Obviously not as good as paella, but a very close second, have a look at the amazingly subtle "tortilla de patata"
Asador Etxebarri in the Basque Country (photo by Matt Goulding). Boudain did a nice "How to Grill Your Way Through the Basque Country" piece, and I recommend it.
I've only had squid ink paella with garlic aioli once or twice, and at first I was skeptical, but now I've been converted. While it's not a typical dish in Spain (at least not in my experience), give it a try when you can. (Photo by Edsel Little).
Paella in Malaga . . . this one is interesting (in a good way) because of those peppers! Although I do see a bit of broccoli in there on the left, which I wouldn't recommend. (Photo by Julie Corsi).
"Pre Paella Time" (by Adrian).
Once again, La Iglesia de Valladolid put on a paella-fest. If you're a church-goer, this is probably the church for you!
La Calçotada is nearly over, and I haven't done it justice this year . . . so enjoy this picture from Silvia Martin. And do whatever you can in your life to take part in a Calçotada at some point in your life.
Beach paella on the fire in Nerja, Spain (Photo by Bob Tilden).
If you think you might need to go to Ibiza soon . . . me too (photo by Tsaiproject).
Some paellas get pretty big . . . (photo by Keith Ellwood).
I've always believed that the key finishing touch to a good paella is a light squirt of fresh lemon. (Photo by Alessandro Bonvini at La Boqueria).
More visual incentive to visit La Boqueria in Barcelona if you haven't yet . . . (Photo by Luca Forio)
Again . . . in Torrent.
Once again, a perfect paella patio somewhere off the beaten path in Spain . . .
Paella in Montsant . . . it must be good if they have to barrier off the general public.
We're told that this is a "vegan paella" which, on its face, I am not a fan of (because the base of the paella is so inextricably linked to the oil of the chicken, rabbit, sausage, or other meats fried in the olive oil). But this looks like I'd give it a try regardless. (Photo by Lablascovegmenu).
One of the most amazing bits of Spanish Classical Guitar (in my humble opinion) is Danzas Espanoles Op. 37 No. II by old Enrique Granados. Add it to your paella collection . . .
Madrid (Photo by Felipe Gabaldon) . . .
For your enjoyment . . .
This is how politicians do photo ops in Spain . . . how do you show that you are "of the people"? You pose with a paella (Photo by Partido Popular de Valencia).
If it's not paella, and it ain't tortilla de patata, then my next culinary fascination from Spain is the simple Queso Manchego. This cheese is the "Cheese of Spain" (if such a designation exists). Made in the La Mancha region of Spain from sheep's milk, it's not a strong cheese, but rather smooth & simple. Typically, it's aged for at least 90 days, but often longer. And here's a hint to you US citizens . . . you can get imported Spanish Queso Manchego at Costco! I once ate nearly a 1/2 kilo of Queso Manchego in Zaragoza while wandering around the beautiful Basilica del Pilar Horario in the rain. Ahhhhh Zaragoza! (Photo by Christopher Brown).
Another good day in the town of Torrent . . . (PHoto by the Ajuntament de Torrent).
In some back alley in the Basque Country . . . good luck finding it (Photo by Aiaraldea Komunikazio).
Another beautiful video from Wikipaella which illustrates just how simple a paella should be . . . no bells & whistles. It's also interesting to note that most of those interviewed are not speaking Spanish, but rather Valenciano, which is similar to Catalan. Enjoy.
The Ayuntamiento de Roquetas de Mar illustrates the perfect set up for a winter beach paella . . . two cinderblocks & some orchard wood.
Matt Goulding's Grape Olive Pig was released a few weeks ago. I'm nearly finished with it, and I'd recommend it, if for nothing else the amazing chapter on Valencia & Paella. He does a good job enumerated the ways in which paella has been bastardized, and other ways in which you can be sure you're getting a legit paella. And the rest of the book is not bad either. Well done Matt Goulding!
Quieres pagar una paella? This is a phrase which, translated literatally, means "to pay a paella," but in Valencia it's used as "to make a bet." Thus the omnipresence of Paella in Valencia culture. (Photo by Larry Koester).
Wild Boars are taking over Madrid! Or in the very least, they are causing traffic accidents and scaring Madrilenos on late night strolls. Evidently, there are up to 40,000 wild boars within the vicinity of Madrid?! This seems crazy to me, but read the article yourself. Madrid's town hall is asking for bowhunters to go shoot these things . . . and then make pork rib paella (I added that last part). (Photo by Leopoldo de Castro).
I ordered these bags of Calasparra rice from Murcia for my 2017 New Year Paella . . . I've actually never used Calasparra rice, but Spaniards often say that, while it's a bit more touchy than Bomba rice (it has a smaller window in which to reach its perfection), when it's done correctly it's simply better than Bomba . . .
Happy New Year from www.PaellaPorn.com. Great story on NPR this week with a summary of the 12 grapes to be eaten at midnight. Give it a listen. (Photo by Angela Llop in Vilafranca del Penedes)
Another important video from the good folks of WikiPaella in Valencia . . . Authentic paella is really this simple and beautiful.
A dark paella for dark winter days in Jerez (although, to be fair, I don't believe that Jerez has dark winter days). (Photo by Amaderson2).
Paella next to the wood pallets . . . why not? (Photo by Abandholm).
Feliz Navidad & Bon Nadal from PaellaPorn.com . . . this from the Catedral de Leon.
(Photo by La Iglesia de Valladolid).
Paella & beer? Well, it's not my thing, but I do know people who love the combination. NPR did a story this week of the booming craft beer industry in Spain. Evidently, some Spaniards discovered wild hops (pictured above), and then farmers started switching wheat fields to hops fields. Give it a listen.