Pronunciation: [pi-AY-yuh; pi-AYL-yuh]
A Spanish dish of saffron-flavored rice combined with a variety of meats and shellfish (such as shrimp, lobster, clams, chicken, pork, ham and chorizo), garlic, onions, peas, artichoke hearts and tomatoes. It's named after the special two-handled paella pan in which it's prepared and served. The pan is wide, shallow and 13 to 14 inches in diameter.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Related Recipes From Food Network
- Fire Pit Paella with Portuguese Sausage, Crab and Escargot
- Grilled Vegetarian Paella with Basil-Tomato Slaw
- Paella Italiana
- Paella Valenciana
- Vegetable Paella