"acquired regional influences. Consequently, paella recipes went from being relatively simple to including a wide variety of seafood, meat, sausage (including chorizo), vegetables and many different seasonings. However, the most globally popular recipe is seafood paella. Throughout non-Valencian Spain, mixed paella is relatively easy to find. Some restaurants both in Spain and abroad that serve this mixed version refer to it as ""Valencian"" paella. However, Valencians insist that only the original two Valencian recipes are authentic, and generally view all others as inferior, not genuine, or even grotesque. According to tradition in Valencia, paella is cooked over an open fire,"
"variety known as Senia. All types of paellas use olive oil. Paella is a Valencian word which derives from the Old French word ""paelle"" for pan, which in turn comes from the Latin word ""patella"" for pan. The word ""paella"" is also related to ""paila"" used in many Latin American countries. ""Paila"" in the Spanish language of Latin America refers to a variety of cookware resembling metal and clay pans, which are also used for both cooking and serving. The Latin root ""patella"" from which ""paella"" derives is also akin to the modern French ""poêle"", the Italian ""padella"" and the"
"forn"", ""arròs a banda"" and ""arròs amb fesols i naps"". Fideuà is a noodle dish variation of the paella cooked in a similar fashion, though it may be served with allioli sauce. The following is a list of other similar rice dishes: In 2015, an emoji for paella was proposed to Unicode. The emoji was approved for Unicode 9.0 as in June 2016. Although it is generally rendered as paella, Samsung has rendered the symbol as a Korean hot pot. Paella Paella (; ) is a Valencian rice dish that has ancient roots but its modern form originated in the"
"origin. A Spanish dish, paella, traditionally a communal meal made from rice and fish, shellfish, rabbit or chicken, cooked in a large pan, has similarities in recipe and methodology, but derives from a Valencian word, out of the Old French word ""paelle"" for ""pan"" (Latin: ""patella""). The ancient Hindu text ""Mahabharata"" from the Indian subcontinent mentions rice and meat cooked together, and the word ""pulao"" or ""pallao"" is used to refer to the dish in ancient Sanskrit works such as the ""Yājñavalkya Smṛti"". Pilaf was known to have been served to Alexander the Great at a royal banquet following his"
"paella and a variety of vegetables (Argentina is a huge exporter of agricultural products). Italian influence is also seen in the form of pizza and ice cream, both of which are integral components of national cuisine. Chilean cuisine is similar to that of Argentina, though seafood is much more dominant in this coastal nation. As another one of the world's largest producers, wine is as much a staple drink to Chileans as beer is to Germans. In Colombia, Ecuador and Peru, potato dishes are typical since the potato is originally from this region. Beef and chicken are common sources of"
"like big round ""ravioles"" stuffed with mozzarella, cottage cheese and basil in tomato sauce. ""Polenta"" comes from Northern Italy and is very common throughout Argentina. And, just like ""polenta concia"" in Italy, it is eaten as a main dish, with sauce and melted cheese, or it may accompany a stew. Other dishes are ""milanesas"" (the name deriving from the original ""cotoletta alla milanese"" from Milan), breaded meats similar to the Wiener schnitzel. A common dish of this variety is the ""milanesa napolitana"", an Argentine innovation despite its name, which comes from former Buenos Aires restaurant ""Nápoli"". It is breaded meat"
"brought from India and rice from Asia; saffron (used for the yellow colour in Spain, instead of annatto) was introduced by Phoenician traders; tomatoes and peppers (also known as sofrito) are natives of the Americas. Arroz con pollo Arroz con pollo (Spanish for ""rice with chicken"") is a traditional dish of Spain and Latin America, closely related to paella. In the Dominican Republic it is alternately called locrio de pollo, and in Saint Martin it is called lokri or locreo. There is some debate as to whether it originated in Spain or Puerto Rico. Many Puerto Ricans note that arroz"
"fueled by orange and pine branches along with pine cones. This produces an aromatic smoke which infuses the paella. Also, dinner guests traditionally eat directly out of the ""paellera"". Some recipes call for paella to be covered and left to settle for five to ten minutes after cooking. This recipe is standardized because Valencians consider it traditional and very much part of their culture. Rice in Valencian paella is never braised in oil, as pilaf, though the paella made further southwest of Valencia often is. Recipes for this dish vary somewhat, even in Valencia. The recipe below is based on"
"Paelya Paelya, also spelled paella (), is a Filipino rice dish adapted from the Valencian ""paella"". However, it differs significantly in its use of native glutinous rice (""malagkit""), giving it a soft and sticky texture, unlike the ""al dente"" texture favored in original ""paella"". Filipino ""paelya"" also does not use saffron, but instead use ""achuete"" (anatto), ""luyang dilaw"", (turmeric), or ""kasubha"" (safflower). ""Paelya"" is a general term for similar dishes in the Philippines, regardless of the ingredients used. It includes ""arroz a la valenciana"" (usually made with chicken and ""chorizo de bilbao""), ""bringhe"" (made with coconut milk), and ""paella negra"""
"Pastilla Pastilla () is a traditional Moroccan dish consumed in countries of the Maghreb. It has also spread recently to Algeria and Tunisia. Pastilla is said to be ""uniquely Moroccan, intricate and grand, fabulously rich and fantastical"". The name of the pie comes from the Spanish word 'pastilla', meaning in modern Spanish either pill or ""small pastry"" after the transformation of the phoneme ""p"" into ""b"" that is specific to the Arabic language. It is an elaborate meat pie traditionally made of squab (fledgling pigeons). As squabs are often hard to get, shredded chicken is more often used today; pastilla"
"the two cited here. There are countless mixed paella recipes. The following method is common to most of these. Seasoning depends greatly on individual preferences and regional influences. However, salt, saffron and garlic are almost always included. After cooking paella, there is usually a layer of toasted rice at the bottom of the pan, called ""socarrat"" in Catalan. This is considered a delicacy among connoiseurs 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. If cooked in an oven, however, it will not. To"
"popular that in 1840, a local Spanish newspaper first used the word ""paella"" to refer to the recipe rather than the pan. The most widely used, complete ingredient list of this era was: short-grain white rice, chicken, rabbit, snails (optional), duck (optional), butter beans, great northern beans, runner beans, artichoke (a substitute for runner beans in the winter), tomatoes, fresh rosemary, sweet paprika, saffron, garlic (optional), salt, olive oil, and water. Poorer Valencians, however, sometimes used nothing more than snails for meat. Valencians insist that only these ingredients should go into making modern Valencian paella. On the Mediterranean coast, Valencians"
"Pamplona (dish) The Pamplona (also referred to as Pamplona de cerdo) is a grilled stuffed-meat dish from Uruguay prepared with chicken, and may be prepared with other meats such as pork and beef. It has also become increasingly popular in Argentina. The traditional Pamplona is of chicken breast rolled with ham, cheese and peppers, tightly bound into a large sausage shape about 12–15 cm in diameter. The Pamplona may be grilled on a ""parilla"" as part of an ""asado"". Beef or pork pamplonas or pamplonas with different fillings are also prepared. Some variants include bacon strips around the main roll."
"Pamplona (dish) The Pamplona (also referred to as Pamplona de cerdo) is a grilled stuffed-meat dish from Uruguay prepared with chicken, and may be prepared with other meats such as pork and beef. It has also become increasingly popular in Argentina. The traditional Pamplona is of chicken breast rolled with ham, cheese and peppers, tightly bound into a large sausage shape about 12–15 cm in diameter. The Pamplona may be grilled on a ""parilla"" as part of an ""asado"". Beef or pork pamplonas or pamplonas with different fillings are also prepared. Some variants include bacon strips around the main roll."
"chips or salad. In Australia, it may also contain a variety of toppings, including sliced ham or fried eggplant (aubergine) slices. In Argentina and in other neighboring South American countries, veal or chicken parmigiana is topped with ham and served with french fries. It is known as milanesa a la napolitana. If the dish is topped with a fried egg, then it is known as a ""súper milanesa"" or ""suprema napolitana"". The origin of the dish was the Napoli restaurant in Buenos Aires during the 1940s. (See also .) A similar dish, the parmo, which uses either pork or chicken,"
"events. Valencian restaurateur Juan Galbis claims to have made the world's largest paella with help from a team of workers on 2 October 2001. This paella fed about 110,000 people according to Galbis' former website. Galbis says this paella was even larger than his earlier world-record paella made on 8 March 1992 which fed about 100,000 people. Galbis's record-breaking 1992 paella is listed in ""Guinness World Records"". Many chefs around the world have taken the traditional dish and added ingredients, such as chorizo, that are considered not to belong in the dish by Valencians. Spaniards, especially people from Valencia, have"
"Tiella Tiella is a dish in Italian cuisine that is prepared with potato, rice, onion and mussels as primary ingredients. Additional ingredients may be used. Variations of the dish exist, and some may be prepared with other types of seafood. The round earthenware dish in which tiella is traditionally cooked is also referred to as a ""tiella"". Tiella is part of the cuisine of Apulia in southern Italy. It may also be found in coastal areas of Calabria. In Gaeta, Lazio, Italy, tiella is a specialty dish of the region prepared in the style of a pocket sandwich, using seafood"
"of Provence. It is a stew for at least eight people, because it should contain many kinds of fish such as crayfish, gurnard, weever, John Dory, monkfish, conger eel, whiting, sea bass, and crab. These are cooked with Mediterranean vegetables and herbs, namely onions, garlic, tomatoes, thyme, fennel, parsley, bay, and orange peel. Salade niçoise is a colourful salad of tomatoes, tuna, hard-boiled eggs, Niçoise olives, and anchovies, dressed with a vinaigrette. Spain's varied Mediterranean cuisines includes the cooking of Andalusia, Murcia, Catalonia, Valencia, and the Balearic islands. Paella is a characteristic Spanish dish, originally from Valencia, radiating early on"
"such as octopus that is stuffed within a torta. Some other Italian dishes also referred to as ""tiella"" include a casserole and a stew. In Italy, the dish originated during the time of Spanish rule in southern Italy, and it has been described as being ""reminiscent of Spanish rule"". Waverly Root described tiella as ""one of the few Spanish dishes which have been taken into the Italian repertory"" and considered it was distantly related to paella. Potatoes entered Italian cuisine during the 16th century, a time of powerful Spanish influence in the peninsula. Primary ingredients used in this dish are"
"correct this, place the ""paella"" over a high flame while listening to the rice toast at the bottom of the pan. Once the aroma of toasted rice wafts upwards, it is removed from the heat. The paella must then sit for about five minutes (most recipes recommend the paella be covered with a tea-towel at this point) to absorb the remaining broth. It has become a custom at mass gatherings in the Valencian Community (festivals, political campaigns, protests, etc.) to prepare enormous paellas, sometimes to win a place in the ""Guinness World Records"" book. Chefs use gargantuan ""paelleras"" for these"
"Paila A paila is a type of cookware that in several Spanish-speaking South American countries refers to a large shallow metal pan or earthenware bowl which oftentimes is also used as a serving plate for the foods prepared in it. Dishes served in clay pailas are often prepared in the paila itself by way of baking in an oven. By extension, the word ""paila"" is also used for the dishes that are eating from it, such as Paila marina and Paila de huevo. An advantage of the clay paila is that clay retains heat well and keeps foods warm. In"
"it contains rice, some sort of meat (such as chicken or beef) or seafood (such as shrimp or crawfish) and almost anything else. Usually, however, one will find green peppers, onions, celery, tomatoes and hot chili peppers. Anything else is optional. Jambalaya is a dish of Spanish origin in Louisiana from the time when Spaniards were attempting to make their beloved dish ""paella"" in the new world. The dish has later evolved, going through a creolization of Louisiana influences. Jambalaya is a highly seasoned rice casserole. Shrimp Creole - Shrimp Creole is a favorite of Creole cuisine in the greater"
"poem published in 1837. A folkloric interpretation of the word suggests that it is the fusion of two Spanish words: (""ham"") + (a rice dish). However, the evidence for this idea is thin. Ham is not a featured element of the dish, and Spanish speakers would call a ham paella , not . The Atakapa tribe states the origin of the name. The original word ""Sham, pal ha! Ya!"" means ""Be full, not skinny! Eat Up!"" with a French equivalent of ""Bon appétit!"". Spanish influence resulted in the current spelling of the name. Similar dishes: Jambalaya Jambalaya ( , )"
"Parmo originated as ""escalope Parmesan"", a derivative of chicken parmigiana. In Argentina, a variation of milanesa a la napolitana is made with chicken instead of the usual beef, similar to chicken parmagiana. It is sometimes topped with ham, bacon, or a fried egg and is usually served with french fries. Chicken parmigiana Chicken parmigiana, or chicken parmesan (also referred to colloquially in the United States as 'chicken parm' and in Australia as a 'parmy', 'parmi' or 'parma'), is a popular Italian-American dish. It consists of a breaded chicken breast topped with tomato sauce and mozzarella, parmesan or provolone cheese. A"
"with pepper and olives is widely consumed, especially in sandwiches. In eastern Spain, the standard mortadella is often referred to as ""mortadela italiana"" (Italian mortadella), to differentiate it from a local variant named ""catalana"". Mortadella is also very popular in Argentina, Bolivia, Peru, Brazil, Ecuador, Chile, Colombia, Uruguay and Venezuela, thanks to the Italian immigrants who settled in these countries in the early 20th century. In these countries it is spelled ""mortadela"", and its recipe is quite similar to the traditional Italian, with additional pepper grains. In Brazil, São Paulo has a very popular ""mortadela"" sandwich sold in the Mercado"
"Pizza Pizza is a savory dish of Italian origin, consisting of a usually round, flattened base of leavened wheat-based dough topped with tomatoes, cheese, and various other ingredients (anchovies, olives, meat, etc.) baked at a high temperature, traditionally in a wood-fired oven. In formal settings, like a restaurant, pizza is eaten with knife and fork, but in casual settings it is cut into wedges to be eaten while held in the hand. Small pizzas are sometimes called pizzettas. The term ""pizza"" was first recorded in the 10th century in a Latin manuscript from the Southern Italian town of Gaeta in"
"jambalaya and gumbo. Also, like gumbo, étouffée is usually served over separately prepared rice. Jambalaya has its origins in several rice-based dishes well attested in the Mediterranean cuisines of Spain and France, especially in the Spanish dish ""paella"" (native to Valencia) and the French dish known as ""jambalaia"" (native to Provence). Other seasoned rice-based dishes from other cuisines include pilaf, risotto and Hoppin' John. There are two primary methods of making jambalaya, differentiated by the presence or absence of tomatoes. The first is Creole jambalaya (also called ""red jambalaya""). First, meat is added to the trinity of celery, peppers, and"
"Valencian cuisine Valencian cuisine is a Mediterranean cuisine as cooked in the Valencian Community, Spain. Its basic ingredients are vegetables, seafood and meat. It is famous worldwide for its rices, such as paella, and its citrus fruits. The cuisine of neighbouring regions have given and received important contributions from Valencian gastronomy, amongst them Balearic cuisine, Catalan cuisine, Aragonese cuisine, Manchego cuisine and Murcian cuisine. Valencian wines are also well-regarded, with three Protected Designation of Origin: Alicante, Utiel-Requena and Valencia. In Utiel-Requena, champagne is made under the cava denomination. Meanwhile, muscat (known as ""moscatell"" also called ""mistela"") is produced in the"
"Pollo a la Brasa Pollo a la brasa, also known as blackened chicken or rotisserie chicken in the United States and charcoal chicken in Australia, is a common dish of Peruvian cuisine and one of the most consumed in Peru, along with ceviche, papa a la huancaina, salchipapa, and chifa. The dish originated in the city of Lima in the 1950s. It is also popular in Colombian and Brazilian cuisine. It is a rotisserie chicken dish that is a Peruvian version of ""pollo al spiedo"" It was developed in Peru c. the 1950s by Roger Schuler and Franz Ulrich, who"
"subject of reviews on dedicated websites which compare the dish as purchased from various pubs within a region. The dish's colloquial name varies across regions, with 'parmy', 'parmi' and 'parma' the most popular variations. Carne pizzaiola is a dish derived from the Neapolitan tradition that features meat, often topped with cheese and cooked with tomatoes, olive oil, garlic, and white wine. Beef is used most often but it can be made with chicken and pork as well. Parmo is a dish originating in Middlesbrough, England. It typically consists of fried breaded chicken topped with a white béchamel sauce and cheese."
"is exceptionally absorbent, making it well-suited for the preparation of paella. Calasparra rice Calasparra rice () is a variety of rice native to the region of Murcia, Spain. Along with rice produced in Valencia and the Ebro Delta, it is one of three Spanish rices with a Denominación de Origen, since 1986. It is named for the municipality of Calasparra. Rice cultivation is documented in Murcia dating back to the 14th century, and is thought to have been introduced to the area by Muslim occupiers. The use of terrace irrigation and well-drained soil make the region ideal for rice cultivation."
"coxinha, and farofa are common; Bahia, a state in Brazil, has its own cuisine which has heavy African influences. The Amazon area is known for its utilization of native meats such as the capybara, turtles, peccary, and paca. Common dishes are juane, tacacho, tacacá. There are a wide variety of fruits native to the Amazon with which a great variety of drinks are prepared. The pampas have the most Italian and German influences. In Argentina, they are the center of the three typical Argentinian dishes dulce de leche, asado (churrasco in Brazil), and milanesa. Argentina pizza is different from Italian"
"a signal of piety. The arrival of Europeans in America, in 1492, initiated the advent of new culinary elements, such as tomatoes, potatoes, corn, bell peppers, spicy peppers, paprika, vanilla and cocoa or chocolate. Spain is where chocolate was first mixed with sugar to remove its natural bitterness. Other ingredients traveled to the Americas, such as rice, grapes, olives and many types of cereals. Many traditional Spanish dishes such as tortilla de patata (an omelette made with potatoes), would not be possible without the discovery of America. Gazpacho, salmorejo, and pan tumaca are made with tomatoes, which traveled from America"