Paella is a rice dish from Spain, especially from Valencia. Cooks make it in a wide, shallow pan — and that pan is also called a paella. The rice often picks up a yellow colour from saffron, and you may find meat, seafood, beans, or vegetables in it, but not always all of those at once. Though actually, the old Valencia kind is often chicken, rabbit, and beans, with no fish at all. Around the world, restaurant paella is frequently seafood, so the dish has stretched. In English the word is just the food (and sometimes the pan). You will see it on menus, not in poems.

西班牙海鮮飯（台灣慣稱；傳統 Valencian 做法常是雞肉、兔肉和豆子，不一定有海鮮）