Paella and Other Spanish Arroces

Paella is a country dish in origin, a way of cooking rice in large quantities. Traditionally a large round shallow pan called a paella (from the Latin for pan; patella) is used, placed over the coals of a wood fire so that heat is evenly distributed under the entire pan. The rice cooks evenly because it is in a shallow layer. Occasionally the rice is shaken in the pan, but it is not stirred constantly. The rice gradually absorbs the flavored broth it is cooked in and softens. After cooking, it is usually left to stand for five to ten minutes so that the starches firm up, and when served, the rice holds its shape.