Quote Originally Posted by Caravel View Post
You do need to worry about it unless you're only planning to make stock.
Mwah, when I make paella for example I make it for two days, obviously needs reheating and they taste just as awesome. I usually grill or BBQ the suckers though and a little bit longer doesn't harm all that much, does matter with soft fishes and squid, but shrimps get more bite, certainly not rubbery