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Shellfish and Chorizo Paella with Saffron and Squid Ink Rice Recipe

Shellfish and Chorizo Paella with Saffron and Squid Ink Rice

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

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Average Rating:

Total Reviews: 5

Showing 1-5 of 5

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  • on March 08, 2010

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    I made this for some friends and family for a dinner party.
    We all had three helpings! I'd make it again in a heartbeat.
    I also made Bobby's Red Wine Sangria. What a great
    combination! Thanks!

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  • on February 12, 2010

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    Would like to know where you purchased the Chorizo for your dish, My Mother is from Spain and we have a really hard time finding Spanish chorizo.
    Really like your show,
    Thank You
    Aurora Kennedy

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  • on August 10, 2009

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    Excelent! I love this!

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  • on July 23, 2009

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    This recipe isn't even remotely authentic. Paella is supposed to be about the rice, the other ingredients are simply there to act as "fillers." It is not possible to double cook rice and have it remain al dente, aside from the fact that you are mixing two completely different tastes (saffron and ink.

    Allioli is a sauce served on the side. What you will get here is glop, not paella.

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  • on June 18, 2004

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    I think Bod is a great chief, and I always try everything he cooks!

    people found this review Helpful.
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