Chicken-Chorizo Paella

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Finding rice was difficult, but I found a medium grain rice at my local hispanic grocery store and it worked. This dish was very good, although a bit heavy on the tomato flavor. I browned some large fresh Louisiana shrimp in olive oil and added them at the very end. I did not get the crust that I've heard is so key to paella; maybe you need to grill the paella to get the crust. It seemed like a very flavorful jambalaya instead of a crusted rice paella.

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New Years Eve party entree. I wish they gave a sub suggestion for Calasparra rice -even Whole Foods in nyc didn't have this ingredient, so I used Aborio instead. I also added a dozen shrimp and 2 lobster tails for the special evening party - left out the piquillo peppers and olives. The rice needed more cooking time but the flavors were truly authentic and my friends all mmm'd loved it.

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Amazing! I've made this recipe several times now for a variety of people and every time I receive loads of compliments. A must try! I can't tolerate garlic, so I leave it out and honestly it doesn't feel like anything is missing.

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Fantastic dish. The only way I varied was that I used linguica Portuguese sausage as I could not find chorizo with the skin on (only the kind you can squeeze out of uncookable covering. In retrospect, I would have just used ground chorizo because the linguica did not give off enough oil. The homemade chicken stock I think is the trick, infused with saffron. Overall, this is a complex-tasting dish with the flavors all melding very nicely together. One more thing - as written, the recipe yields enough stock and chicken-chorizo mixture to make two batches of paella, but the actual final step is only enough for one. So I froze the chicken stock and chorizo mixture for next time.