Paella

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Just absolutely outstanding! Made this for the first time and the entire family loved it. Purchased a carbon steel 15" Paella pan locally for $15, washed and seasoned as directed on the label. As Alton specified, purchased high quality Saffron from a local spice shop, and used White Arborio rice. Had all ingredients prepped in advance, and warmed the chicken broth in a pot on the side burner of my gas grill. Using a large 5-burner gas grill, the total cook time was about 90 minutes from start to finish. After resting for 10-15 minutes, served with warm crusty French bread and it was perfect. The rice had a great flavor and a creamy texture. When initially reviewing the recipe, I had the urge to season or brine the chicken in advance, but this was not necessary as it was very flavorful. The only comment I would have is that 3 cups of rice is quite a bit for 8 or so smaller pieces of Chicken. Would add a few more drumsticks next time I make this. Thanks again Alton!

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We have made this three times added shrimp today was a hit an added hot paprika what a kick . We are going to make New Years eve to . we ordered a paella pan an i will make this forever Thank you Alton

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Problems with this recipe are the result of choosing the wrong rice.

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OMG Perfect! My husband and I made it last night on a gas grill. We followed the recipe exactly. Leftovers are great too!!!!!!!

Update- made it again, perfect again. My husband took leftovers to work, everyone loved it. Make this one!

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Well it looked good on the show. The result, flavorless chicken, uncooked rice after 45 minutes of cooking, once popped in oven and cooked another half hour, rice was cooked perfect, and however, flavor was mediocre. Yes I know how to cook rice. I added onion and shrimp to the thing, shrimp was best part. Think I will try Tyler Florence’s recipe next time. His starts with seasoning the chicken.

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The first time we saw this episode my wife said, “that looks gooooooddddd!!!!” After getting the same pan, the right kind of rice and the correct spices I gave this dish a go. I’ve now made it many times over the summer, even toting my grill, pan and the assorted gear needed to make it, all the way to a distant family member’s for a dinner. We all simply LOVE it. I cook on the grill all the time, but this dish brings the neighbors to the fence to see what I’m making. We LOVE it!

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i made this recipe yesterday on my gas grill and a 12'' pan instead of a paella pan. Everything worked out well. I had extra liquid for some reason, but i added my rice anyway and then contiued to use only 8 cups of chicken stock. I also added chirozo sausage which gave the dish a nice bite to it. The paella took longer to cook then what the recipe called for but either way it was great. I can honestly say that this will be my new company dish and what a pleasure every thing was done out side and i didn't have dirty up my kitchen. Enjoy to those who make this and eat it.

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this has been cooking for an hour and 15 minutes and rice is no where near done. oh the flavor is good but how the heck is the cooking time so off? my veg in this dish has been rendered mush.

1st time an AB recipe has let me down.

Bummer

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I LOVE this recipe! My husband and I saw the episode on TV and were intrigued since this is not the way I was taught to make paella. OMG! It better than I had ever imagined!

We have served it several times and it just keeps getting easier to make. One trick to serve several people: go to a butcher shop and have them cut the chicken thighs into halves. They go a long way!

We add chorizo when browning the chicken and the add shrimp on the last round of chicken broth.

This is truly To Die For! Thanks Alton!

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My entire family, including my 3 years old son, loved this dish! Very easy and wonderfully tasteful.