These recipes include, e.g., risotto, pilaf, paella, and stuffed peppers ("capsicums"). On the Mediterranean coast, Valencians used seafood instead of meat and beans to make paella. However, the most globally popular recipe is seafood paella. In Moroccan cuisine, seafood is incorporated into, among others&colon; tajines, bastilla, briwat, and paella. A variant of this is "paella del senyoret" which uses seafood without shells. Valencians insist that only these ingredients should go into making modern "paella valenciana". As other cultures set out to make paella, the dish invariably acquired regional influences. The rice develops a crust similar to that in Korean "dolsot bibimbap" or Spanish "paella". Originally, paella made in Valencia was a lunchtime meal for farmers and farm laborers. There are countless mixed "paella" recipes. Their chef, Terry, complains that he is more than capable of making paella himself. Both "paella" and "paellera" are correct terms for the pan. Some claim that the word "paella" comes from the Arabic , pronounced "baqaayya", meaning "leftovers". Throughout non-Valencia Spain, mixed "paella" is relatively easy to find. The term Paella Western has been used for the many Western films produced in Spain.