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Shellfish and Chicken Paella with Saffron Rice Chorizo and Green Peas Recipe

Shellfish and Chicken Paella with Saffron Rice Chorizo and Green Peas

Copyright 1999 by Bobby Flay. All Rights Reserved

Show: Hot Off the Grill with Bobby Flay

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

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Average Rating:

Total Reviews: 5

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  • on February 23, 2010

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    i will make this soon. i don't like chorizo so that's out, the aioli, could you just add a small bit of lemon juice and mayo? thanks, Debby

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  • on August 01, 2008

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    My husband and I both love to cook and this was the first time we'd made Paella. We made it exactly like the recipe suggested but I made it in sections and stored each part in the fridge. When we were ready to eat, I got out a huge skillet, sauteed the shrimp, removed it from the pan and then put the rice in followed by all the ingredients. I put a foil tent on the pan because I didn't have a lid and it heated everything through. At the last minute I added the shellfish, the Aioli and the parsley and it was just awesome. We are going to have this dish a lot. We live up in Maine and lobsters aren't expensive right now.

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  • on February 10, 2008

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    Ive made this recipe five or more times, absolutely love it but I make it a little bit easier (and cheaper. No lobster, just chicken, shrimp, and scallops. I dont bake anything either, just saute. Still comes out great, the lemon aioli is the perfect touch so don't skip it!

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  • on October 14, 2005

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    Easy to do and delicious. I leave out the chicken and chorizo because I am vegetarian. Make sure you get a BIG pot. It make a lot!

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  • on January 10, 2005

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    I used this recipe a couple of times. It is bursting with flavor and the presentation is incredible. I made this with only scallops/shrimp/chicken and it was good. NOte: don't use aioli unless you are preparing recipe with all the shell fish.
    Chef Flay doesn't say how to prepare lobster in much detail...so I don't feel confident in including this ingredient...which I want to use the most.

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