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.