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[pah-ey-luh, -eyl-yuh, pah-yel-uh; Spanish pah-e-lyah, -e-yah] /pɑˈeɪ lə, -ˈeɪl yə, pɑˈyɛl ə; Spanish pɑˈɛ lyɑ, -ˈɛ yɑ/

a Spanish dish prepared by simmering together chicken, seafood, rice, vegetables, and saffron and other seasonings.
/paɪˈɛlə; Spanish paˈeʎa/
noun (pl) -las (-ləz; Spanish) (-ʎas)
a Spanish dish made from rice, shellfish, chicken, and vegetables
the large flat frying pan in which a paella is cooked

1892, from Catalan paella, from Old French paele “cooking or frying pan” (Modern French poêle), from Latin patella “pan, dish” (see pail). So called for the pan in which it is cooked.


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  • Paella pan

    noun a wide round shallow pan with splayed sides and two handles, made of metal or earthenware and used for cooking Spanish paella Examples The paella pan set comes with rice and saffron. Word Origin cooking

  • Paenula

    [peen-yuh-luh] /ˈpin yə lə/ noun, plural paenulae [peen-yuh-lee] /ˈpin yəˌli/ (Show IPA), paenulas. 1. a long, circular cloak, sleeveless and often hooded, worn by the poorer classes in ancient Rome.

  • Paeon

    [pee-uh n, -on] /ˈpi ən, -ɒn/ noun 1. Classical Prosody. a foot of one long and three short syllables in any order. /ˈpiːən/ noun 1. (prosody) a metrical foot of four syllables, with one long one and three short ones in any order n. metrical foot of one long and three short syllables (in any […]

  • Paeony

    /ˈpiːənɪ/ noun (pl) -nies 1. a variant spelling of peony

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