Home > Magazine Archives > Dec. 15, 2004 Issue > Dining Out
Secrets of Paella
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.
For the full article, check out the new issue of Wine Spectator, on newsstands December 15, 2004.
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