Another post from my cooking on a boat adventure. Paella is a great dish to cook for a large group, and I had borrowed a wonderful paella pan with dedicated burner. But what about stock? The stock is an important aspect of paella, which should be made from scratch rather than using bouillon cubes. Chicken stock and fish stock are obvious choices for paella, but where to get sufficient chicken or fish bones when on a boat trip?

The answer I came up with is that on the evening prior to cooking the paella, we prepared rotisserie chicken. After eating them, all the bones were collected in a big pot and those were used to make a stock. We also made shrimp stock from the heads and shells of the jumbo shrimp used for the paella, and used the cooking liquid from the mussels. A good cook never throws away something that still has flavor in it that can be used! Continue reading “Paella made with Stock from Rotisserie Chicken Leftovers”