Spain PaellaSpanish Paella

Definición de Paella en Wikipedia

Se denomina paella (del valenciano paella, sartén, y éste del latín patella -análogo al castellano padilla-, especie de sartén ancha) a una receta de cocina a base de arroz cocido, originaria de Valencia, concretamente de la marjal de la Albufera.1 Se trata de un plato humilde con enorme tradición e historia en la Comunidad Valenciana.2 3 La popularidad de este plato ha hecho que, en la actualidad, se haya expandido con gran cantidad de variantes adaptadas en los ingredientes a las diversas regiones de la cocina española.4 5 La paella es básicamente un arroz servido en Valencia que ha devenido en emblema culinario español.6 Pero la riqueza de la Huerta de Valencia ha permitido que su gastronomía sea mucho más variada y además de la paella, haya más platos que reconocerle. Fuente:http://es.wikipedia.org/wiki/Paella

 

Spanish Paella

Paella (Valencian:  Spanish:  is a Valencian rice dish that originated in its modern form in the mid-19th century near lake Albufera, a lagoon in Valencia, on the east coast of Spain.Many non-Spaniards view paella as Spain's national dish, but most Spaniards consider it to be a regional Valencian dish. Valencians, in turn, regard paella as one of their identifying symbols.

There are three widely known types of paella: Valencian paella (Spanish: paella valenciana), seafood paella (Spanish: paella de marisco) and mixed paella (Spanish: paella mixta), but there are many others as well. Valencian paella consists of white rice, green vegetables, meat (rabbit, chicken, duck), land snails, beans and seasoning. Seafood paella replaces meat and snails with seafood and omits beans and green vegetables. Mixed paella is a free-style combination of meat, seafood, vegetables, and sometimes beans. Most paella chefs use calasparraor bomba rices for this dish. Other key ingredients include saffron and olive oil. http://en.wikipedia.org/wiki/Paella