Chicken and Seafood Paella

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This recipe is legit, but do NOT use Mexican chorizo. Mexican chorizo is delicious, but definitely not appropriate for Paella. Use Italian sausage or portuguese linguisa or something similar. Using Mexican chorizo will overpower any other flavors in the paella.

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The flavor was really good, but the clams and mussels didn't open. the chicken dried out.
I think it would be better to cook the shellfish separately and put it on top at the end. the chorizo was really good. also, it only called for 6 clams and mussels, but i doubled so each person would have two to three of each fish.

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Easy and tasty

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this was truly wonderful!! i will definitely be making this again and again!!

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my first time using saffron -third time making risotto. my kitchen has that "new car" smell. my wife loved the dish. i used scallops and shrimp. i had enough risotto to take a big dish w/ the chicken thighs to my sister - she loved it too. Guy = you are the MAN

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My husband and I really enjoyed this recipe, but like a few other reviews, I took it upon myself to add more seafood and less chicken than what was originally called for. I was also a bit hesitant with how much stalk to put on the rice as it was cooking. Unlike the other reviews, I had plenty of stock to go around and it looked like it might be too much. . . it wasn't. I used every last drop of it before the rice was fully prepared to eat. Additionally, I found that the chorizo made the rice very spicy. My husband and I love spicy food, so we thought it was a perfect addition to the flavors. However, if you are hesitant with spice, I would make sure to tone down the sausage and or pick one that will not be too spicy for your liking. Overall, it was a delicious recipe and a special dinner to share. . . it is a lot of effort, but worth it in the end. Enjoy!

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We made this as a birthday present! We did not use the full amount of ham hock in the recipe, but added twelve scallops, twelve little neck clams, one half pound of squid cut into large rings, four cracked par-boiled lobster claws and ten jumbo shrimp for a medley. We followed the rest of the recipe. We found the rice absorbed more stock than the recipe called for. We used the lobster stock from boiling the claws. My first time cooking with saffron, not sure I used enough. This dish was excellent!

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I reduced the chicken to 4 thighs. I added 1 1/2 pounds of shrimp to the dish. I used the shrimp shells with 1 tsp of old bay & h20 , to make the 2 C of seafood stock (strain it through a coffee filter The rest of the recipe, I followed. Make sure to use a strong white wine. I also added a lttle more chopped tomato at the end. Great flavor. If one didn't want to make seafood stock, and could not find a place to purchase it, I think lobster base would work well.

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I travel to Venezuela often and love the local Paella dish there. This recipe is the next best thing and is easy to make ! Oh, yes, Paella is always served minimum for two in the south. Make this dish for a few close friends, it worth it. Also, don't forget the Sangria (punch with red wine.

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HI BERTHA
This is a really good and easy recipe for seafood stock. Whenever I make seafood, I always save the shells after making and keep in freezer in an airtight container. You can use store bought seafood stock, but I find homemade is always better. You could also use chicken or veggie stock in place of seafood stock. Hope this helps!
Irene

Seafood Stock

By The Canadian Living Test Ktichen

Tested Till Perfect

Servings: 2 cups (500 mL
Ingredients:

2 tsp (5 mL vegetable oil
1/2 cup (50 mL each chopped onion, carrot and celery
1/2 tsp (1 mL dried thyme
Shrimp, lobster, shells (I use about 1/2 LB
2 1/2 cups (300 mL water
1 bay leaf

Preparation:
In saucepan, heat vegetable oil over medium heat; fry onion, carrot and celery and thyme until softened, about 5 minutes.

Add shrimp and lobster shells; fry for 1 minute. Add water and bay leaf; bring to boil. Reduce heat, cover and simmer for 20 minutes. Strain. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, until cold. Cover and refrigerate for up to 4 hours.