Paella may be Spain's best-known dish, but there is no single paella recipe. In fact, paella is technically the name of the cooking pan — a wide, shallow, flat, two-handled steel skillet — not the saffron-spiced rice dish itself.
Since I live in Spain, of course I make paella. There are a few secrets to an authentic paella can share, and a few myths I feel duty-bound to dispel.
All this, plus a recipe for Valencian Paella (with or without snails), is in this month's front-page article on my professional website: http://www.sue.burke.name