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potrawy-regionalne: Paella

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Valencians claim that only the recipe for paella valenciana is the true paella.
Pełniejszy materiał źródłowy / excerpt
There are three versions of paella: paella valenciana, which includes rabbit, chicken, duck, and snails; paella mixta, which includes livestock; and paella de marisco, which includes seafood. Valencians claim that only the recipe for paella valenciana is the true paella. The dish takes its name from the wide, shallow traditional pan used to cook the dish on an open fire, paella being the word for a frying pan in both Catalan and the Valencian language.
Kategoria: potrawy-regionalne
Rodzina: potrawy-regionalne
Jakość źródła: 58/100
Próby weryfikacji: 3
Notatka fact-checku: Fact-check 3.0-content-aware: no sufficient claim-bound corroboration after 3 healthy attempts. Scope=verify the food/technique and the stated origin, process or culinary tradition. Required independent sources=2; stored evidence groups=0. Provider/API errors did not consume attempts. | Fact-check 4.3.2: research wznowiony bez zdejmowania HOLD. Poprzednia metoda: factcheck-300-content-aware. | Fact-check 4.3.2: research wznowiony bez zdejmowania HOLD. Poprzednia metoda: factcheck-weekly-research-432.

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Wikipedia ENpomocniczeniezależne

Evidence: 100 • authority: 72

Paella ( py-EL-ə, pah-AY-yə; Valencian: [paˈeʎa]; Spanish: [paˈeʎa] or [paˈeʝa]) is a rice dish originally from the Valencian Community. Paella is regarded as one of the community's identifying symbols. It is one of the best-known dishes in Spanish cuisine. There are three versions of paella: paella valenciana, which includes rabbit, chicken, duck, and snails; paella mixta, which includes livestock; and paella de marisco, which includes seafood. Valencians claim that only the recipe for paella valenciana is the true paella. The dish takes its name from the wide, shallow traditional pan used to cook the dish on an open fire, paella being the word for a frying pan in both Catalan and the Vale…

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