Entity: PAELLA-VALENCIANA
Paella-Valenciana is a traditional Spanish dish of saffron-flavored rice cooked with meats, seafood, and vegetables, originating in the Valencia region. The term 'paella' also refers to the pan used to cook the dish.
Paella-Valenciana
Etymology
The word 'paella' likely stems from the Latin word 'patella', referring to the pan used to cook the dish. The term 'paella-Valenciana' specifically denotes the traditional paella recipe from the Valencia region.
Definition
Paella-Valenciana is a flavorful rice dish cooked with saffron, meats (such as chicken and rabbit), snails, green and white beans, and sometimes seafood. It is prepared in a special wide, shallow pan called a 'paella'.
Historical Context
Paella-Valenciana has its origins in the rice-growing areas of Spain's Mediterranean coast, particularly associated with the Valencia region. The dish has evolved over centuries, with the traditional recipe believed to be the original version.
Cultural Significance
Paella-Valenciana holds cultural significance in Spain, especially in the Valencia region, where it is considered a staple dish. It is often prepared during festivals, family gatherings, and special occasions, showcasing the rich culinary heritage of the region.
Related Concepts
In Valencia, 'paella' primarily refers to the pan used for cooking the dish, while the dish itself is often called 'arròs'. Variations of paella exist with different ingredients, but 'paella-Valenciana' remains the traditional recipe.
See Also
A flavorful rice dish from the Valencia region of Spain, typically made with saffron, meats, seafood, and vegetables, cooked in a special pan called a 'paella'.