Have you ever sat in a vineyard in Jumilla and had paella? The pan heated over grape vines, the rice gently stirred by the farmers wife, the rabbit just shot in the vineyard, and skinned by the wine maker? Well I have, and Jaleo is comes the closet to any paella I have had in America. The crispy burnt rice on the bottom of the pan, the layer of congealed fat that holds the heat in on the top of the paella. Salty is a taste preference, what may be salty to you may not be to me, what may be sweet to you may not be sweet to me. Go back 3 years is a long time.