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Old 02-18-2012, 09:44 AM   #1
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Paella: Mix seafood in with beef/pork or not?

Paella valenciana does not call for any seafood.
Paella de mariscos is made with just sea food (clams, squid, shrimp).
Some recipes mix both in, Spanish folk I know say that's a no-no.

Thoughts?

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Old 02-18-2012, 09:46 AM   #2
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I have mixed both many times. That's what I love about Paella. Normally I use pork sausage of some kind, chichen breast and I only usually use shellfish like shrimp and sometimes mussels and clams, throwing them in last minute.
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Old 02-18-2012, 10:26 AM   #3
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This is my fav, I use cubed rabbit instead of chicken.Click image for larger version

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Old 02-18-2012, 10:32 AM   #4
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The issue is that the meats take longer to cook so if you want both, you should add the shrimp later in the process so it won't overcook.
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Old 02-18-2012, 10:45 AM   #5
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The first time I had paella was on vacation in Spain. It had both seafood and meat. It was wonderful.
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Old 02-18-2012, 12:13 PM   #6
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I normally use a combination of seafood (mussels, calamari tentacles and rings, prawns), chicken and chorizo sausage. It works well and everyone seems to like it.

I like the idea of using rabbit. I believe snails are also used but not with seafood, with chicken.

L
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Old 02-18-2012, 12:16 PM   #7
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My recipe uses spicy pork sausage, chicken and chopped clams in juice (more or less a seasoning for the rice). Shrimp would be good with that too. I don't claim my recipe is any kind of traditional or authentic dish.
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Old 02-18-2012, 01:12 PM   #8
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Quote:
Originally Posted by Lisa Mac View Post
I normally use a combination of seafood (mussels, calamari tentacles and rings, prawns), chicken and chorizo sausage. It works well and everyone seems to like it.

I like the idea of using rabbit. I believe snails are also used but not with seafood, with chicken.

L
I add snails to this Original Paella Recipe
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Old 02-18-2012, 01:35 PM   #9
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The Iberian Peninsula´s 8 Provinces of Rice Dishes

Good evening,

There are 8 provinces in Spain on the eastern coast and thus, thousands of paella or rice recipes had been created depending on region, topography and rice production zone.

The coast usually prepares only fish, shellfish and seafood paellas. The mountains or hill country ( la sierra ) employs game ( quail, pheasant and rabbit etcetra ) and 3 types of broad bean and fava bean type legumes indigenious to Valencia.

Sausages and snails are other ingredients used in Sierra paellas. Then there is a FIDUA which is a noodle paella and common in Tarragona, Barcelona and the rest of Costa Brava, Catalonia. In Murcia and Almeria, they use a different rice grain.

Those in Spain that are mixed; shellfish with chicken or pork are usually considered touristy.

Traditional paellas, are not mixed.

Please also note, the rice is key. There are several type of paellas using arborio type Valencian rice. There is a Arroz Banda which is dry and served in 2 courses and then there is Caldoso which is like a Boullaisbaisse and has a stock of shellfish. Then there is Valenican.

So, whatever one likes, is how to go.

Have a nice wkend.
Margi.
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Old 02-18-2012, 01:43 PM   #10
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I am told the flavors do not mix well. Seafood and rabbit+chicken+snails seem to have opposite tastes and do not complement. What do I know. I prefer the non seafood version, valenciana (with conejo, gallina o pollo y caracoles), but it depends on your preference. It is supposed to be a poor man's dish, that collected all that was available to the farmer and put it into a big padella (paella) to cook... Kindof the spaghetti of the Spaniards... My 2 Cents...
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