To use rich beef stock in my paella?

[LewisAndClark]

I'd already prepared everything else before realising that's all we had.

It looks bizarre because it's all brown and bubbling away. It doesn't look very paella-y. The rest of the paella is chicken, chorizo and prawns.

Is it going to taste odd, do you reckon? Dh reckons it'll just be interesting.

This is why I rarely cook anymore. Something always goes tits up.

See, odd.

It'll be fine once the rice has absorbed it.

Most of that will disolve anyway when you've finished so you'll be fine. I had to use veggie oxo on Thursday as I'd done exactly the same. Hope it tastes as nice as it looks op

It'll taste fine, so don't worry. Have you added any saffron to give a more yellow colour. I infuse saffron in hot water then add it.

Dh just said it's got all the important food groups. Chicken, pork, beef and shellfish.

Saffron is in. And paprika.

It's monstrous!

I'll be tasty when cooked, don't fret, next time forgo the stock and use salt. The chorizo and saffron give it a lovely colour.
Enjoy your meal

It'll taste nice. The stock mostly just adds saltiness.

Mmm, if you're not planning to eat it can I come round? I'm in London

Too late

It's all gone. And it was delicious.

But I'm HUNGRY!