Patella, Paella, Patina, and Possum

I recently bought a lovely new Spanish cooking pan.  I spotted it in the shop and could immediately see how useful and versatile it would be.  It has already replaced my wok as the cookware I reach for most of the time.  But it goes by various names, and so does the food inside.  It could all get very confusing but I remember it this way:

A PaTella is a pan-shaped limpet, a pan-shaped kneecap, and a pan.

A PaELLA is a traditional Catalan or Spanish pan, and also the traditional food cooked in the pan.

A PaTINA is a old Roman pan, the greenish old coating on bronze pans, and the traditional food cooked in the pans.

A POSSUM is just a possum, singular.

PATELLA VULGATA
http://www.biolib.cz/en/image/id40923/

My PATELLA

My other, newer, PATELLA, PAELLA, or PATINA

My seafood PAELLA or PATINA (before the addition of peas and rice)

A PATINA  - a 2nd century Roman pan.
http://www.fragmentsoftime.com/39Pan36.htm

PAELLA:  Recipe for a Spanish Paella:  http://www.taste.com.au/recipes/20747/easy+spanish+paella

PATINA:  Recipe for a Patina:
Ancient Roman Patina of fresh anchovies.

Fresh Anchovies or other small oily fish
2 eggs
Garum
1/2 glass of wine
1/2 cup olive oil
pepper to taste

Wash and gut the fish.

Dip them in the beaten egg and fry at high heat in a pan in the olive oil, turning once they are brown on one side.

When both sides are brown pour off the excess oil add the wine and garum to the pan. Reduce this sauce by half.

Turn out into a serving platter and grind plenty of black pepper over and serve.

Do not over cook the fish or they will fall apart.
http://www.romanobritain.org/

-----------------------------------------------------

POSSUM

POSSUM.  The third in three weeks.