Definitions
from The American Heritage® Dictionary of the English Language, 5th Edition.
- noun A saffron-flavored Spanish dish made with varying combinations of rice, vegetables, meat, chicken, and seafood.
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun A
savory Valencian dish made ofrice , cooked on a frying pan with vegetables and meat or shellfish.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- noun saffron-flavored dish made of rice with shellfish and chicken
Etymologies
from The American Heritage® Dictionary of the English Language, 4th Edition
from Wiktionary, Creative Commons Attribution/Share-Alike License
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Examples
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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.
Fern Siegel: Stage Door: The Divine Sister, The Screwtape Letters, Freckleface Strawberry
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Spanish chef Jos é Andr é s uses it in paella and garbanzo stews.
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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.
Fern Siegel: Stage Door: The Divine Sister, The Screwtape Letters, Freckleface Strawberry
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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.
Fern Siegel: Stage Door: The Divine Sister, The Screwtape Letters, Freckleface Strawberry
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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.
Fern Siegel: Stage Door: The Divine Sister, The Screwtape Letters, Freckleface Strawberry
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Valencian paella is perhaps one of the most controversial courses made in Spain.
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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.
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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
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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
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The name paella derives from the pan, called paellera, and does not refer to any ingredient.
frangarnes commented on the word paella
plato de arroz seco, con carne, pescado, mariscos, legumbres, etc., característico de la región valenciana, en España
October 21, 2007