According to >:
>On 2007-03-14, Natarajan Krishnaswami > wrote:
>> Finally, Spanish smoked paprika -- not as hot, or as smoky as ground
>> chipotle -- has a beautiful sweet, hot and savory flavor.
>
>Yes! I always wondered if it *really* mattered if you used Spanish
>paprika when making paella. The answer is "yes - it does". You can get a
>set of hot, sweet, and bittersweet for not too much money, though people
>in most areas (in the US, anyway) might have to mail-order it. The
>smokey flavor is amazing.

Which reminds me ... has anyone got any good vegetarian paella
recipes that they can post, please? (Although it may be some time*
till I can get my hands on some decent saffron)

*June, when my parents go on holiday to Greece, I guess.

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