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Paella with Seafood, Chicken, and Chorizo Recipe

Paella with Seafood, Chicken, and Chorizo

Show: Food 911

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (43)

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Average Rating:

Total Reviews: 43

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  • on December 21, 2012

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    Very good paella recipe. I had large chicken thighs so I browned them well and put them back into the pan right after adding the liquid to the rice. At the end, they were cooked through. I also used arborio rice, and like others, I reduced the amount of liquid (chicken broth to a little over 2 cups which was just about the right amount. Also one member of my family is allergic to lobster, so I used more shrimp and also put in some mussels along with the clams (clams first, mussels a few minutes later.

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  • on December 01, 2012

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    Delicious, BUT...I used bone-in chicken legs and the chicken wasn't even close to being cooked through by the time the rice was done. I recommend either using boneless chicken or perhaps browning the chicken as suggested and then baking it while the sofrito is caramelizing.

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  • on September 21, 2012

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    I made this recipe today for a party of seven. Very easy to prepare and cook. I used a La Creuset pan to cook this Paella. Unfortunately my guests were not too thrilled. The major complaint was that the seafood does not go well with chicken and chorizo. Next time I make this dish I will leave out the seafood altogether.

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  • on March 18, 2012

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    Don't add and salt to the garlic, onion and tomatoe saute. It has enough already. Very trasty! I will definitely make again. Easy and favorful.

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  • on August 04, 2011

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    An excellent recipe everyone will surely enjoy. It's not hard to make and it's such a big hit.

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  • on July 21, 2011

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    I made this on mother's day and my mom and entire family loved it. It was my first time making paella and the instructions were easy to follow.

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  • on May 01, 2011

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    I made this wonderful dish yesterday. I did change a few things. I used chicken broth instead of water; a heaping tsp of Saffron; fire roasted tomatoes. I cooked it on my gas grill which I have never done before but will cook all Paella's on a gas grill from here on out. In the past I have burned the center part of the paella and figured there had to be a better way and it's a gas grill. My gas cook top which is a Viking is not the best. The gas grill heat was perfect and so easy to control came out great with the crust on the bottom of the pan like it should.
    I have had a paella pan for several years and almost did not cook this dish, but after some thought, let me try one more time??? So break out that Paella Pan heat up that grill and cook this it will make your people smile. Thank You Tyler
    George in North Carolina

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  • on March 28, 2011

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    Not too hard to make. We love paella and decided we wanted to try and make one. This recipe sounded great and we were not disappointed. We have a spanish friend who makes paella (family recipe and she read the recipe and was very impressed.

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  • on February 21, 2011

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    I had never made paella before, but this turned out great! I did modify a bit though - use SMOKED paprika not sweet and I used 4 chicken thighs instead of the legs (just had to cook them longer on each side, and added a few additional shrimp and clams. I also doubled the rice, but still added a smaller ratio of water/chicken stock to that rice. I made this on the grill using a 15" paella pan (brand new I had bought for this recipe. Like the recipe indicated, I put the clams in about 15 minutes before being done, but didn't add the shrimp or lobster until about 7 - 8 minutes before being done. I knew right off the bat that 15 minutes for some seafood is too long - it would make it overcooked! Oh, and with my modifications it serves 4 - 6 people! It really was Superb!

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  • on September 10, 2010

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    I saw Tyler making this in a morning show and the recipe did not reflect the episode. There were a lot of complaints regarding the rice to liquid ratio. On the show Tyler used the same 3 cups of water (should be broth, etc. but he used 1.5 cups of rice, not 1 as the recipe indicates. Cooking right now with the full liquid and rice, so no further review now, but I hope this helps.

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