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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 (69)

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Average Rating:

Total Reviews: 69

Showing 51-60 of 69

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  • on March 21, 2008

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    Paula must have had her head in the butter on this one. The ingredents were out of wack for me and it took for ever to run down chirizo sausage and it wasn't cheap. There are much better recipes by other chefs on The Food Network.

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  • on March 12, 2008

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    This was great! However, I usually add or delete items to taste. This time I used white long grain rice, used smoked sausage instead of Chorizo and compensatated with a few dashes of Tabasco. No need for $affron if you cannot find it as in my situation. Also I added a half pint of heavy cream at the final stage for creamyness and used 5 oz. frozen whole kernel corn vs the peas. Any veg. will do. Either way, it's good to go! Also, feel free to use your own chicken seasoning. We used Old Bay vs. paprika. Be sure to tuck and check the chicken after the 20 minute mark! Add extra chix stock or cream/milk if needed.

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  • on March 05, 2008

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    So good my kids love it.

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  • on March 02, 2008

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    This is a great paella recipe. I made it for friends and everyone raved over it. I didn't have saffron, so I found a rice packet with saffron already added. It worked just as well. I would highly recommend this recipe not only for taste but also for ease.

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  • on February 18, 2008

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    This was the first time that I ever made a Paella and it was fantastic! I was not able to buy spanish chorizo, so I used mexican chorizo and crumbled it. The leftovers were even better the next day.

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  • on February 14, 2008

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    I was so pleased with this outstanding recipe. I only had one chicken breast, so I halved the rest of the recipe. I added a bit of dried garlic/parsley mix to the chicken coating because I love garlic, and I also added pimento stuffed green olives and some well drained canned artichoke hearts with the peas at the end. My husband and I both thought this was a great recipe, and I'm so pleased that it virtually cooked itself. It was nice not to have to stir the aborio rice as you would in a risotto. Thank you Paula!

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  • on February 13, 2008

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    Where is the seafood?

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  • on February 07, 2008

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    I loved this recipe and I am just learning to cook i am about itermediate and I did iT!!! It tastes wonderful and was really easy to make with a really easy recipe to FOLLOW IT WAS GREAT!!!

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  • on October 24, 2007

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    I was disappointed..it wasnt as good as i hoped.. It was the spanish chorizo that was expensive..and not the saffron.. I felt the rice came out to mushy... :( :(

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  • on September 23, 2007

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    I made this last night. Not only was it delicious, it's far better than any other recipe I've tried for paella. I've made Michael Chiarello's Spanish Style Paella and that was a lot of work making the broth, etc. This one was so easy I couldn't believe it turned out so good! I, too, added some shrimp just before going to the "steaming" stage with the towel over the pan. I also used all chicken thighs because I had them on hand. This is a really fun dinner party dish. Put the paella pan right on the table and you can eat directly from it (traditional or everyone can serve themselves.

    Yes, saffron is expensive but so is good perfume. But, you only use of little of each one, so it lasts a long time!

    This is the only recipe for paella I will use going forward, maybe a few variations here and there but this is THE one.

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