La Tienda in the Press
Wine Spectator - August 20, 2007
Secrets of PaellaAmerican's favorite Spanish dish comes in endless variations
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. But all agree that almost any way you cook it, paella is a one-pan wonder that makes great dinner party fare. It’s a versatile meal for wine pairing, too.