FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
PAELLA
Barer-Stein, Thelma. 1999. You EatWhat You Are. A FireFly Book, [GT 2850 .B371 1999] [Spanish, pp. 400-401]
originated in Valencia, the rice growing area of Spain, but paella simply means any dish based on rice, and the combinations are many.
Modified from Sanjur, Diva. 1995. Hispanic Foodways, Nutrition and Health. Allyn and Bacon, Boston.
is a Spanish-style saffron-seasoned rice with various vegetables, meats, and/or seafood, chicken, or pork[Puerto Rican Foods]
Grimes, William. 2004. Eating Your Worlds. Oxford University Press.
is a Spanish dish of rice, saffron, chicken, seafood, etc., cooked and served in a large shallow pan.
- ORIGIN Catalan, from Old French paele, from Latin patella 'pan'.
Excerpted and Adapted from Escoffier, A. and P.H. Gilbert. Edited by Charlotte Turgeon and Nina Froud. 1961. The World Authority. Larousse Gastronomique. The Encyclopedia of Food, Wine & Cookery.
is a Spanish rice dish which has gained international fame. Different regions of Spain vary the paella according to the local produce. Vegetables, meat, chicken and sausage, characterise the paellas of interior Spain; places such as Valencia and Barcelona specialize in combining sea foods with chicken and vegetables in the rice base. The name of the dish comes from the iron frying pan with two handles, the paella, in which the rice is cooked and served.
