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WHAT IS A SPANISH TERRACOTTA PAELLA DISH?
For many thousands of years Pereruela terracotta dishes have been manufactured in this region. The clay has amazing refractory properties which has been recognised throughout the ancient and modern world. Terracotta pottery is ubiquitous throughout Spain but the terracotta dishes of Pereruela have been recognised as probably the best.
WHY ARE THESE TERRACOTTA DISHES SO GOOD?
Pereruela terracotta dishes are hand-made by experienced potters made with two types of clay; slow drying red clay which gives the pot its strength and white clay, containing quartz, feldspar and mica which give the pots their incredible refractory properties. The pots are dried, glazed and fired for 10 hours. The glaze on the paella dish is perfectly safe for all applications — it contains no lead.
HOW DO I PREPARE MY DISH?
On first use, terracotta cooking dishes need to be soaked for 12 hours in cold water to prevent the pot from cracking when used. Thereafter the dishes can be used as ovenware, stove top or microwave.
WHAT DO I USE MY PAELLA DISH FOR?
Obviously, paella. Being usable on both the hob, oven and as rustic tableware, this dish is very versatile and can be used throughout every stage of making a paella. However, it can be used for much more; as a serving dish, for salads or vegetables; as an oven dish for roasting and braising and on the hob for making something like a large tortilla. When cooking with terracotta, the key is to increase and decrease heat gradually to avoid cracking and shattering the dishes.
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