One of the big problems presented by seafood paella is grossly overcooked seafood. It is hard to get the rice and the seafood done at the same time. What it comes down to is picking seafood that can take longer to cook and looking for things you can easily spread around the top midway or further into the cooking. I also like to choose things that are whole. It is kind of like meat on the bone. I just think whole shrimp head and shell on are more succulent and not so dry. Mussels as they open leak out their flavorful broth to enhance the rice even further. The whole fish, well, baked whole fish just gets that great texture and is so moist why wouldn't you. The lemons are dyn-o-mite to eat so don't discard them and I like to serve this with mayonnaise. - thirschfeld

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