Grilled Paella Mixta

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Remove the skin from the chicken. There was to much broth, saffron is extremely expensive and you will never use it for anything else

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Very tasty and everyone loved it BUT a couple of things:
- this recipe makes way too much for a standard Paella pan (16-18 in.. You'll need to reduce the quantities or get a much bigger pan. I only used 10 chicken thighs and it was still too crowded.
- we made this for visiting relatives and local family (9 total and there was almost half left over. People even had seconds but still ... Be advised.
- I'd keep the browned chicken out longer and cook the rice in the broth thoroughly before adding it back in. There wasn't enough room to cook the rice with it in there.
- I'd steep the saffron in the chicken broth before adding it to the pan next time. I've done this for other Paella recipes and seems to let the saffron blossom more and make it easier to mix it throughout.
- we added slices of corn on the cob (how we had it in Spain with the other veggies.

Don't get me wrong. This dish was delicious and I will definitely make it again!

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OMG! This is amazing. I have made paella in the oven before but never on the grill. I'll only make it on the grill from now on. The rice, chicken, seafood was all perfectly cooked. It looked beautiful too. I got rave reviews from my family. The only warning is that it makes a lot! More leftovers!

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I could not find the recipe for the essence in this recipe . Please advise. Many thanks

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I am going to make this but my pan is 18 inches is it the right size for this dish?

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I agree it makes a lot more than 6 servings, we had 6 adults and 2 kids eating and still had plenty of leftovers. One of the best meals I have ever made. I would recommend this recipe to everyone.

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So great for big crowds.

To Debbie:
Chorizo is a type of dry cured spanish sausage, as in from Spain. There are many types of this sausage depending on the country it's from. They can be fresh or dried. This calls for the dry cured one. Preferably from Spain. By the way, in Spain you rarely, if ever, see chorizo in a paella. I, however, like mine with the chorizo.

I'm making mine tonight!

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something in it for everyone! it makes enough to feed an army and tastes delicious - ive invested in my own paella pan just for this dish !

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Love your recipes there are many of them in my recipe box. However, my moms family is Portugese from Fall River and the ingredient you call Chorizo is completely wrong and would change the recipe in Southern CA. Portegese call sausage Choriz like you said Italians Linguisa.

Chorizo in CA is mushy and soft in texture is mainly left over pig parts and intestines like tripe after plastic casing is removed. Please educate the public better Rachel made the same mistake must be an east coast thing LOL

Thanks we love ya

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Frank, the title of the show is "Emeril's BIG Party", get it??? Wonderful authentic flavor.