Paella

[Gruney2 Profile]

I like paella, and have a variety of pans of different sizes that do the job really well. The smallest is a 9 inch stainless frying pan, which makes a two portioner - one for the day, and one for the fridge or freezer. All my paellas are of the meat sort - typically, chicken and chorizo. I'd really like to make a seafood one, but have always been deterred by storing the second portion. Would it be just as safe to treat a seafood leftover in the same way as a chicken one? I've just got it in my head that it wouldn't be - but I'd be grateful for some knowledgeable advice please.

[halfateabag Profile]

Traditionally, paella normally (south Spain) is a mix of chx. & seafood. I have reheated this type without any problem even after 2 days, just cool it quickly and refrigerate. Reheat thoroughly.

[Suelle Profile Website]

I'm not sure seafood reheats as well as meat - especially prawns which can easily be overcooked first time round. I wouldn't expect safety to be an issue, just quality.

[karadekoolaid Profile]

I´ll second Suelle there. We often make it when we´re at the beach, but the next day it´s never as good: the prawns tend to go soft, the squid hardens up a bit, as do the molluscs, and the rice goes limp. ( Now there´s a thought. Limp rice! ) It´s still tasty but the textures change.

[Gruney2 Profile]

Thanks all - precisely what I wanted to know.

[jeral Profile]

Acknowledging what's been said, there's no reason why you can't put one portion of seafood in, then a fresh (or fresh defrosted) portion of seafood in for the reheat. It's what I do, so you still get the flavour but not the rubbery texture of reheated fish.

[Suffs Profile]

I would never reheat prawns ... they just lose all flavour and the texture is like a bathroom sponge. Most fish becomes dry and tasteless when reheated ... as has been said, I wouldn’t worry so much about safety if its thoroughly reheated ... it’s just that thoroughly reheating will result in overcooked fish.

Sorry ... I wrote this earlier and must’ve not submitted.

[MagicMarmite Profile]

Same as everyone else, reheated seafood would surely be rubbery and not nice at all.

[Gruney2 Profile]

Thanks everyone.

[DEB Profile]

As most see food cooks so quickly what I would do is cook the rice etc. until almost cooked then remove half of the base to cool/frezze and then add half the seafood and finish cooking.
Rick Stein has recipe where the fish which need more cooking are cooked seperatly and add just before serving, in this Spanish book.