OT: food question

Wow, Thanks. I don't see me ever making it, but would like to try eating it. Since it's only the 2 of us, that seems like way too much trouble, but maybe not. Gen

you can reduce the recipe and skip the more expensive stuff, no mussels, smaller prawns, maybe add some chicken, it's basically a risotto with certain spices in - if you went to a restaurant in spain it would be unlikely there would just be one type of paella, the rice and spice bit would be the same, but the meat/fish/seafood will vary and alter the price. I haven't done it since we moved, but it's very doable for 2 in a 10inch pan, you just have to be careful it doesn't boil dry and be prepared to add extra stock if it's going dry and the rice isn't cooked.

Cheers Anne

I've only found it raw in the US, so not such a long shelf live and you have to cook it and it always says remove from casing to cook, so it's a bit of a pain to deal with. I really like the cooked sliced stuff you get in the UK, I'd get it as an alternative to cheese for non cooked meals.

Cheers Anne

I should have read this before replying, now I know what the difference is between what's available in the US and the UK, what you buy as Chorizo in the US isn't the same as the spanish stuff. The article says the taste, texture and appearance are all different, but to my tastebuds the taste was pretty similar, though it tasted more spicy, but I put that down to the way it was in it's juices rather than cured, the cured version is spicy, but it's not the first sensation that hits you, it's more a taste from spice than a heat.

Cheers Anne

Just had to jump on this band wagon. (since I have Spanish blood in me)

Paella justa likea my mama used toa make it.....or more often it was plain old Arroz Guisado (and don't take my spelling for it) into which (as someone else pointed out) goes basic spices with a base of onions, tomatoes and peppers (though you can do as you like) and anything else you like. Though the fish one is the showcase. I've never had it with chorizo in it though, except for a similar version of a rice dish by Delia Smith which she calls Morocan Chicken Or was is Chicken Basque. Maybe she has it in both. You can get both chorizo in 'to cook' form and to just eat without cooking. You can also get it spicy or mild. I like it with chicken they just seem to go together. The best rice to use is of course Spanish rice. Like arborio from Italy it has its own texture and different to long grain and other rices. I tend to start mine off on the stove but then move it to the oven once I've got the rice in. It can cook happily in there with out the worry of it sticking since you are not meant to move the rice as you would for risotto. Incidently. More often than not saffron isn't used but a cheap alternative which is basically tartrazine (and sorry I just can't spell) to get that very yellow colouring. In Spain you can also buy the Paella spice mix in a jar which I always stock up on when I go there. Though I think Schwarz may now have it..not sure on that one.

Just my penny worth. Elly :-D

Thank you for sharing your recipe Connie, I've copied to my recipe folder to try.

Elly

I printed this one out!! it sounds very similar to the Italian dish my sister makes with the mussels and pasta, but she puts basil and tomatoes, not saffron and rice. it's really delish! i'm allergic to shrimp, but the mussels and scallops are a nice substitute!! thanks! cant wait to try this!

amy inCNY