Paella
Paella
Paella (pronunciation: /paɪˈɛlə/; Spanish: [paˈeʎa]) is a traditional Spanish dish originating from the region of Valencia.
Etymology
The term "paella" is derived from the Old French word paelle for pan, which is in turn taken from the Latin word patella for pan as well. The dish is named after the pan it is cooked in, a flat, round pan with two handles, known as a paellera.
Description
Paella is a rice dish that is typically cooked with a variety of ingredients including meat, seafood, vegetables, and saffron. The dish is often garnished with lemon wedges. The key ingredients, however, can vary widely based on regional preferences and personal taste.
Varieties
There are many different types of paella, including:
- Paella Valenciana: This is the traditional paella of Valencia. It is typically made with white rice, green vegetables, meat (rabbit, chicken, duck), land snail, beans and seasoning such as saffron and rosemary. Another very common but not original ingredient is artichoke.
- Seafood Paella: This version of paella is made with seafood instead of meat. Common ingredients include shrimp, mussels, and squid.
- Mixed Paella: This is a freestyle combination of meat from land animals, seafood, vegetables, and sometimes beans.
Preparation
The preparation of paella involves cooking the rice with a flavorful broth, mixed with different combinations of vegetables, meats, and seafood. The dish is usually cooked uncovered in a paellera.
Cultural Significance
Paella is a significant dish in Spanish cuisine, particularly in the region of Valencia where it originated. It is often cooked for special occasions and large gatherings.
External links
- Medical encyclopedia article on Paella
- Wikipedia's article - Paella
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