Apaila (Spanish pronunciation:[ˈpajla]) is a type ofcookware that in several Spanish-speakingSouth American countries refers to a large shallow metal pan orearthenwarebowl which oftentimes is also used as a servingplate for the foods prepared in it. Dishes served in clay pailas are often prepared in the paila itself by way of baking in an oven.
By extension, the wordpaila is also used for the dishes that are eaten from it, such aspaila marina and paila de huevo. An advantage of the clay paila is that clay retains heat well and keeps foods warm. Its Valencian equivalent is thepaella, which is simply referred to asarroz (rice) by the locals.
Paila derives fromOld Frenchpaele, from Latinpatĕlla.[1] It is first attested in Spain in the 16th century, and both is diminutive (pailita) and augmentative (pailón) appeared at the time.[1] Its cognates include modern Frenchpoêle and Catalanpaella. Nowadays, the use of the term is widespread in Latin America but relatively rare in Spain, where thedoubletpadilla survives aspaílla inAndalusia.[1]
In addition to being used to prepare the traditional porkfritada, the large shallow and heavy copper paila fromEcuador is also used throughout the country and in the department ofNariño inColombia as an "ice pail." This is performed by placing the bowl on ice and adding ingredients such as fruit, which is stirred to form a variety of ice creams andsorbets.
InChile andPeru, clay pans are used to cookcornbread and other specialties such aspan or "pan marina."
InBolivia, especially in theCochabamba region, paila is used to cookchicharrón (pork cracklings).
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