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Paella Espania Recipe

Paella Espania

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (14)

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Average Rating:

Total Reviews: 14

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  • on April 26, 2013

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    This seems to be the most authentic paella recipe on the foodnetwork website. The flavors were fantastic. Next time though I will use chicken drumettes instead of cut up chicken. A paella pan is essential if you want the rice to be cooked as it is supposed to be. Also the rice has to be paella rice not arborio.

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  • on June 26, 2011

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    My guests devoured this dish!

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  • on August 30, 2010

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    I may in the future change up the meats / seafood combinations just for variety (even though the way they tell you to make it here is fantastic......however...I will not mess with the flavor and sauce. It is to die for. I was worried that the chorizo would be too spicy. However, after you cut it into pieces, the flavor disperses throughout the dish to make for a fantastic dinner party recipe.

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  • on July 12, 2008

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    I made this dish as a surprise for my boyfriend as a "preview" to our trip back to where he lived in Spain. He said that when he tasted it, the nostalgia was overwhelming because it really did remind him of his time living in San Sebastien. I made a few additions to the meal (combining two of Tyler's paella recipes. Used breast meat for chicken and marinaded it in paprika and oregano for an hour or so prior to browning. I added green and red peppers to the sofrito and lemon zest wth the rice. It made a ton, and was absolutely delicious!

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  • on June 02, 2007

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    Good recipe, but too much liquid. I thought the rice to liquid ratio was off, so I only used 5 cups. While waiting for the excess to absorb, My lobster and shrimp overcooked a bit. I stopped cooking while the rice was still a little wet.
    I also cooked the chicken longer in the first step, otherwise it would not have cooked through.
    This dish has great flavor. I know short grain rice is traditonal, but I think I'll try a longer grain next time, I like it fluffier.

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  • on May 02, 2007

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    I MADE THIS DISH FOR MY FAMILY ,EVEN MY 4 Y/OLD DAUGHTER LOVED IT...EVEN THOUGHT THAT I DIDN'T ADD THE MUSSELS AND CHORIZO,STILL WAS VERY GOOD..

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  • on April 18, 2007

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    My only problem was trying to figure out the rice/liquid ratio. I search other recipes and decided on 3 1/2 c. rice/5 1/2 c. liquid. Perfect for 10-12! Also, I used 2 c. clam broth - the rest chicken broth. This was absolutely delicious and great presentation.

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  • on January 02, 2007

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    Not the most authentic, but very flavorful and tasty. In addition, very easy to make.

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  • on October 06, 2006

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    this recipe was really good. i made it for a group of people. they all wanted it with more rice. next time i will add more rice. perfect and easy to make.

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  • on April 17, 2006

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    This paella was so good it inspired me to write my first review. I generally have not found a paella I was crazy over when I go to restaurants so was nervoust to try making it on my own. I'm so glad I did b/c I absolutely loved this and so did my other 9 guests. I didn't use quite as much stock as this recipe calls for (about 5 cups instead of 6 and might decrease it even a bit more next time. But I was EXTREMELY happy with the results. I used mahi mahi instead of any shell fish due to allergies but next time I will try half the recipe with shell fish since I had to do this in two separate large skillets anyway.

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