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Old 03-27-2011, 03:07 AM   #1
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Paella

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ID:	10347 I put Chicken, Prawns,Chorizo, Squid and Pancetta in my rice, what goes in yours.

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Old 03-27-2011, 05:26 AM   #2
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I wonder if you air freighted that to America whether it would still be warm by the time it got here!?

My best friend is an executive with FedEx and has use of their company jet... Ummmm!???
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Old 03-27-2011, 10:17 AM   #3
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Oh my --that looks fantastic !!!
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Old 03-27-2011, 10:38 AM   #4
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That looks rally good! Nice job.
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Old 03-27-2011, 11:38 AM   #5
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Looks yummy and nice presentation.
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Old 03-27-2011, 11:56 AM   #6
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wow, bolas, very nice. love the head-on shrimp.

i haven't made paella in a long time, but mine consisted of chorizo, littlenecks, chicken thighs, shrimp, scallops, and a cull lobster. and of course rice, saffron, chicken stock, paprika, sweet onion, red pepper, and fresh peas.

do you have a recipe? paella is a dish much like cioppino in that it's all in the timing.
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Old 03-27-2011, 01:33 PM   #7
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Looks great Bolas!

I stopped using whole unpeeled shrimp. I just got tired of trying to peel and eat hot shrimps with my fingers.I know they have more flavor and look better but I just can't mess with them anymore.Do you devein them?
My wife won't even touch them with the vein.
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Old 03-27-2011, 02:08 PM   #8
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Wow, how good does that look!
The star ingredients in my usual version are: also, shell-on shrimp, chorizo sausage and small chunks of chicken thigh, but includes mussels and small cubes of white sea bass.

I know it's a sin, but I sometimes cook paella using Mexican safflower and tumeric in lieu of saffron.
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Old 03-27-2011, 03:28 PM   #9
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Bravo! Looks outa sight!
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Old 03-28-2011, 02:37 AM   #10
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Thank you for all the comments, I use colorante instead of saffron. I also make inland paella which is my fav using rabbit, chorizo, fried cubes of belly pork and snails. I also make Spamella by subbing spam for the rabbit and belly
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