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A traditional Spanish one-pan meal made with rice and numerous ingredients including various types of fish, seafood, poultry, sausage, and vegetables.

A cooking vessel that is used to prepare the traditional Spanish rice dish, paella. The pan is a large diameter, shallow skillet-like pan that may be made from cast iron, enameled metal, or brushed aluminum.

The browned, crusty layer of rice that forms on the bottom of the common Italian or Spanish dish known as paella.

A type of bakeware that is used to make the traditional French food known as a Gratiné or Gratin, which is prepared with a brown crispy crust over the surface of the food.

A popular short-grain rice from Spain that is often used for Spanish paella recipes. It is most often available in specialty shops and through mail order suppliers.

A short to medium-grain rice variety that is cultivated in many areas of Spain, but takes its name from the province and city of Valencia, which is the largest rice growing region of Spain.

A Spanish short-grain rice that when cooked, expands in width, which differs from most rice varieties that expand in length.

A type of pan that is made specifically for braising foods. Available in several different sizes, this pan is round, contains a lid, and has two small round handles opposite each other.

A combination of water and liquid processed from clam meat that has been cooked. The blend of liquids is used as a cooking base or stock to enhance the flavor of soups, chowders, bouillabaisse, paella, and seafood dishes.

A highly aromatic spice made from the dried stigmas of the saffron crocus. This orange colored spice creates a golden tint to a variety of food dishes and a mild, bitter flavor, which adds a very distinctive taste.

1) Any of a variety of different cooking utensils that are built with a flat bottom and raised sides to hold or prepare food ingredients.