from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A saffron-flavored Spanish dish made with varying combinations of rice, vegetables, meat, chicken, and seafood.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A savory Valencian dish made of rice, cooked on a frying pan with vegetables and meat or shellfish.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. saffron-flavored dish made of rice with shellfish and chicken
The excellent paella is cooked and served in a deep pot; the mariscada with green sauce is mixed with olive oil, parsley, garlic and onions, while the red snapper is roasted with shrimp and green pepper.
Spanish chef Jos é Andr é s uses it in paella and garbanzo stews.
Valencian paella is perhaps one of the most controversial courses made in Spain.
If you are an excellent chef, that paella is almost ready: simply take it out of the range and cover it for a couple minutes to concentrate the rosemary scent and maybe soften those last rebel rice grains.
Indeed, the lemma paella has become so deeply entrenched in our everyday parlance that it has lost its connection to the etymon patina (patena) and later patella, meaning
The name paella derives from the pan, called paellera, and does not refer to any ingredient.
I cringe when I hear people pronounce the word paella with an 'l' sound, like this, and not with the 'y' sound that it carries in Spanish, like this.
I cringe when I hear people pronounce the word paella like this, and not with the 'y' sound that it carries in Spanish, like this.?
That’s like getting paella from a cart … O wait, they have that too.
THE BILL Prices are quite affordable, starting at $12.95 for several of the entrees and going up to $24.95 for the paella, which is big enough for two.
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