Paella is a traditional dish of Spanish cuisine based on rice, saffron and seafood or meat. Originally Valencian and subsequently it spread throughout Spain, the Mediterranean Sea basin, the Philippines and Latin America, the dish is similar to the Turkish pilaf or Indo-Pakistani biryani and is prepared in a typical pan from which it takes its name , paella or paellera.
Etymologically the Valencian word "paella" comes from the Latin "patella", from which the Italian padella is derived. Originally the term indicated a large and shallow iron pan, equipped with two opposite handles, which was used in Valencia to cook various dishes based on rice or fedelini (a spaghetti-like pasta).
With the progressive extension of the term paella in indicating the dish prepared because of the pan, the latter took the name of padellera, which however in Valencia indicates the person in charge of preparing the dish.
The paella is circular in shape, and is different from other pans, besides the two side handles, due to its size.
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