A saffron-flavored Spanish dish made with varying combinations of rice, vegetables, meat, chicken, and seafood.
[Catalan, frying pan, paella, from Old French paelle, frying pan, pot, from Latin patella, diminutive of patina, pan. See paten.]
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A saffron-flavored Spanish dish made with varying combinations of rice, vegetables, meat, chicken, and seafood.
[Catalan, frying pan, paella, from Old French paelle, frying pan, pot, from Latin patella, diminutive of patina, pan. See paten.]
Spanish (Valencian) rice dish, seasoned with saffron, containing sea-food and chicken.
[pi-AY-yuh; pi-AYL-yuh] A Spanish dish of saffron-flavored rice combined with a variety of meats and shellfish (such as shrimp, lobster, clams, chicken, pork, ham and chorizo), garlic, onions, peas, artichoke hearts and tomatoes. It's named after the special two-handled pan-also called paella-in which it's prepared and served. The pan is wide, shallow and 13 to 14 inches in diameter.
Paella (IPA: [pa'eʎa]) is a rice dish, it is traditionally eaten on Sundays. The name paella is the word for "frying pan" in Valencian (from Latin patella).
Paella is usually garnished with vegetables and meat or seafood. The three main ingredients are rice, saffron, and olive oil.
For recipes, see Wikibooks:Cookbook:Paella.
Paella is generally cooked in a paella pan, which is a large, shallow, flat pan. First the meat, and then the vegetables are stir fried in olive oil; subsequently water is added and brought to a boil, and left boiling for half an hour or so. (This, however, is not the sole method utilized in the preparation. Many chefs add the water, allow it to come to the boil and at that moment add the rice. Otherwise the water may evaporate leaving not enough liquid in which to cook the rice.) Later, after checking the obtained broth flavour and adding salt if required, the rice is added. Real paella rice is never stir-fried in oil, as pilaf. Once the rice is nearly done, the paella is removed from the heat and left to absorb the remaining water. Traditional paella has a crispy, caramelized, toasted bottom (called socarrat in Valencian) that is considered a delicacy. To achieve a socarrat, one needs only to turn up the heat to high and listen to the bottom of the rice toast. Once the aroma of toasted rice comes from the pan, the heat is removed once again. The paella is ready to be served after having cooled for several minutes.
It has become a custom for mass gatherings in the Valencian Community—festivals, political campaigns, protests, etc.—to prepare an enormous paella, sometimes to win a mention in the Guinness Book of Records. Ad hoc wide-diameter pans are commissioned for these cases.
Paella and its variations are typical picnic dishes for the Spanish spring and summer. The dish is also typically consumed during the Falles in Valencia.
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Deutsch (German)
n. - Paella (spanisches Gericht)
Ελληνική (Greek)
n. - παέγια (ισπανικό φαγητό)
Italiano (Italian)
paella, stufato catalano
Português (Portuguese)
n. - paella (f) (risoto típico da Espanha)
Русский (Russian)
рис с курицей и шафраном
Svenska (Swedish)
n. - paella (spansk maträtt)
中文(简体) (Chinese (Simplified))
西班牙式的肉鱼蔬菜合煮的饭
中文(繁體) (Chinese (Traditional))
n. - 西班牙式的肉魚蔬菜合煮的飯
한국어 (Korean)
n. - 파엘라(샤프란향을 가미한 스페인 요리)
العربيه (Arabic)
(الاسم) باتيله نوع أكله إسبانيه مكونه من رز ولحم
עברית (Hebrew)
n. - תבשיל ספרדי (אורז עם עוף, זעפרן וכדו')
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| 10 inch paella pan with lid |
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