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Paella ( or (:pəˈeʎə), ; English approximation: 〔(Definition of ''paella'' in the Oxford British & World English Dictionary )〕 or 〔(Definition of ''paella'' in the Oxford US English Dictionary )〕) is a Valencian rice dish with ancient roots that originated in its modern form in the mid-19th century near the Albufera lagoon, a coastal lagoon in Valencia, on the east coast of Spain. The dish is widely regarded as Spain's national dish, as well as a regional Valencian dish; Valencians regard paella as one of their identifying symbols. Types of paella include Valencian paella (), vegetarian/vegan paella (), seafood paella (), and mixed paella (), but there are many others as well. Valencian paella is believed to be the original recipe〔(Saveur, "The Art of Paella" ) (accessed 21 July 2015)〕 and consists of white rice, green beans (''bajoqueta'' and ''tavella''), meat (chicken and rabbit), white beans (''garrofón''), snails, and seasoning such as saffron and rosemary. Another very common but seasonal ingredient is artichoke. Seafood paella replaces meat with seafood and omits beans and green vegetables. Mixed paella is a free-style combination of land animals, seafood, vegetables, and sometimes beans. Most paella chefs use calasparra〔(Delia Online -Rice )(accessed 12 April 2008)〕〔(Tienda.com – Paella Rice )(accessed 12 April 2008)〕 or bomba〔 rices. All types of paellas use olive oil. == Etymology == Paella is a Valencian / Catalan〔(【引用サイトリンク】title=Diccionario de la Real Academia Española's (DRAE) definition and etymology of Paella )〕〔(【引用サイトリンク】title=Merriam Webster's definition and etymology of the word paella )〕〔(【引用サイトリンク】title=The American Heritage Dictionary's definition and etymology of the word paella )〕 word which derives from the Old French word ''paelle'' for pan, which in turn comes from the Latin word ''patella'' for pan as well. ''Patella'' is also akin to the modern French ''poêle'',〔(Origin of ''poêle'' on Littre.org. Retrieved 2013-11-26 )〕 the Italian ''padella''〔(【引用サイトリンク】title=Etimologia : padella; )〕 and the Old Spanish ''padilla''. Valencians use the word ''paella'' for all pans, including the specialized shallow pan used for cooking paellas. However, in most other parts of Spain and throughout Latin America, the term ''paellera'' is more commonly used for this pan, though both terms are correct, as stated by the Royal Spanish Academy, the body responsible for regulating the Spanish language in Spain.〔(The Royal Spanish Academy's definition of ''paellera'' )〕〔(The Royal Spanish Academy's definition of ''paella'' )〕 ''Paelleras'' are traditionally round, shallow and made of polished steel with two handles. A popular but inaccurate belief in Arabic-speaking countries is that the word paella derives from the Arabic word for leftovers, ''baqiyah'', (Arabic script: بقية) because it was customary among the servants of Moorish kings to combine the leftovers of a banquet for royal guests, purportedly leading to a paella-like creation in Moorish Spain.〔 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Paella」の詳細全文を読む スポンサード リンク
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