Secrets of Paella

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View the entire table of contents
for the Dec. 15, 2004 issue

See Also
Denver Brings Wine to the Table
New Wines, New Faces: Gypsy Dancer
Bastide
Ferran Adrià and the Cuisine of Tomorrow
The Bilbao Renaissance
Zinfandel's Hard-Earned Success
Spain Strides Ahead

American's favorite Spanish dish comes in endless variations

Sam Gugino
Issue: December 15, 2004

Whether it is barbecue in Memphis or bouillabaisse in Marseilles, certain dishes spark debate about which version is the genuine one. Add the Spanish dish paella to the list. While Americans have more or less a common notion of what should be in paella, one Spaniard might tell you it has to have rabbit, another that it must contain lima beans, another snails, and on and on.