What makes a paella authentic? It’s complicated. But this recipe isn’t.
By Sofia Perez
[Published by The Wall Street Journal, June 18, 2020]
I was baptized with paella, in a manner of speaking. When my mother prepared it for the celebration of my christening, she’d cooked it many times before in her native Spain, but that paella was her first since arriving in New York City in the 1960s. A few years prior she had met my father, another Spanish immigrant, and promptly fallen in love—with him and with the country that promised them more than the one they had left behind, still feeling the impact of a brutal civil war and in the grip of the fascist dictator Generalísimo Francisco Franco…
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