Paella is traditionally meant to feed many. The Italians call it risotto, the Spanish, paella. There are similarities and differences, of course, such as the smoky paprika and saffron in paella, and the parmesan and creamy nature of risotto.
I don't know about you, but come Christmas, my Facebook feed is filled with pictures of people making paella. And yet, the best paella I ever had was on a sunny day at an outdoor café in Barcelona, Spain. In other words -- why make it only once a year? In winter?
Spain, with its rich history, dazzling art and passionate people, is a wonderful place to be. But not an easy one for a vegan. Spain is the home of Miro, but it's also home to museos de jamon -- ham specialty shops -- on virtually every street corner. There's ham on every menu.
The wonderful food of this beautiful European country will finally grow popular in America, the reports perennially say, and paella shall lead the way. Except that... it hasn't happened! For decades. And it ain't gonna happen anytime soon! Why?