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Chicken and Seafood Paella Recipe

Chicken and Seafood Paella

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (39)

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Average Rating:

Total Reviews: 39

Showing 31-39 of 39

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  • on July 31, 2008

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    Well Guy, if you are going to make up a recipe which is the pride of Spain, please learn how to make a real one.
    Wrong pan, absolutely no ham hocks, chorizo?
    Canola oil is a big NO NO.
    A little travel won't hurt you

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  • on April 13, 2008

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    You need to chill OUT!! This is the United States, not Spain! Everyone has a different and delicious take on traditional recipes, let us not get stuck in the dark ages.

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  • on November 18, 2007

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    Guy, you did a great job and gave paella a very tasty new twist. My entire family just loved it! This is much better than the heavy traditional version. Thanks Guy for a great meal. I will definitely make this one often.

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  • on November 18, 2007

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    While I must admit that being Spanish, I often take issue with 'Americanized" versions of traditional Spanish dishes, the Paella recipe was just too much to take.
    I am from the 'cradle of paella'- Valencia/Alicante Spain.

    1. Paella is NEVER cooked using Mexican (soft Chorizo. By the way- Spain also has soft chorizo.

    2.It is always cooked in ONE pan...not stock and rice seperately- and never in the oven as I have seen on other shows.

    3. Wine is never used.

    4. While Arborio rice is similar, Valencia or Bomba rice is the best and the original (Mahatma Valencia rice is available in Publix here.

    5. Saffron is put into the rice when the rice has been toasted and water added and begins to boil.
    6. Ham Hocks- NO!!. Dios mio....

    I realize that there are almost as many ways of cooking paella as there are cooks in Spain. I have no issue if you make a paella with sea food or rabbit or chicken etc however there is commonality in the method it is cooked.

    If you ever would like to have a traditional Paella, I invite you to our home, where I will show you how it is cooked in the Albufera...the marshy part of Valencia where Paella was born.

    Maybe The Food Channel should invite Jose Andres (Spanish Chef with famous resturants in Washington DC back to have his own show- and show America and the world a bit of the great unknown- Spanish food (the real stuff!

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  • on November 17, 2007

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    This recipe is fantastic. The stock can be made the day before and extra saved!
    The rest of the prep is a breeze. I've made this several times and it's been a hit. Thanks Guy!

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  • on November 17, 2007

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    i think he does a nice instruction a it looks pretty good

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  • on August 22, 2007

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    I made this recipe and it was good, not great. I felt that the rice in Guy's recipe had the best texture I had ever made, and wanted to do this recipe again with my own variations thrown in.

    First of all I felt this recipe took too much time. The second time around I substituted the Pork Hock with a slice of Hormel Ham, and simmered for only 30 minutes. I substituted the Spanish Sausage with bulk sweet italian ( my family thought that the previous was too hot. The ham being salty allowed me to cut the salt called for in the recipe by 50%. Also used boneless chix thighs, which is much more plaesant eating.

    In any case, this recipe was a great start for me to get creative. My family raved about the second attempt.

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  • on August 05, 2007

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    Very Good! And you are right, Everyone

    eats the seafood first. Nice tip on adding more with warm up.

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  • on August 04, 2007

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    I'm just watched the show, I'm going to try this paella soon.

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