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Spanish Chicken and Chorizo Paella Recipe

Spanish Chicken and Chorizo Paella

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (68)

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Average Rating:

Total Reviews: 68

Showing 21-30 of 68

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  • on March 29, 2010

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    Made this for my picky eaters in my family. I added shrimp to it and some lousianna hot sauce. Bad to the Bones . My son said Mom don't let this one get away.coming from him this is a hugh compliment. I love your cookin but have to twink most of the recipes my hubby is a diabetic. Cholesterol you know the good stuff Ha Ha everytime you talk ablout your Aunt Peggy I think of my Mother who could cook anything.

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  • on March 29, 2010

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    paula i watch you everyday i love your cooking and your pots but you dont use them on your show.

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  • on March 07, 2010

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    I just made this for a party of 10, so I doubled everything and it turned out great! I used a spicy hot chorizo with no extra spices and everyone raved about it. Will definitely do it again! The only thing I added, besides using the spicy hot chorizo (found at Shop & Save here in the St. Louis Metro was garlic...I just can't do a meal like this and not use garlic.

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  • on January 26, 2010

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    The dish is absolutly great. It is not the same Paella that some one would get in Spain but it is very good. This is a great dish for someone who likes Spanish food but not seafood, since traditional Paella is made with seafood. My son who is five loved it, he was okay with eating it the next day as left overs.

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  • on January 18, 2010

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    This was really good, but it is a lot of food for one cast iron skillet! Also, it took longer than 20 minutes for the rice to cook, but maybe that was just me. I used boneless skinless thighs instead of a whole chicken, and that worked well.

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  • on November 15, 2009

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    I made this with pigeon peas in stead of peas. I bought bulk chorizo and rolled it into little balls, and I also used the yellow rice with sazon and it was great. Chorizo was inexpensive and everyone loved it!

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  • on October 22, 2009

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    The rice and chicken cooked perfectly. I could only find the soft chorizo, so I used linguica instead. The dish needed a little more flavor and unfortunately was very greasy. I'm not sure if it was from browning the chicken in the pan or from the sausage. Maybe brown the chicken and sausage in a different pan before adding to the rice mixture and cooking through.

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  • on October 14, 2009

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    Crowd pleaser for sure! I love this dish! I am making it again for the 5th time this year. Its amazing how something so good can be so simple! Saffron was expensive but a pinch goes a looonnnnggggg way! Enjoy everyone! thanks paula you rock!

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  • on October 09, 2009

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    I didn't follow the recipe exactly. added some things; diced cayene pepper, corn, dried basil, white wine and freshly chopped parsely. I also replaced the onion (not specified with a spanish onion, and used turkey sausage, and thin boneless chicken breast. Lastly I garnished the dish with lemon and fried plantains, using Alton Brown's recipe. Phenom.

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  • on September 30, 2009

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    This was SO GOOD and easy to make - will definitely add to my repetoire. Used Portuguese chourico and chicken breasts which remained tender. Waiting for all of the broth to reduce took longer than the 20 minutes stated in recipe. Thanks Paula - you've done it again!!

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