Anything but Seafood: What Belongs in a Real Paella
This feature article from Die Welt explores the authentic origins and traditions of paella in Valencia, Spain. It argues that seafood paella is a foreign misconception; the original dish is a poor farmers' meal made with rabbit, chicken, and sometimes snails, served at lunchtime, not dinner. The article traces paella's roots to the Albufera natural park, where Moors introduced rice cultivation. Agricultural scientist Mauro Ponsoda explains the importance of local round-grain rice varieties like Bomba, Senia, and Albufera. The dish is described as a social event akin to German barbecuing. The article also highlights restaurants like Bon Aire in El Palmar and Llisa Negra, owned by three-Michelin-star chef Quique Dacosta, showing paella's evolution from humble origins to haute cuisine.
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