Interesting article in this weekend's Wall Street Journal by Raymond Sokolov. He visited a restaurant, "Paco Gandía" in the town of Pinoso, not far from Alicante. He raves about the paella he ate there which apparently had no chicken, mussels or chorizo, but was made instead with rabbit and snails. He discusses what it takes to make a perfect paella and finally provides a recipie which was given to him by the owner of the restaurant. This is an article which anyone who enjoys eating paella would want to read.

Good topic, arthurg.

In my opinion, there is no perfect paella. That is to say, there is no specific recipe for paella because every region, every family, and nearly every restaurant makes it differently. Actually, most all restaurants offering paella will have SEVERAL kinds on the menu from which to choose.

"How to Make the Perfect Paella" is just a good, catchy title, causing non-Spaniards to think there IS a BEST way to make paella.

Anyone who claims to have the perfect or best paella, I think, is just "blowing smoke" but such claim certainly gets the reader's attention.

Saludos, MadridMan

Here is a link to the Wall Street Journal article

http://online.wsj.com/article/SB121823079662025493.html?mod=Travel79_1