Is there such a thing as perfect paella?
NBCNEWS.COM ・ AUGUST 2012
“The arguments are often heated. Ask a group of Spaniards, large or small, what makes a classic paella and you’ll get as many impassioned answers as there are Spaniards. You’ll hear it’s not paella if it doesn’t contain seafood. Or rabbit. Or chorizo. Or lima beans. That it’s not paella if it’s not cooked over an open flame. Or in a paella pan. Some insist that unless the rice is imported from Spain you shouldn’t dare use as sacred a term as paella to refer to it. There are opinions on whether you can combine seafood and poultry (marriages have broken up over that one!) and on the kind of saffron used. And rest assured, everyone’s mother is the creator of the definitive version of Spain’s most famous contribution to the culinary world."