why is it called paella
The shape of the pan, which is called either a paella or paellera (pah-ay-yair-ah), helps to ensure that the rice cooks in a thin layer. The Valencians say that the cooked rice should be only as thick as un ditet, or the width of a small finger (about 1/2 inch).r, just as often, divides them. In Spain, that dish is paella. Get us talking about our paellas, or arroces, as they are often called, and you may get the sense that there are more paella recipes than there are stars in the sky.