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Post by Gyro on Sept 18, 2009 13:46:43 GMT 2
I normally cook fish on a Friday, but I was thinking of doing a paella tonight. With chicken, probably no prawns.
What say you ?
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Post by Big Iain on Sept 18, 2009 13:52:20 GMT 2
I think it sounds like a great idea. There are types of regional Paella which have chicken and other stuff in there. I love chicken and rice actually, so I have it quite a lot.
What were you thinking of putting in along with the chicken?
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Post by happytraveller on Sept 18, 2009 13:53:34 GMT 2
My favourite paella has both chicken and fish. Have you ever tried this ? It's yummy !
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Post by Gyro on Sept 18, 2009 13:57:27 GMT 2
Not keen on fish as well as chicken. Prawns, yes, but not fish.
Well, Iain, in all fairness, I basically have to do two as my father-in-law can't really eat garlic and has to be careful with tomatoes. But 'ours' will be onions garlic, rice (funnilly enough), saffron, chicken, peas or green beans or both, and toms and red peppers. And lemon juice, obv. Summat like dat.
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Post by Big Iain on Sept 18, 2009 14:11:41 GMT 2
I dont think the Spanish combine fish and chicken either. Yours sounds extremely good to me actually. I am not being half so adventurous tonight as my folks like their food simple. I have this website saved as a fave because I like to see how other people combine things. www.spain-recipes.com/paellarecipes.htmlI have had a lot of fun tinkering with some of these recipies. |
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Post by Tilly Star on Sept 18, 2009 15:49:33 GMT 2
I am sure they combine chicken and fish somewhere, there are so many versions! I might have mentioned 3 or 4 hundred times my FIL's olive and offal verson  I make one similiar to what you are suggesting with chicken or pork and spinach instead of green beans. Its my favorite, its using LOADS of red peppers that makes it special and a pinch of paprika instead of saffron. (hmmm so maybe not so similiar after all...) |
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Post by Baz Faz on Sept 18, 2009 16:22:14 GMT 2
I always add chorizo because I love chorizo. And mussels seem almost essential to me.
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Post by Gyro on Sept 18, 2009 21:06:15 GMT 2
Well, I made one as per my basic recipe above. I included chicken AND raw prawns, but only used peas, not beans. When I made the stock, as well as saffron, I put a pinch of paprika in that.
Nice enough, although we ran out of lemon juice, which I think the paella needed a little more of.
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Post by mockchoc on Sept 19, 2009 8:53:35 GMT 2
Smoked paprika in paella would be nice. I've been using that a lot lately.
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Post by Gyro on Sept 19, 2009 10:51:20 GMT 2
Yeah, that's what it was.
If I have the choice, I always get smoked pap.
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Post by Hedonista on Sept 22, 2009 22:24:44 GMT 2
I always combine prawns and chicken (or sometimes rabbit) and use the prawn shells/heads and the chicken (or rabbit) carcass to make a combined prawn/meat stock. This is the main base flavor for the rice. Then add mussels or clams or whatever towards the end. I've never seen a fish Paella in Spain though, many meat only ones and, my absolute favourite, the black rice (similar to a paella) made with squid or cuttlefish ink. Best one I have eaten is here: www.botafumeiro.es |
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Post by Tilly Star on Sept 23, 2009 14:44:19 GMT 2
I am making paella with chorizo, red peppers, spinach and smoked paprika tonight. You lots got me all hungry for it with this thread.
I love that that black rice too Hedonist, its delicious and I love the black mouth you get!
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