The shape of the pan, which is called either a paella or paellera (pah-ay-yair-ah), helps to ensure that the rice cooks in a thin layer.
As for the pan, you need a paellera or paella pan. It's a large, flat, shallow pan with sloping sides. This is because the rice can't be stirred, so it has to rest in a shallow layer near the heat. You can find paella pans in stainless steel, non-stick coated, enameled, or carbon-steel versions. Paella originated in Valencia, but is also common in neighboring Catal n. The most common types are paella marinera (the basic paella with seafood, rice, and vegetables), and paella mixta (basic paella with added rabbit or chicken). Many recipes are called paella valenciana, but the true valenciana has snails. The shape of the pan, which is called either a paella or paellera (pah-ay-yair-ah), helps to ensure that the rice cooks in a thin layer. The Valencians say that the cooked rice should be only as thick as un ditet, or the width of a small finger (about 1/2 inch). Or, just as often, divides them. In Spain, that dish is paella. Get us talking about our paellas, or arroces, as they are often called, and you may get the sense that there are more paella recipes than there are stars in the sky. The shape of the pan, which is called either a paella or paellera, helps ensure that the rice cooks in a thin layer. The Valencians say that the cooked rice should be only as thick as un ditet, or the width of one finger (about 1/2 inch). When the rice in a paella is cooked well, nothing else matters--not the chicken, not the clams, not even the artichokes. These other ingredients do have a role to play in the pan, and that is to provide flavor to the rice. Another very common but seasonal ingredient is artichoke. Seafood paella replaces meat with seafood and omits beans and green vegetables. Mixed paella is a free-style combination of land animals, seafood, vegetables, and sometimes beans. Most paella chefs use calasparra or bomba rices. After cooking paella, there is usually a layer of toasted rice at the bottom of the pan, called socarrat in Spain. This is considered a delicacy among Spaniards and is essential to a good paella. The toasted rice develops on its own if the paella is cooked over a burner or open fire. Paella is a versatile dish with a lot of ingredients. Paella is a Spanish dish that has it roots in a territory known as Valencia. Yellow saffron rice is one of the main ingredients, and it is accompanied by any combination of seafood, chicken, pork and various types of herbs and spices. Paella is not fattening, provided you include it as part of a balanced diet Valencian paella is believed to be the original recipe and consists of white rice, green beans (bajoqueta and tavella), meat (chicken and rabbit), white beans (garrofon), garrofón, snails and seasoning such as saffron and. rosemary After cooking paella, there is usually a layer of toasted rice at the bottom of the pan, called socarrat in Spain. This is considered a delicacy among Spaniards and is essential to a good paella. The toasted rice develops on its own if the paella is cooked over a burner or open fire. Mettamatt/Flickr/CC BY-SA 2.0. Paella is currently an internationally-known rice dish from Spain. It originated in the fields of a region called Valencia on the eastern coast of Spain. Today paella is made in every region of Spain, using just about any kind of ingredient that goes well with rice. There are as many versions of paella as there are cooks. 1 Use a Paella Pan-A traditional paella pan is a necessity. 2  The pan is sometimes called a paellera, although there is some disagreement among Spaniards about the use of this word. 3  It is a large, flat, open round steel pan with handles. Answer: Paella is a rice dish from Spain that has become very popular and is known around the world. It originated in the fields of a region called Valencia in eastern Spain. Valencian people prepared the dish with whatever ingredients they had on hand-rabbit, snails and vegetables. 1 Paella de Marisco-Also known as paella mixta because it contains seafood and chicken, this is probably the most popular version overseas and with visitors to Spain.
http://rickcooks.com/recipes/txt2html.cgi?paella http://www.finecooking.com/articles/how-to/paella.aspx http://www.paellapans.com/Tips-Techniques-a/133.htm https://en.wikipedia.org/wiki/Paella http://healthyeating.sfgate.com/paella-fattening-2215.html https://en.wikipedia.org/wiki/Paella http://spanishfood.about.com/od/maincourses/a/paella.htm http://spanishfood.about.com/od/spanishfoodfaqs/f/faqpaella.htm
why is it called paella