Definitions for paellapɑˈeɪl yə, -ˈeɪ lə, pɑˈeɪ ə
This page provides all possible meanings and translations of the word paella
Random House Webster's College Dictionary
pa•el•lapɑˈeɪl yə, -ˈeɪ lə, pɑˈeɪ ə(n.)(pl.)-las.
a Spanish dish of rice cooked with chicken, seafood, vegetables, etc., and flavored with saffron.
Origin of paella:
1890–95; < Sp < Catalan: lit., frying pan, pot < MF paelle < L patella pan. See patella
saffron-flavored dish made of rice with shellfish and chicken
A savory Valencian dish made of rice, cooked on a frying pan with vegetables and meat or shellfish.
Origin: From paella.
Paella is a Valencian rice dish that originated in its modern form in the mid-19th century near lake Albufera, a lagoon in Valencia, on the east coast of Spain. Many non-Spaniards view paella as Spain's national dish, but most Spaniards consider it to be a regional Valencian dish. Valencians, in turn, regard paella as one of their identifying symbols. There are three widely known types of paella: Valencian paella, seafood paella and mixed paella, but there are many others as well. Valencian paella consists of white rice, green vegetables, meat, beans and seasoning. Seafood paella replaces land animals with seafood and omits beans and green vegetables. Mixed paella is a free-style combination of land animals, seafood, vegetables, and sometimes beans. Most paella chefs use calasparra or bomba rices for this dish. Other key ingredients include saffron and olive oil.
Find a translation for the paella definition in other languages:
Select another language: