The Plural of Paella

I read Janet Mendel’s article on paella (‘Paella Where It Grows,” April 1) with extreme interest because my wife and I are from Barcelona, Spain, where another type of paella is made. Each and every province in the Northeast has its own version and claims it to be the best. True that Valencia produces the best rice for the paella, but the recipes vary, as do the Spaniards themselves. For example, in Barcelona, paella is made with a mixture of chicken, pork and shrimp with artichokes in lieu of peas. Also, native to the region of Catalonia (Barcelona, Gerona, Lleida, Tarragona) is the fidua (which is Catalan for pasta-base paella). Here, in lieu of rice, spaghettini is used. It is much lighter and has a unique flavor all its own.

JASON MIRANDA-LEVI

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