Chicken and Seafood Paella

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Oh I knew this would be good! Alittle expensive, but for a nice treat for once in awjile this is great. It is alot of work and takes some time, but it is well worth it. I will make it again!!!!

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After all the prep work and making the stock, etc. I have to say I was disappointed in this paella, as were my guests. I watch all of your shows Guy and you are great fun. This one just didn't make the grade. Thanks though!!

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I followed the recipe exactly from start to finish, and when it was all over, my chicken thighs were not even remotely cooked through. Browning the outside plus 15 minutes in the hot rice off the heat was definitely not enough! But it specifically says to take them out but leave the ham hocks in while making the stock. Were they supposed to be cooked through first in the "browning" stage? I ended up sticking them in the oven for 20 minutes to finish them off while leaving the paella on warm heat on the stove.

Other than that glitch, it was wonderful.

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Guy,
the dish was fantabulous! It wasn't traditional Paella, but we all can do traditional! This was a great variation to a wonderful dish. Some of the posters missed the point of "creating" a spin on a dish. As a chef, that's what you get paid to do. Not necessarily to make it better, because that's not possible, but to make it in a different way.

You achieved that. Authentic Paella is not an overly time consuming dish to prepare. I was fortunate to be taught how to make traditional Paella and I always experiment with variations for everything from Southern, European and Asian cuisine.

As a former basketball player, I was given the rare opportunity to learn the authentic dishes from authentic chefs, including spanish, in the countries that I played in. My coach took me to a restaurant in Valencia and the chef, his friend, taught me how to make Paella. I quickly wrote the recipe and directions down and learned how to properly make the Paella. The authentic recipe is now part of my cook book titled, " From the Court to the Kitchen." Please visit my site at www.lulu.com/martyembry. Shameless plug? Absolutely, but this is America. I continue to learn and be intrigued with the master chefs and I definitely put you in that catagory.

You have taken a spanish dish and created a lovely variation to it...not necessarily better, but definitely not worse! Thank you for sharing this recipe. Many of us appreciate the concept of cooking. Food is to be explored and you did a great job!

All the best,

Marty Embry

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guy, if you read these reviews just let the dirt roll off your shoulders!

i have had traditional paella and this dish is definitely not traditional but there are some similar flavors and the addition of mexican chorizo gives it a great flavor. excellent twists on this dish.

i actually made it yesterday (christmas eve to go along with our holiday tamales and it was a HUGE hit...it will probably become a family tradition of ours.

the recipe is pretty spot on except you may end up adding a little bit more salt than what it calls for (i did. anyone who tackles this just beware that this is a very time consuming dish...i think it actually takes a little longer than the 2 and half hours noted in the recipe. you really have to watch it, especially towards the end in timing when to put the shellfish so that they can open up.

but it was all well worth the effort, great job guy!

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I have to admit that I have never had traditional paella, but this dish was wonderful. I made it for my family last year during Thanksgiving. My dad passed away the Monday before Thanksgiving so we needed something that made a big dish and we could eat on in between visits to the funeral home, visitations, funeral arrangements, etc. My family loved it. My only regret is that my dad wasn't around to have some. He would have really enjoyed it.

Guy never claims to make a traditional version of anything... he always says it's his version. I think everyone should cut him some slack. I loved this dish.

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Recipe is fine. I made a few changes, of course, but that's me. What I can't understand are all these people who decry its inauthenticity..... Authenticity means absolutely nothing. It's the taste that counts... and all the fun of making and eating it.

Would anyone who ever tasted Creole turtle soup really prefer the French original?

And, while Spaghetti and daube is the typical dish from Nice, I've had better S&D in cafeteria at St. Dominick's grammart school than the one I had in Nice.

And, the French may make great bread, but their version of it is not very good for sandwhiches -- but Lidenheimer's is..

ciao
L.

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when you have your own food network program called "spanish food for people with with sticks up their ass" then you can talk. until then shut your piehole. this is a GREAT recipe because it tastes AWESOME !

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Have you ever had a proper paella? Did you make this recipe? Lets just say this is paella-like and everyone has a take on a recipe. And yes, this is the US and we are all free to comment. Look elsewhere for an authentic paella recipe, as you can buy all the proper ingredients anywhere these days. It's one of Spain's national dishes and one of my favorites!

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I've read the recipe and reviews. I have not made it yet, but please give Guy a break! All the Spanish people who criticized him for the recipe not being an authentic paella should just accept the fact that he DID put an American spin on it. That's his perogative and that is OK with me. Maybe you should try to be a little less sensitive to your paella. I'm a big fan of paella, however, there are some ingredients that I'm not too fond of so I welcome the change and the spin that is put on this wonderful "Americanized" dish. Whether he should call it paella or some other name is not a big deal to me as long as it tastes good. Guy, your recipes are awesome! Keep up your great work!