[pah-ey-luh, -eyl-yuh, pah-yel-uh; Sp. pah-e-lyah, -e-yah] 
| a Spanish dish prepared by simmering together chicken, seafood, rice, vegetables, and saffron and other seasonings. |
| pa·el·la (pä-ěl'ə, pä-ā'lyä, -ā'yä) n. 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.] |
paella
in Spanish cuisine, a dish of saffron-flavoured rice cooked with meats, seafood, and vegetables. Originating in the rice-growing areas on Spain's Mediterranean coast, the dish is especially associated with the region of Valencia. Paella takes its name from the paellera, the utensil in which it is cooked, a flat round pan with two handles; paella is traditionally eaten from the pan
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