We just couldn't wait to get to Spain to try our second paella. This one is vegetarian, modifying slightly Mark Bittman's recipe (registration required) in the NY Times last week. Good, simple, fast. Gotta love the taste of pimenton. I better, 'cause there's a lot more where that came from! We had it with a bottle of El Coto Rioja Crianza 2003. It did the job, but even at $11, I wouldn't buy it again.