Paella from Fish Without a Doubt: The Cook's Essential Companion by Rick Moonen and Roy Finamore

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on June 21, 2013

    p. 390 - Delicious and visually appealing this is a family-style meal that would impress your toughest critics. The adaptations I made were: • I had a fennel and a red pepper languishing in the crisper so I roasted them off, chopped them and added them into the paella along with the chopped tomato. I used yellow tomatoes. • I used chicken stock vs water and a bouillon cube • I used ¾ lb of chicken thighs which I chopped and; • 2.5 lbs of mussels • I used lobster since I had neither clams nor fish on hand • I sliced my chorizo very thinly vs chopping it • My peas were fresh from the market and we loved how they popped in your mouth…little bursts of sweetness I did manage to find Spanish long grain rice and it cooked beautifully. I didn’t add any seasoning to the dish as I cooked as I find shellfish add their own brininess. I did pass S&P at the table though I don’t recall anyone using it. This was delicious. Photos here: http://chowhound.chow.com/topics/600176#8149756

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