[Sca-cooks] Paella
Sharon Palmer
ranvaig at columbus.rr.com
Fri Feb 18 06:24:51 PST 2011
>>
>>The word comes from Ar. /pulao/, a Persian pilaf dish. Persians took it
>>to Spain and India. Originally pulao was browned rice cooked with nuts,
>>herbs and raisins.
>One of the comments has been that the name
>"paella" came from the name of the pan it is
>cooked in. Any comments?
OED says comes from "patella", the name of a pan.
Paella: < Spanish paella (1874 or earlier) <
Catalan paella pan (1254) < Old French paelle
(see pail n.1).("
Pail:: < Anglo-Norman paele, paelle, paiele,
paile, paiel, pale pan, bucket and Old French,
Middle French paele, paelle, paielle, payelle
frying pan (c1150), warming pan, brazier,
cauldron (c1170), salt pan (mid 13th cent. in the
source translated in quot. 1481 at sense 2),
liquid measure (c1275; Middle French poile,
French poêle) < classical Latin patella small pan
or dish, plate, in post-classical Latin also salt
pan (8th cent.): see patella n. Compare
post-classical Latin paella (from late 12th cent.
in British sources; also as paila, payla).
Paella and pulao (or pilaf) are both rice, but
are different kinds of rice and are cooked quite
differently.
Ranvaig
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