dinner and go there again that I have a good
Andraeil good observation. Indeed, the picture is elongated rice, Basmati, which is used to make paella. And yes, a bit peaky. Even using natural saffron come out with more color.
Alain, put a Paellas Academy in Japan. Sure you succeed.
I did not know it was frozen paella on Las Ramblas, and also of the Plaza del Sol in Madrid ?(^_^;)
Alain, a new student my computer knows you, a friend of your friend, greeting quizás.Un
Yes, Toshiko, the paella served on the terrace of Las Ramblas is also of frozen, fully industrial. Any resemblance to the original is purely coincidental.
The truth is that I open the meat when I go down Las Ramblas and eating our visitors see "it" and also paying for it five or six times what it would cost in a decent restaurant. Or people have much money and spend it does not care or are lazy and slow to a lot of effort to buy a good travel guide which guide them where they can eat good and well priced.
Toshiko probably also be frozen although I've never been to the Plaza del Sol in Madrid. The paella "paella d'or" and the like that are for 1 or 2 people are all frozen in the same paellon with which you serve it. In the restaurant heated in 5 minutes and ready to eat. Make a paella so 1 or 2 people do not pay out all the time it takes to become the restaurants so choose or to sell those frozen or very large paellas serve until fatigued.
In Madrid, for the center, a place to have a good menu that changes every day and is also very well priced, is on Main Street near the Royal Palace. I remember called "Cruz Blanca" or something, and is a former brewery.
Then in castizo plan is the Taberna de Antonio Sanchez, Meson de Paredes street, 13. The oldest tavern perhaps Madrid and Spain. Also very good value.
Why should I explain all this if this is to talk about Japan?
Just today I've eaten Paella ummmm and very good.
And a string of 3 kilos .. a little more and we must strengthen the ceramic glass to withstand all that full 
Man, the paella has its history and its method xD I do not think anyone will know to expect paella that. Maybe you can do the same steps that are made to have a paella, but then to make a paella-flavored "similar" to which this is done by valence difficult.
When I was in Spain, there were many times I had to eat a paella (because I was broke), but I ate at Valencia, was the best!
I spent a week there, working in an exhibition of Japanese cameras, and the food not paid me for that, I enjoyed the meal Valencia.
If you ask me what I liked most about Valencia, besides the city, I can say that the Paella, the naranajas and .... A handsome boy sooo worked in the restaurant
Angel, thanks for the information. I have it written down in my notebook .... The future.
Regards
but animals with weight q
what the picture is a sample or you sell with that position of "adornment" or simply sample q may be seen as "paella"?
In Madrid there are many places to eat a pretty good real paella (no frozen), although there are two types of restaurants that you have to order the previous day. Or the typical bar where they make an estimated amount and they run away.
In Toledo there is a street with the 3 B: good, nice and cheap. But I do not remember the name. I've gone several times to eat there with my friends, when he was still in Spain. Sometimes it throws so much, Madrid ...
ALAIN: Move to the next KDD of Tokyo (will be next month if I remember correctly), and this time nothing you free to invite me to a paella! 
NORA, Toshiko: Models of Japan meals that are made exactly? A Japanese friend told me it was a wax-like material. Other 外国人 I have said it is a plastic material. As has been said up there is an art, but the truth is not exactly who they are.
Greetings to all!
this is not going for the jugular of Alain, and I know that I get with a widely used, but I claim the proper use of certain words as a lover of language (of several).
your pan to make paella paellas I call to Arrocito.
in Castilian, I'm more in favor of calling that type of paella pan (in Valencian and Catalan paella pan is) that call made paella rice in pan.
imagine that we sell a "pot to make olleta" or a "pot to make pot" or a "nabe pot to make." is ridiculous.
To Flapy
The models now are made of plastic, and depending on the model, the wax is also used but only in parts, when you want to do more "real" models.
The following link, you can see how to make a model of cupcake. It's all in Japanese, but at the top left of the page, you can watch a short video. And below, up where the last picture, click where it says do 次 の 工程.
Regards
Sorry ... ..(^_^;) ....
I forgot to put the link
Maybe I'm equivocadísima, but for me this is not a pan. A pan has a long handle. Also, my mother does the "paella" or rice in this type of utensil, like the photo (which lacks a prawn ... hahaha ... who have eaten it?)
The paella Valenciana, Valencia is the vegetable and seafood not ...
So rich that rabbit and chicken carob!
That hungry pussy!
What of the models is impressive is that the way they look you eat them without hesitation and still others are of plasticine and not even know what they want to represent xD, the truth is that luxury van when your level of Japanese is zero and the English of the waiters is the same as your Japanese.
The paella pan is not a paella pan? : S
A salute Alan beware!
That which appears in the photo I call "paella", ie tool which makes the paella. The pan, as he says Nuria, has a long handle.
To me the typical paella, which includes vegetables, I do not like, perhaps because in my house have always been done differently.
The truth is that paella cooked rice gives a lot of game types. At home we put salt cod currently (previously desalted, obviously) and is a delight. Although the best type rice paella cooked fish I ate in a small roadside restaurant in Mexico. I still get tears of emotion fall when I remember.
nora: nothing. If you come here and I will make you a gastronomic tour that you will not want to return you to stay in Japan.
Ah! And so handsome Valencian what? Or is it a gag?
A greeting.
Cury because I'm from Castellon and paella I've eaten all made by my grandmother lives there is not just vegetables and if you go to a restaurant in the Valencian community alike. Maybe in its origins, people not having any kind of food available to dispense the seafood but for a long time consuming. Usually you put meat, vegetables, prawns and mussels but there are also people that adds a bit of squid or shrimp instead of prawns.
The container where elevoran in Valencian paellas paella is called paella (depending on the area) in Castilian'm not sure which is the correct name but it's all a matter of looking in the dictionary.
I'm from Alicante, and I can assure that every home and every people eat rice different. If you go to a nice restaurant, you'll have dozens of rice to choose from. And it's the variety (and translate it into Castilian) in many good restaurants rice called rice and paella to pan.
I do not deny that refer to rice as "paella" is not common, let alone not be correct. Nor is it the first time I read the word "paella", a victim of the history of languages, a word that should never exist. But I think many times you can use better words, and I'm not one to settle for less.
Toshiko: hahaha, yeah, between that like Japan, who live in Castellón and computer like me, is quite normal to get to stop this blog. Tell him to leave any comments to say hello, hahaha.
From Japan: Ok, paella for the intern. hhahahah.
Already warned the 3 and we will organize the KDD magnificent:
Ale / cucumber: Of course, we already know, I'm from Castellón (Valencia), but that does not deserve to call PAELLA.
If, according to the paper you see before "the pan that" it's a casserole.
Jockey: Well, in Castellón to the pan of paella Paella we usually call, PAELLÓN or pan.
Andraeil: Authentic seafood paella has not. You can see it on wikipedia too: http://es.wikipedia.org/wiki/Paella
have been pegao rice
The paella is seafood, seafood is the arroz a banda - http://www.sabormediterraneo.com/cocina/receta_arrozabanda.htm , takes the typical paella, meat, vegetables (Garrofón, beans, tomatoes .. etc) , rice and other ingredients - http://www.lapaella.net/paella-valenciana/receta-paella-valenciana1.aspx
Greetings!
(Ö,) Takehiko (ö,)
Friends the repast has no analogy, we should see the comments for this small picture ... I am a little stoves. Without going too far this weekend we made one last feat, a good lobster stew.
What I used in Japan and potatoes, but it is clear that rice is not by a long shot here. Another thing is, as being a resident of Alicante and Murcia, is a cast of rice to stop a train. Each restaurant as seasoned as you know and can in itself will Zamora is a dish of rice to Zamora, largely unknown but is at the height of the "paella".
The surprise and forgive me to say is that most of the interior, when you go to Valencia and asks apella takes fright, and it does not carry seafood is what you expect. They are a bit of chicken and rabbit, these hives and little else.
Now you see the pictures that makes us a slight idea. But the disappointments keep coming this summer TABARCA, a typical dish is "arroz con stumbling," and I asked him one day and the next one typical paella (but did not fix, because one day was seafood and one day was vegetables ... that day was vegetables, mecachis that mosque but then turned out to be divine with artichokes, beans, etc.. But without seafood again).
I think it's called paella pan for used and which gives its name to the plate, so all the rice is done with whatever it is called paella whatever, on occasion the fideguas ota, jajajjajajajajaja .
PA A HUG TO THE WORLD.
Antonio Milla: The photo is plastic, not food
Jajajajajaj, Alain already knew. It is more a friend of mine has been in Japan working at a restaurant for three months and a lot of material to tell the Nippon cuisine.
Just one thing, you see a plate (plastic) when you ask it will be mounted nailed to the "example" you see in the window. And if you go to another restaurant and ask the same plate is also mounted, everything in the same position and direction ... as he returned dishes for nothing, just because the fish was back in the opposite direction.
Things Japanese.
A HUG.
BACKGROUND OF THE PAELLA
ALL THAT FOR THE GENUINE interest you Paella Valenciana
Valencian cuisine
(Made in Spain)
(Excerpts)
All rights reserved. Reproduction in whole or in part, by any means without written permission from the author John B. Cebriá Viñals. Registered in the Intellectual Property, V. - 01/08/2007.
As we know by the documented "Valencian Agency of Tourism" .- The Valencian cuisine is historically based on: - "The ten books of the famous agricultural Columella the Roman cookbook Apicius, Saint Isidore's Etymologies (century VIII), the Hispanic Cookbook Maghreb. Translated by Ambrose Huici Miranda (XIII century), including many paragraphs metaphorical Arabit Andalusian poetry that emerged from the imagination of the size and Cafaro Ben Ben Hutman, among other writers, besides the book Art of the Valencian Cozine Diego Granado, Philip Cook II, form a giant cultural history in a direct or veiled has a reflection in many of the eating habits of these lands. " For me to say, that my merits, or cooking skills, if possess, is due to the continued advice and deserving confidences in the early sixties, so patiently I reveal my Aunt Mary, the sister of my mother, owner of the authentic "receptive" (recipe) of the Parret paella.
***
The idea or foundation of the Valencian paella, has among other reasons, has to know the origin of the genuine recipe praised born in the farmhouse of the Parret, which was located in a bright place outside the walls of the North of the city of Valencia. Besides this project aimed to provide guidance basis and strict observance of which are raw materials that conform to the true formula of the queen and mistress of paella Valencia's gastronomy. It is called paella, paella is not, nor pot, for that if you choose wisely huertanos the rich and the peasants of Valencia, in any case, paella is the woman who cooks paella. As with many traditional culinary recipes, paella dish emerged as a seasoned by easements to entertain their masters, owners untarnished considered authentic farmhouses country houses in the ancient kingdom of Valencia. The servers and cooks of the rich huertanos, celebrations more meaningful, cooked the "paella Maneca sense", a vessel that is now called simply the Valencian paella. In principle, this word designates the seasoning and the container, the confusion of meaning, led to disambiguate the logical appearance of the term "paella Maneca sense." It was in that container concave where the delicious paella germinated the Parret queen and mistress of the Mediterranean cuisine.
***
Exposed what our true purpose, we will briefly, if only to record the anachronism for the purist cook paella calls, like the others, which are a jumble of ingredients of dementias of inexperienced cooks. The huge, where by means of iron chains and platforms are made endless servings of paella. And the so-called "popular" are seasoned with a triangular iron in the soil of the streets. Antonio Vergara, a prestigious gourmet Valencia, ever appropriate, has written something that comes very CONSCIOUS .- "Cooking should not be considered anything derogatory expression, to the contrary. Cook anything to say exactly which falleros attach less importance to the result of his daring culinary social to the fact that many people eat the same pot, regardless of their goodness, as they believe a disastrous paella, a fideuà same, a i amb naps arròs fesols or grilled chops are worth as long as people are clustered around the street light. " Therefore all the above culinary irreverence, have nothing to do with those paellas that once were made with such solemnity, ceremony and pageantry. With historical accuracy it deserves so precious delicacy, the paella was born, in principle, to solemnize the great saints such events, or family of Mr. huertanos, after the hand of the bourgeoisie of the capital, joined in art circles and cultural Alicante, Castellón and Valencia. During those same times as the owners of farms and estates magna, remained mostly the heirs of those gentlemen who formed the retinue that accompanied King James I, during the reconquest of the ancient Kingdom of Valencia. Those same powerful huertanos fully assumed the famous advice of Brillat-Savarin exalted. XVIII-XIX century, the ultimate refinement, author of "Physiology of Taste or Meditations on Transcendental Gastronomy": his motto: "invite a person is responsible for their welfare during the time you are in our house."
***
The spread of this most exquisite dish among the most stringent in the world of gastronomy, we will enter with the Orthodox spicy paella recipe Parret, and therefore we will add in good health to get to the taste and thereby encourage gastronomic culture through this dish so unique. Accompanying the Mediterranean diet we will present all over the world, the universal dish of Valencia.
The birth of such a singular relish, we owe it to place in the eighteenth century, data that confirms to us the chronicle of Dr. Don Gregorio Marañón, just man, liberal humanist, considered one of the most brilliant intellectuals of the twentieth century Spanish . In addition to his scholarship, noted for his elegant literary style. In the nineteen fifties, he left written this interesting paragraph, which serves as confirmation of the true birth of this exquisite dish, and Don Gregorio, who never wrote to smoke hay, we record that the paella was food with which he entertained the nobility, and was therefore the sweet food, they were regaled with the most distinguished visitors of the old Kingdom of Valencia .-
"In all the Valencian queen, glittering and varied glory, the paella. Wonderful is the Valencia. Nobody can object to their quality, which remains unfalteringly through the centuries: from the days when an ambassador of Louis XIV (1638-1715), wise in all the culinary arts, died, however, after three days disembarking, glutted with paella Valencia, to our times today, when one of the great American surgeons told me that for a paella like the taste at Valencia had just exchange all the Museo del Prado (...) ".
To underscore the pageantry surrounding the development of this culinary delight, it suffices to remember that eighteenth-century in the middle of the paella cooking is spiced coated with exquisite artistic tiles. Another example of the importance he attached the nobility and the capital's vegetable garden to the local cuisine in that century, we prove the stately kitchens are all of great beauty, artistically decorated with polychrome tiles from among other places Alcora City, where Real is the pottery and porcelain factory founded in 1727 that the Count of Aranda in Castellon city, or the no less famous pottery originated in Manises, Wave, or Paterna: skillfully manufactured tiles with glass powder pigments and clay , full of culinary scenes, and religious ornaments representing their panels which usually costumed characters of those centuries. These vistosísimas kitchen tile art exhibited in a large sample of typical tools used on the same themselves. In the National Ceramics Museum "Gonzalez Marti" (Palacio del Marqués de Dos Aguas), Valencia, on the second floor is one of those artistic reconstituted Valencian cuisine, also exhibited other eighteenth-century cuisine based Valencia, has been rebuilt in full at the Museum of Decorative Arts in Madrid. In similar kitchen is where paella germinated at the farm of the Parret. Later, in more modest to spice adapted "els ferros" or tripod, ring, or iron triangle, which is what they now are seasoned all kinds of paellas. Newer ones use the new devices (diffusers) of gas.
***
Natural ingredients, unique and unchanging, rice, olive oil, chicken, rabbit, green beans ferraura or wide jug, Jewish and Tavella, tomato, sweet red pepper ground, saffron strands, water, infusion of rosemary.
Paella in Parret or paella Valenciana
INGREDIENTS strict and accurate
(Serves 4):
300 gr. Bomba rice, Senia, or Bahia.
600 gr. Chicken
500 gr. Rabbit
250 gr. of bajoca (broad bean)
200 gr. of Garrofé (wide white beans)
100 gr. of Tavella (white beans)
100 gr. natural Tomato
100CC.de virgin olive oil
Saffron strands
Salt
Sweet red pepper
Water.
Infusion of Romero. (Do not place as is the branch of rosemary in the pan, make vulgar and their dislike to great gourmet chips).
***
About to have everything clean, except rice not be rinsed. In addition we have the warm water infused with rosemary, a natural replacement for the snails. Rices among all classes, the average size grain is highly recommended for the preparation of the Parret paella.
1. He placed the paella is well stabilized that feels good on the tripod, or mechanism of gas, this function is critical to look good after rice and herb distributed equally throughout the vessel. As a preventive measure sprinkle salt on the outer edge to avoid that we can burn the receptacle.
2.-Spray the cold oil in this "wet" only the center of the pan, that way it is shown that the container is perfectly level, and that the amount of oil is due.
3.-The fire is lit, heat the oil (low heat), extends the oil. When it starts to smoke, will the salt, and quickly removed it to make it mixed the oil and salt, this operation is very important so that later when we put the fry will not spill.
4. - With low heat, get in the pan the chicken and rabbit meat lightly salted chopped (pieces no grades), so that they absorb the flavor of the oil and salt, until golden brown (taking care to begin with the part of the skin ), meat will be always in sight but never dry. Meat is one food that gives the flavor, but who then provides the delights the palate are rice and vegetables.
5. -If, when you fry the meat into flames seem excessive reduce the intensity of the fire (We sprinkle with salt gaps in the bottom of the paella. The importance of all the meat is properly browned, depend very much on the final taste of both rice grain and vegetables.
6. He removes the meat to the sides of the pan (less heat) and pour in the center all the content of vegetables (broad beans, the garrofó and tabella). Sofreirá the vegetables is around them constantly (three to six minutes)
7.-Again we make a hole in the center of the pan and add the tomato, or split (no turmix). The tomato originally from Mexico, began to be used in the Valencian paella, sauces and other types of dressings in the eighteenth century. Will remove the tomato strongly with the paddle to make it good fried rice is not soft left after.
8 .- Add two tablespoons of sweet red pepper, to stir (one minute) to avoid crowding, or that we can burn or queue, for which result from an unpleasant taste.
9.-Quickly add warm water to reach the stock near the edge of the pan. Before we will release the infusion of rosemary (Undo an ancient myth, for all the tests we are able to ensure that all drinking water is good for seasoning the pan).
10.-We will put the saffron strands should be dry, not toasted, will give pleasing color and flavor.
11. Boil approximately between thirty five and forty-five minutes or less remaining adsorbed to the delicate flavors of rice and vegetables.
12 .- Erected boil, continue boiling but simmering to continue soaking up all the natural flavors.
13 -. When the water boils again, its accurate measurement is achieved after the rivets of the handles. If the stock has dropped from the recommended levels, you can add a little more water.
14 .- It is now a good time to try the soup and see if you need to add salt. The broth should find it tasty. Very slightly salty, as rice during cooking, absorbing part of the salt.
Dip again 15 .- (broth) to the rivets on the handles of the container.
16. Rices of all types, grain size medium is recommended for cooking paella. The rice cooked in sufficient time and appropriate to harmonize with the flavors of raw materials without excess, in a perspective. -Put the rice, forming a ridge that will occupy the diameter of the paella, we must ensure that protrude slightly above the rice broth, rice is rapidly distributed throughout the container, finished do not return to remove .
17. The aforementioned ridge (outgoing) is a simple way of ascertaining the amount of rice for all sizes of paella. We must ensure that there are no grains of rice over the meat or vegetable without being submerged in the broth is maintained in 6, 8, minutes. The fire at this time is very much alive, then a lowering of its intensity until we find him cooked rice.
18. Currently the stock is reduced to less than half. As a precaution we always part water (warm), just in case we are compelled to add.
19. The rice we will be ready, between twenty and twenty five minutes.
20. The rice should not be soupy. If you grab slightly at the bottom of the paella, called "socarrat" this rice, as in the opinion of some diners is that it tastes better (debatable). Whether we believe that rice is almost cooked but we still have much stock, or if instead the rice continues to be hard to go down the intensity of the fire and keep it simmering until the broth evaporates left us.
21. If the beans above, we found dry to lose before the overlying water, to the finish, leaving them to stand in place if possible wet.
Note .- In ancient times the pan off the heat and put to rest on the circle of sandy soil near the well.
In the Foundation of the Parret paella is not accepted in its development the use of the word trick for possible conjunction with deceit, as all raw materials used for processing, be natural and unspoiled. On the origin of this food, its preparation only supports the consideration of ephemeral art.
My aunt, the sister of my mother, who knew all the secrets of the recipe, I said this to me, so momentous .- "That this formula as any regional dish was born: the combination of foods that provide the aforementioned farmstead: rice, peas, tomatoes, chickens and rabbits that were bred in this land, and a wide variety of green beans. To complete the succulence of this dish is tried olive oil, typical of this Mediterranean dip. "
Note .- The Parret was awarded the title and the medal awarded by the Centennial of the Valencia Chamber of Commerce (1886-1986).
Disponen de mi autorización, para que puedan mostrar, comentar, etc., estos fragmentos.
Atentamente.
Fdo.- Juan Bautista Viñals Cebriá.
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