• A savoury mixture of rice, vegetables, chicken and shellfish cooked in a large pan called a paellera in the same way as risotto, but with a less starch-releasing rice such as Valencia. Shellfish are normally added about 5 to 10 minutes after adding stock, so that they are not overcooked, and paella is finished with liquidized garlic and decorated before service from the pan.
  • The same as Spanish paella but using seafood on the coast and game inland


  • noun a Spanish dish of cooked rice with fish, shellfish and vegetables in it