Paella with Seafood, Chicken, and Chorizo

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Don't add and salt to the garlic, onion and tomatoe saute. It has enough already. Very trasty! I will definitely make again. Easy and favorful.

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Delicious, BUT...I used bone-in chicken legs and the chicken wasn't even close to being cooked through by the time the rice was done. I recommend either using boneless chicken or perhaps browning the chicken as suggested and then baking it while the sofrito is caramelizing.

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An excellent recipe everyone will surely enjoy. It's not hard to make and it's such a big hit.

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I made this on mother's day and my mom and entire family loved it. It was my first time making paella and the instructions were easy to follow.

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I made this wonderful dish yesterday. I did change a few things. I used chicken broth instead of water; a heaping tsp of Saffron; fire roasted tomatoes. I cooked it on my gas grill which I have never done before but will cook all Paella's on a gas grill from here on out. In the past I have burned the center part of the paella and figured there had to be a better way and it's a gas grill. My gas cook top which is a Viking is not the best. The gas grill heat was perfect and so easy to control came out great with the crust on the bottom of the pan like it should.
I have had a paella pan for several years and almost did not cook this dish, but after some thought, let me try one more time??? So break out that Paella Pan heat up that grill and cook this it will make your people smile. Thank You Tyler
George in North Carolina

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Not too hard to make. We love paella and decided we wanted to try and make one. This recipe sounded great and we were not disappointed. We have a spanish friend who makes paella (family recipe and she read the recipe and was very impressed.

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I had never made paella before, but this turned out great! I did modify a bit though - use SMOKED paprika not sweet and I used 4 chicken thighs instead of the legs (just had to cook them longer on each side, and added a few additional shrimp and clams. I also doubled the rice, but still added a smaller ratio of water/chicken stock to that rice. I made this on the grill using a 15" paella pan (brand new I had bought for this recipe. Like the recipe indicated, I put the clams in about 15 minutes before being done, but didn't add the shrimp or lobster until about 7 - 8 minutes before being done. I knew right off the bat that 15 minutes for some seafood is too long - it would make it overcooked! Oh, and with my modifications it serves 4 - 6 people! It really was Superb!

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I saw Tyler making this in a morning show and the recipe did not reflect the episode. There were a lot of complaints regarding the rice to liquid ratio. On the show Tyler used the same 3 cups of water (should be broth, etc. but he used 1.5 cups of rice, not 1 as the recipe indicates. Cooking right now with the full liquid and rice, so no further review now, but I hope this helps.

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This recipe was delicious! This was our first time trying chorizo and We made it with a few tweaks: used Mexican instead of Spanish chorizo because we couldn't find it and subbed scallops for the lobster tail and clams to save a little money. It turned out very well. Even got some soccorat on the bottom! Would definitely try this again.

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I made this last night for my wife and myself, having never made paella before. I didn't have the Spanish paella rice or a paella pan, so I had to make due. I substituted regular long grain enriched rice and used only 2 cups of the chicken stock and rice mixture I had heated up and ready to go to start. I added about 1/4 to 1/2 a cup of broth as time went on, when it looked like things needed to cook longer than the rice would allow. Turned out wonderfully and I even managed to get the fabulous crust on the bottom!