paella
[ 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 pan-also called paella-in which it's prepared and served. The pan is wide, shallow and 13 to 14 inches in diameter.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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