There are as many varieties of paellas as tastes and specialties in each of the villages of the Valencian coast. We have paellas full of huge beans, beans or snails, others where seafood is abundant and the so-called sea and mountain paellas where meat, vegetables and seafood come together. Some prefer the rice to band and others with the rice watered by the ink of the squid.
The question is to put the most representative ingredients of each region in the pan and then put the unifying element - the rice - so that it boils with all the condiments during the last 20 minutes.
There are tastes for everything and the region of Alicante it is probably one of the best places on the peninsula to enjoy a good paella. Not surprisingly, they say that Alicante paella is the most authentic ...
We went to the San Juan beach and, in spite of falling the typical torrential of September, we enjoyed in the restaurant Ok! of some great paellas. We opted to try a seafood paella and a black rice one. Both were sensationally good and I couldn't tell you which one was better ... which one would you stay with?