Cookware · Hearths
Perol
A wide, two-handled iron pot: festival rice cooked over a fire for a crowd.
The journey
A perol is what Andalusia uses when a paella pan is not the local word. Wide, shallow, two handles, set on a tripod over orange-wood or a gas ring at a feria. The rice is the party.
Valencia has the paellera. Córdoba and Seville have the perol. The geometry is the same idea in another accent.
In the kitchen
Oil, meat or vegetables, then rice in a thin layer. Do not stir once the stock is in. Eat from the edges toward the center.
The Spanish volume's rice pages assume this wide heat. A paella pan is the honest substitute.