Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
2 hours ago, Smithy said:Didn't add the incredible variety of meats; used shrimp only. Used corn and green beans instead of peas and artichokes. Didn't get as much crust as I wanted.
Don't think of it as a dish with an incredible variety of meats; it's a rice dish, first and foremost, with maybe some seafood, or perhaps some chicken or rabbit. Surprisingly, chorizo (though I pretty much always use chorizo in my paella) is not considered "authentic." Yeah - the soccarat is hard!
2 hours ago, Smithy said:
Don't think of it as a dish with an incredible variety of meats; it's a rice dish, first and foremost, with maybe some seafood, or perhaps some chicken or rabbit. Surprisingly, chorizo (though I pretty much always use chorizo in my paella) is not considered "authentic."
