Origin of paellaCatalan, literally , cooking pot from Old French paelle from Classical Latin patella, a small pan: see patella
A saffron-flavored Spanish rice dish made with varying combinations of vegetables, meat, chicken, and seafood.
Origin of paellaCatalan frying pan, paella from Old French paelle frying pan, pot from Latin patella diminutive of patina pan ; see paten.
- A sauté pan, on the other hand, has higher edges than a frying pan, so it comes in handy for cooking meats on the stove, and for creating thick dishes such as stews, paella and jambalaya.
- The hotel's popular pan-seared halibut includes the halibut steak, a paella risotto cake, asparagus spears with pancetta and Parmesan, and a spicy tomato sauce tops this fine meal off.
- Today, modern art gallery and traditional artisan workshops compete with traditional restaurants, offering a variety of Puerto Rican specialties, such as red beans and rice and Paella.
- Saffron adds a very distinct flavor, and for some dishes, such as Spain's paella or Iran's chelow kabab, it is essential.
- The dish Spain is most known for is Paella, a type of stew that is loaded with veggies, rice and meat.