A traditional dish from spain, often mis-pronounced but both valid. Paella (pie-ey-a) has many widely recognized variations but all adhere to consistent guidelines.
Bouillabaisse is a hearty, rich seafood soup made using different kinds of fish and shellfish, cooked in a delicious broth of vegetables, garlic, tomatoes, flavoured with saffron. Originally from the city of Marseille in France, this age-old dish was traditionally made with the “catch of the day” and less marketable kinds of small, bony fish. Back then, bouillabaisse would be served in two parts: the broth with bread and a spicy garlic sauce called rouille, then the fish. Now, bouillabaisse is eaten as a whole, making it something between a soup and a stew.