On Wed, 12 Nov 2008 22:08:59 GMT, "James Silverton"
> wrote:


> I know basically what it is but is there a definition that covers the
>various forms? In passing, I must confess to a slight initial lack of
>enthusiasm for all shellfish dishes that involve the shells even if I
>like things like Vietnamese mussels in ginger sauce.

Paella doesn't have to contain shellfish. In her book Paella!,
Penelope Casas has many recipes with no seafood/shellfish at all.
There are even vegetarian versions.

The one I make most often, has chicken as the base.

Paella is basically a rice dish and it most often has saffron in it. I
would say there is a basic technique, but from reading Casas' book, I
found that there isn't just one technique, or one particular version.

http://www.taunton.com/finecooking/a...to/paella.aspx

Christine