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pa·el·la(pä-ĕl′ə, pä-ā′lyä, -ā′yä)
A saffron-flavored Spanish rice dish made with varying combinations of vegetables, meat, chicken, and seafood.
[Catalan, frying pan, paella, from Old French paelle, frying pan, pot, from Latin patella, diminutive of patina, pan; see paten.]
paella(paɪˈɛlə; Spanish paˈeʎa)
n, pl -las (-ləz; Spanish -ʎas)
1. (Cookery) a Spanish dish made from rice, shellfish, chicken, and vegetables
2. (Cookery) the large flat frying pan in which a paella is cooked
[from Catalan, from Old French paelle, from Latin patella small pan]
pa•el•la(pɑˈeɪl yə, -ˈeɪ lə, pɑˈeɪ ə)
n., pl. -las.
a Spanish dish of rice cooked with chicken, seafood, vegetables, etc., and flavored with saffron.
[1890–95; < Sp < Catalan: literally, frying pan, pot < Middle French paelle < Latin patella pan. See patella]
paella- The rice dish is Spanish for "frying pan," from Latin patella, "little pan."
See also related terms for pan.
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|Noun||1.||paella - saffron-flavored dish made of rice with shellfish and chicken|
dish - a particular item of prepared food; "she prepared a special dish for dinner"