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Going rogue on paella - some feedback please

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Going rogue on paella - some feedback please

Nyleve | Apr 4, 2012 08:14 AM

So I'm taking my basic paella recipe and going a bit nuts with it. If you're a purist, please don't chastise me - I know this isn't biblically authentic but I'm ok with that. My paella usually includes chicken thighs, chorizo, shrimp and mussels. This time I'm removing the chicken altogether and halving the amount of chorizo. Adding 2 small cooked lobsters and want to use scallops in addition to the shrimp. May or may not use mussels - I'll see what they look like at the store today. Here are my questions: Should I remove the lobster meat from the shells or just chop up the lobster and add the chunks to the rice? The claws, I think, I'll leave intact, in any case. And I'm thinking I should sear the scallops before adding them to the paella in mid-cook. I don't like gelatinous scallops and that's what I'm afraid I'll get if they're not seared first. On the other hand, I don't want them overcooked either.

I start the paella on the stove top to the point that the rice has come to a simmer, then finish it in the oven. I add the shrimp (and mussels) when it goes into the oven. Any advice here would be greatly appreciated.

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