peppers, sausages, snails, rabbit;
and, traditionally, the paëlla is
eaten with a spoon although nowa-
days forks are more commonly
used. Knives should not be
required.
In south-eastern Spain, in the
regions of Valencia and Alicante,
paëlla is the favourite Sunday
lunch dish. During the summer, in
the country and seaside restaurants
which cater for the locals as well as
for summer visitors, there is a brisk
Sunday trade in paëllas. Late in the
afternoon, when the so erroneously
named midday meal is at last over,
you will see rows of metal paëlla