What does paella mean?
Paella is a Spanish dish of rice cooked in a broad, shallow pan with flavorful stock and ingredients that may include seafood, chicken, rabbit, vegetables, or other regional specialties. Its most characteristic feature is the wide pan, which produces a thin layer of rice and allows a browned, crisp crust called the socarrat to form at the bottom. Traditional paella is generally not stirred after the ingredients are added, because stirring can break the rice grains and interfere with that crust. The dish takes its name from the Valencian word for the shallow pan in which it is prepared. Although it originated in Valencia, paella now has many regional and international versions, including seafood, vegetable, and mixed-meat preparations. It is commonly served as a main course at family gatherings, celebrations, and restaurants throughout Spain and elsewhere.
nounA Spanish rice dish traditionally prepared in a wide, shallow pan with stock and ingredients such as seafood, meat, vegetables, and saffron. It is known for its thin layer of rice and, in traditional preparations, a caramelized crust called the socarrat.
- The Spanish rice dish traditionally cooked in a wide, shallow pan with stock, saffron, and ingredients such as seafood, meat, or vegetables.
"She served a fragrant seafood paella with lemon and crisp salad."
"We ate authentic paella at a restaurant overlooking the harbour."
"The recipe explains how to cook paella without stirring the rice."
The standard English plural is paellas, though the singular form is often retained in recipe names and discussions of the dish.
"The caterer prepared several large paellas for the festival."
The prized socarrat—the toasted rice crust at the bottom of the pan—shows why a traditional paella is left undisturbed rather than stirred.
Reviewed by Deb Chak, Editor. AI-assisted content curated by RJS Tech Solutions LLP.
Where does paella come from?
English borrowed the word from Spanish paella, also used in Catalan and Valencian. The culinary term refers to a wide, shallow pan and ultimately derives from a form of Latin panis, meaning bread, with the diminutive suffix -ella. The same Latin root underlies words such as pan, pantry, and pasta.
How paella is actually used
The word is a Spanish loan used internationally for the dish. It is normally lowercase, and when used outside Spain it commonly refers to a Spanish-style rice dish rather than necessarily implying a strict Valencian recipe.
Easily confused with paella
Paella is cooked in a wide, shallow pan and is not traditionally stirred, whereas risotto is prepared in a deeper vessel and is stirred as its rice absorbs liquid.
Spanish rice is a broad American term for seasoned tomato-based rice, while paella is a specific Spanish dish with regional variations and a traditional preparation method.