Chicken and Seafood Paella

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To everyone complaining that this isn't "traditional paella"...what does that even mean? We live in a globalized world. We can eat food from any culture in any major city. I could walk downtown and get Chinese, Italian, Spanish, Mexican, Ethiopian, Vietnames, Thai, and a hundred other cuisines if I wanted. There are very few places where I'll get the same meal prepared in exactly the same way. This is what chefs do--they add their own spin to things. Even regular old cooks at home do it. I'm not fond of some ingredients, so I leave them out. Grilling is too complicated (and I live in an apartment so I bake, broil, or saute everything. I prefer cut of bits of chicken to full thighs, so in this recipe I did just that (which helpfully solved the problem some posters had of it not cooking fully. Sp stop complaining! If you like your version better, then make your version. If you're not interested in re-imaginings of recipes, then don't bother looking then up and just stick to your old favorites. There's nothing wrong with that, but there's also nothing wrong with someone putting a different spin on it. It is not "sacrilege;" it's paella. Guy just made a recipe, he didn't write "Bible 2: Electric Boogaloo." CALM DOWN!

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This was wonderful. Now I am hoping to find your oyster recipe where you baked the oysters to make them easier to shuck and then topped them with stuffing. Am I dreaming?

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Many folks might add some ingredients, others may take some away, and even more would do a little some of each. I liked your take but I liked many similar but different.

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This recipe came out well in the end. I love spicy so the chorizo was a nice touch, if you do not like spicy however you may want to eliminate this ingredient or change it out. There were a few things missing from the ingredients list (Shrimp, and some of the steps were unclear (how many cups of broth total? , you just have to use your brain and interpret things a bit. The end result tasted great and I will definitely make it again!!

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It seems to be a trand now, to add too much salt to everything. Not a hit here.

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Shrimp and "broth" were left out of the Ingredients, now I don't have them to add to the paella! Also, I added the chicken half way through the stock as it was reducing to cook it more...I couldn't imagine the chicken cooking in rice, to the degree that it needs to be cooked anyway.

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Definitely be trying this!

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after four stores of searching for everything i needed to make the paella it was great. Its not just this recipe almost all of the recipes i have a problem finding the seasonings i need to make the food. P.S The fish bowl is great and easy to make

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Hello Guy:

I loved the rich and varied tastes of this recipe, especially the ham hock flavored seafood stock. However I followed the recipe directions precisely (except I debone the chicken thighs and the rice took far too long to cook, and I had to use far more stock than you called for. Perhaps I was cooking on too high a heat and because the recipe didn't call for covering the rice until adding the seafood, I cooked it uncovered, of course cooking off the liquid. The bottom of my saute pan was some what scorched. Nevertheless, I salvaged the recipe (and my pan and I and my guests (well they said so anyway enjoyed the meal. I'd love to know what I did wrong or what may have been missing in the directions.

PS The shrimp was left out of the list of ingredients.

Antonio

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This is my current favorite recipe for entertaining. Don't know if this recipe is not traditional, but the basics are pretty much the same as all the others I have found. Maybe because it doesn't use rabbit?

One mistake is that you need to add the chicken to the rice earlier. Others have mentioned this. I think thye secret is in the stock. I use smoked ham hocks. That's what's available in my market. I add bay leaves to the stock and capers at the end with the seafood. One more thing, I make my fish stock using dried fish soup base that I get at a local Asian market.