On Nov 12, 2:21*pm, Christine Dabney > wrote:
> 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

Almost like a risotto? Do you have a favorite recipe you'd care to
post? I won't eat mussels, but I can pick them out if necessary...