The world’s finest paella is served in two (rather competitive) restaurants in Pinoso, which is well inland from Alicante. The principal meat ingredients are farmed rabbit and snails. The dish is served in a shallow skillet and the caramelisation of the rice is critical. Alongside it I would choose a chilled and light Spanish red, like an Albahra, but when I was there, we had two bottles of an excellent local Monastrell. I guess chicken is not so different from farmed rabbit….