h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

A37181234

Yum!! Paella!

We use caldo (stock) made from fishbones & other bits that won't be going into the final dish, instead of plain water, so I think our paella is más rica (tastier) than yours.

We usually have it once a week, but occasionally make fideuà for a change: http://www.youtube.com/watch?v=ZPVmh6CQ_2o. Do you?

Hola Paul

well in my Post recipe I make a caldo. I boil the clams, mussels and peels of prawns.
Sometimes I buy some bones of rape( don´t know the name in English) They sold the bones of the head. The rest is put in adobo and then fried. It´s delicious, and expensive too.

I love fideuá, the pasta also absorbs the flavour as the rice does, so it´s really tasty, and the texture can be controlled more easily than with rice (unless you use "vaporizado", which never goes "porridge")

You surely has eaten cazuela, it´s all the same but with potatoes and with broth, not dry.

Oops! Sorry, I missed the caldo in your recipe - which now seems very much like ours.

Incidentally, when it's available we too like to add rape [anglerfish: http://tinyurl.com/6v4z47m ] not the prettiest of fish, but its flesh is firm and satisfying.

Of course, I enjoy a paella made with rabbit or chicken, too. The only kind I don't enjoy is a paella made with lots of chorizo .

I don´t like chorizo in paella, it can easily ruin all the flavours.

I love chorizo, the good one, if you are adding some calories, better if it´s for a good reason

rabbit and chicken must be very well fried, otherwise the meat can give an awful raw flavour that surely would ruin the paella.

I like the rabbit in arroz caldoso, with broth, made in the chimney, that is the way I used to eat it. My father used to hunt them in the countryside, without guns, but he always had excellent galgos, greyhounds I think it´s the word.

The rape is as feo as sabroso eh?
There´s an descriptive insult: bocarrape,