The Ultimate Paella

Total Time:
2 hr 30 min
Prep:
30 min
Inactive:
1 hr
Cook:
1 hr

Yield:
4 to 6 servings
Level:
Intermediate

Ingredients
  • Spice Mix for chicken, recipe follows
  • 1 (3-pound) frying chicken, cut into 10 pieces
  • 1/4 cup extra-virgin olive oil
  • 2 Spanish chorizo sausages, thickly sliced
  • Kosher salt and freshly ground pepper
  • 1 Spanish onion, diced
  • 4 garlic cloves, crushed
  • Bunch flat-leaf parsley leaves, chopped, reserve some for garnish
  • 1 (15-ounce) can whole tomatoes, drained and hand-crushed
  • 4 cups short grain Spanish rice
  • 6 cups water, warm
  • Generous pinch saffron threads
  • 1 dozen littleneck clams, scrubbed
  • 1 pound jumbo shrimp, peeled and de-veined
  • 2 lobster tails
  • 1/2 cup sweet peas, frozen and thawed
  • Lemon wedges, for serving
  • Special equipment:
  • Large paella pan or wide shallow skillet
  • Spice Mix for chicken:
  • 1 tablespoon sweet paprika
  • 2 teaspoons dried oregano
  • Kosher salt and freshly ground pepper
Directions
Special equipment:

Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator.

Heat oil in a paella pan over medium-high heat. Saute the chorizo until browned, remove and reserve. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve.

In the same pan, make a sofrito by sauteing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Pour in water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken, chorizo, and saffron. Add the clams and shrimp, tucking them into the rice. The shrimp will take about 8 minutes to cook. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes. During the last 5 minutes of cooking, when the rice is filling the pan, add the lobster tails. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it's perfect.

Cook's note: The ideal paella has a toasted rice bottom called socarrat.

Remove from heat and rest for 5 minutes. Garnish with peas, parsley and lemon wedges.

Spice Mix for chicken:

Combine ingredients in a small bowl. Rub the spice mixture all over the chicken; marinate for 1 hour, covered


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Pairs Well With
Sauvignon Blanc

Acidic, refreshing white wine

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4.1 108
I just returned from 5 weeks in Spain, eating various forms of paella at least 3 times a week. Contrary to Fernando's comment, 3/4 of the paellas I was served contained chorizo. If you don't like chorizo in your paella, then just don't add it. I happen to love it. I loved this recipe as written but will make a few minor modifications next time to suit personal taste ie. use boneless chicken thighs vs cut up chicken, add mussels, delete the lobster and add scallops. Great as written though item not reviewed by moderator and published
This recipe is an epic fail. I've made great paella many times, and will be tossing this recipe in the trash and going back the original. I've had bad results with other T.Florence recipes. And other reviewer was correct -- chorizo? Overall the flavor was unappealing. And preparation took twice the time shown. item not reviewed by moderator and published
Great item not reviewed by moderator and published
I've made paella numerous times and the key ingredient that takes it up a notch are the mussels. In fact I would never suggest cooking this without it. Unfortunately this recipe falls short of what it could be. item not reviewed by moderator and published
The art of a good paella is N-E-V-E-R adding chorizo to it. Chorizo goes extremelly well with a number of dishes, paella ain´t one of them, the sausage strong flavor kills the sea food flavor automatically. There is a paella website where they rate paellas in restaurants and websites. This would grab top of the worse spot. I give you 1 star because a -5 is not possible, guru item not reviewed by moderator and published
Sorry Tyler, you have got it all wrong! Paella is a Spanish dish, so you make it with Spanish ingredients, You follow the same steps, and you cook it in the same way. The link below will show you how. http://www.ayonerja.com/carta_en.html Watch the video taken in Burriana beach Nerja, Andalusia. Forget the silliness of kosher salt with pork, watch the stages, watch the place fill up, and see the size of the helpings for the best Paella there is.....all for less than 12 dollars a helping! Read more at: http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-paella-recipe.html?oc=linkback item not reviewed by moderator and published
do4-6 people? This recipe is massive. 4 cups of uncooked rice? I cut it back to 3 cups, still enough for 16 people, and very bland. I am going to modify it: 2 cups rice, 2 cups chicken stock, double the sausage, cut the chicken in half. Same amount of shellfish, double the tomatoes. item not reviewed by moderator and published
Good fundamental paella recipe, with some important adjustments: First, as others have noted, you need 8 c. liquid for 4 c. rice. Second, plain water leaves the rice quite bland. Instead, use veg or chicken broth, or a mix of broth and water. Important for a more traditional taste is to crush some saffron into the broth; I still like to add full saffron threads as in the instructions. I like the layering of the meat/seafood options based on cooking time. I also often use sea scallops instead of lobster, slicing these lengthwise, marinating them in the same rub as the chicken, browning them with the chicken, and adding them to the paella a few minutes before the shrimp go in. Finally, after creating the socarrat, cover with foil and let sit at least 5 minutes to help the flavors blend. Serves 8. item not reviewed by moderator and published
You need a paella pan for 10 servings to make this recipe. I had a pan for 6 and it was too small. I had to use a second pan. Also, cooking this on the stovetop doesn't allow rice to cook evenly. You may have to put it in the oven. 6 cups of water wasn't enough. The water soaked up before the rice was cooked and it needed about 1 cup more. It didn't work for me. item not reviewed by moderator and published
made this recipe for four of us - wonderful! What is spanish short grain rice, anyway? Couldn't find it so used basmati, which held its firmness through all the cooking. 4 cups is too much, so ended up taking out 2 cups of the cooked rice, and went from there. I liked the water instead of broth. It allowed the flavors of the chorizo and garlic and onion to stand out. i added a bit more tomatoe which added a note of acid against the sweetness of the rice, chicken and fish. the roasting of the rice at the end was great - you're right, Tyler, it gives a presence to the dish that is evocative. item not reviewed by moderator and published
Made it for friends and it was a hit with everybody. The recipe made more than 4-6 servings for us. 4 adults could of had 2 nights of dinner item not reviewed by moderator and published
Made this exactly as advised. Loved it. Is my new favorite paella dish. I agree that watching the video really helps. Plus the online recipe left out the olive oil in the marinade recipe. We were four and our guests loved this. Thought there would be a ton of leftovers. Nope. I like serving it with Sangria, preferably made up myself, as opposed to a ready-made bottle. Thanks, Tyler! item not reviewed by moderator and published
I've made this several times because it's really tasty, has authentic flavor, and the process successful on a stove in a home kitchen. My advice is to watch the video, then read through the reviews and follow their advice! I successfully switch out mussels for clams, thighs for breasts, stock for water, andouille for chorizo, and decrease rice to 2c. + 4c. chicken stock. item not reviewed by moderator and published
I have made this recipe numerous times. I leave the shells on the prawns and d not use lobster. I also add clams and calamari and some pieces of pork. double the tomatoes for the sofrito and cook it down. Made it last night on the outdoor grill with wood. Awesome. item not reviewed by moderator and published
Made this for a few friends last night and it was a big hit. Followed the advice in the reviews to modify the recipe: used 2 cups of Spanish Bomba rice (instead of 4), chicken broth instead of water, and bloomed the saffron. I also reduced the chicken to 2 lbs of chicken thighs. With those changes it fit into a 13 inch paella pan. The dish looked and tasted great! item not reviewed by moderator and published
This was a great, well-written first introduction to making paella. I really appreciated the video that went along with it. But the four to six servings is an understatement, unless you're serving giants. This makes a boatload. I ended up having to make it in two separate pans. The chicken also did not cook through, which was disappointing. I think you could cut the recipe in half and still have plenty. item not reviewed by moderator and published
This recipe is a good base for Paella. I have made this numerous times on a Paella pan in an outdoor grill. I have perfected my version and it is delicious. I put the saffron threads in a small cup of water prior to using. I season the rice with Adobo & pepper every time I add liquid. This keeps the rice flavorful. Omit tomatoes. Once you mix the sofrito with the rice, cover with enough liquid (I use a combination of chicken broth and beer). I do not use water. I find the chicken broth and beer give it a rich flavor. Close the lid of the grill and grill on high. Check & stir the rice every 8 minutes. Keep adding broth or beer until the rice softens. I find that it take at least 30 minutes and a lot of liquid before the rice is soft. Only add the chicken and sausage after the rice is soft. Add the chicken & sausage with some more liquid and spice. Once the liquid is mostly absorb, add the seafood and cook for an additional 5 minutes. The Paella will serve 8-10 people. item not reviewed by moderator and published
This is a good paella recipe, I've been to Spain several times and this tastes similar to what I had there. It makes a HUGE amount of rice though, next time I might cut the rice down to 2 cups. I suspect the people who had issues with this recipe were using the wrong kind of rice, you need to use a Spanish Bomba or Paella rice. I get mine from Whole Foods. Overall really good, I'll make it again. item not reviewed by moderator and published
Hi guys! this recipe is really awesome and easy to cook, anyway if you don't have much time or the skills to cook just go to buypaella and get your paella to go! Love this site! item not reviewed by moderator and published
I almost didn't make this because of the reviews. So GLAD I made it. It was awesome. It really makes me angry when people change everything in the recipe, Dont follow directions and then have the nerve to rate the recipe. Really does that even make any sense!!!! item not reviewed by moderator and published
I was curious about the servings. I just bought the same size paella pan. The recipe says that it only serves 4-6 people. IT seems that it should feed a lot more item not reviewed by moderator and published
Perfection item not reviewed by moderator and published
awesome item not reviewed by moderator and published
So far, this is my favorite paella recipe. I made "my version" tonight for well-traveled friends and one commented: "I have had great paella in the world but none compare to this." Instead of "water" I cooked paella in a mixture of 2/3 of broth (chicken or clam juice to 1/3 of white wine. I don't like lobster so I didn't add that. I did add artichoke hearts along with shrimp (for the final layer. I also added mussels (once the clams had had a chance to bake first since they take longer than mussels. Added red bell pepper strips which contribute to the color and taste. Also used Spanish "chorizo" which is different from regular chorizo. Because there were only three of us, I used only chicken thighs. Once it was nearly done, I squeezed lemon juice on it besides serving it with lemon wedges. My friends encouraged me to start a catering business tonight. Served with baguette brushed with Spanish olive oil and herbs plus Sangria. item not reviewed by moderator and published
Excellent if prepared as recipe calls for. How can you modify almost everything in it and then rate original? There is a reason for whole chicken and lobster and chorizzo- it makes a specific flavor. : item not reviewed by moderator and published
Sorry, Tyler! I love you, and usually your recipes, too. HOWEVER, this recipe required too many mods to give it more than three stars. Planned mods: halve recipe, sub cilantro for parsley, omit lobster, sub italian sausage for chorizo, sub lobster stock for water, sub canned peas for frozen, sub chicken legs instead of whole chicken. Unplanned mods: double the liquid called to cook the rice, split the dish into two pans (one to finish cooking proteins while the rice finished, triple the cooking time to finish the rice and chicken. In the end, the flavor was good, but I can't imagine how bland it would have been without the substitution of the stock and cilantro. However, rice was creamy, bordering on mushy because I had to keep adding liquid periodically to prevent serving crunchy rice.  Finally, agree w/ earlier reviewers that "large paella pan" is too vague. This dish overwhelmed my 14" cast iron skillet, so clearly what I think of as "large”, isn’t. : item not reviewed by moderator and published
Really good. Made a few substitutions to use what I had & was more to my taste. For the meat, I used kielbasa, langostino & chicken thighs. I also used 4 cups homemade turkey broth with 2 cups water for the liquid & added red & orange bell peppers to the veggies. item not reviewed by moderator and published
Excellent! Husband loved it! Thanks for all your talents with food. item not reviewed by moderator and published
Good basic recipe if you make the changes noted in previous reviews (broth & blooming the saffron. My main point is that the clams should not only be scrubbed, but soaked in a gallon of water and 1/3 cup salt for 20 minutes. Drain and repeat 2 more times. When you see what comes out of the clams you'll be glad it didn't come out in your expensive paella!! item not reviewed by moderator and published
I too wish I had read all the reviews before beginning this dish. I have used Tyler's ultimate,ate recipes before with great success, but this was bland, bland, bland. Nothing came out exactly as it should have. I'm glad I didn't invest in lobster and clams for this, but stuck with chicken, shrimp and chorizo or I really would have been upset. I waited until the end to add the toasty rice bottom...set my timer for 40 seconds exactly and that was enough time to burn the bottom of the rice. All around disappointing. item not reviewed by moderator and published
It turned out well, but with a few adjustments based on other reviews. I changed the rice/liquid ratio to 1.5 cups/5 cups because I have a 13.5" paella pan and was only cooking for two. I used chicken stock instead of water, and steeped the saffron in the stock. I only used chorizo, shrimp, and lobster (you can really use any combination of chicken, sausage and seafood you like to accomodate the number of people you're serving. It took almost 2 hours, from start to finish. The key to this recipe is cooking the rice until done then adding the seafood, cooked meats, and peas at the end. You ABSOLUTELY MUST wait for the the crust in the pan; the real flavor in this recipe comes from the carmelized tomatos, onions, and rice and the squirt of lemon. item not reviewed by moderator and published
This is not Per se an easy recipe. I bought a 17" paella pan from sur la table and it wasn't big enough. My food was so crowded. And very hard to do on an electric stove. Next time I am going to try it on the grill like someone else suggested and cut back the rice. That being said, it was awesome!! I did bloom the saffron in chicken stock and deglazed the pan with white wine before adding the rice. The flavors were awesome!! Last night was a trial run for Easter..... Hope I can make a couple of tweaks and have a successful Easter dinner. item not reviewed by moderator and published
I've made this twice, and followed the recipe exactly. Both times it has turned out wonderful. I bought a paella pan from Sur la Table (20 inch I think. I can't imagine trying to cook this in any other pan. I cook it on the grill (on high the entire time, with a handful of hickory chips wrapped in foil and it has the most amazing flavor. I also use chicken stock and add the saffron to it in advance. item not reviewed by moderator and published
Wish I had read some of the other reviews BEFORE investing in this dish. My pan was too small for all the ingredients noted, and the rice (medium grain did not absorb well. Nothing like crunchy rice. Will make again, using HALF the required measurements, and will also use SHORT grain Sapnish rice!!!!!!! Expensive to make, will try again around the Easter holiday season. item not reviewed by moderator and published
I've used this recipe several times, but it really only worked beautifully when I invested in a $25 fifteen-inch paella pan and knocked the rice down to 1.5 cups and use 4 cups of liquid. You really have to cut the rice down that much. Authentic paella recipes only use that much rice in huge paella pans like Tyler had in his video. I simmered my saffron in clam juice and chicken stock before adding it to the rice. The secret to great paella is not filling the pan with too much stuff. I used 3 boneless, skinless chicken thighs, cut into pieces, 12 large prawns, 6 scallops, 12 mussels, 1 chorizo, and 1/4 lb squid and the pan was PACKED. I was really pushing it. When the rice is cooked this way it is absolutely incredible. I ordered Spanish Bomba rice online. If you can’t get it, kick in a few extra dollars and buy short grained paella rice. DO NOT USE LONG GRAINED RICE. Basmati or Uncle Ben's will ruin this dish; it will come out mushy and will not absorb the flavors. item not reviewed by moderator and published
I am sorry,but this recipe was a MAJOR disappointment. I do live in high altitude, so maybe this made a difference. I questioned the 4 cups of rice from the get-go, and indeed, there was just a HEAP OF BLAND RICE in proportion to the chicken and seafood. I had to add a lot more water and chicken stock than listed, too. The overall flavor was NOT spicy/exciting, just a bunch of rice with some chicken and seafood. We expected something MUCH more exotic and rich! Bummer!! item not reviewed by moderator and published
I have been making paella for over 40 years. this one has terrific flavor. I also added the saffron to chicken stock. My only problem was, I doubled the recipe and thought it was too much rice. In fact, I had 1 cut short and used more stock. Any suggestions? item not reviewed by moderator and published
Newcomers to the paella scene, we have tried several versions from a lot of recommended restaurants in the New England area, and love it. We wanted to make it at home, but knowing the complexity of the preparation we were weary about selecting a recipe to recreate it. I have to say this recipe was pretty foolproof in tackling the most difficult cooking techniques. The moisture to rice ratio was spot on as was the cooking time. I know from cooking a lot of seafood at home, that clams and mussels dont usually take 15 minutes to open, so we added them at 10 minutes prior to the end time and the shrimp went in after that (equaling the 8 minutes suggested by Tyler Everyone was cooked perfectly by the time we were done. Only suggestions I would have is to use chicken stock instead of water, and to cook the chicken and pork ahead of time (we always experienced it dry in the restaurants so we cooked it in the presuure cooker and added it after the fact otherwise fantastic! item not reviewed by moderator and published
This had great flavors and everyone really enjoyed it. I could not find saffron at the store so I bought Sazon Goya with saffron. I put this little packet on both the chicken to marinate ( in addition to oregano, salt, pepper and paprika and in the chicken broth (I used chicken broth like people suggested. I did not have a Paella Pan so I cooked everything in a big pot for the first 15 minutes or so until most of the water was absorbed. To give as much of the paella a crunchy bottom I seperated the paella into two pans and the pot for the last 5 minutes. It was not as completed as it seems and it gave more people the delicious crunch at the bottom. Someone in my family is allergy to seafood so I used the pan I cooked the chorizo and chicken in and sauteed the seafood seperately. When I added the seafood at the end to individual plates it still had some of the paella flavoring. item not reviewed by moderator and published
The recipe was pretty good, but we did make a few alterations and in the future we'll add more spice. Here's what we did: Substituted 7 cups of chicken broth for 6 cups of water, dropped the lobster tails (because we don't roll like Tyler, and bloomed the saffron in the broth before adding it to the recipe. In the end, the recipe took a little longer to cook than we expected and turned out blander than we expected. These, however, are all things that can be fixed the next time around. item not reviewed by moderator and published
I must say that I cook as a hobby and have a pretty good idea when I see a recipe of how it's going to taste by the list of ingredients. This is a very good start on the ingredients but I will detail my version of this Paella, I used 6 of the very largest colossal langostinos I could find here in Atlanta. I did use all of the other shellfish specified. Since I was making Panamanian ceviche for appetizer I used flounder for that so I had the fish monger filet the flounder and used the bones to make the stock that I would use for the paella. I used smoked paprika, smoked red peppers in the jar and fresh green beans a couple of handfuls and fresh green peas to make it as fresh as possible. I browned the chicken and vegetables as I was assembling the components on the stove. I did use the kettle grill instead of the oven with charcoal and wood chips to do the final rice cooking to give it that smoky authentic flavor. My My My, what a delicacy. It was delicious. item not reviewed by moderator and published
This was my first time making paella and it was a big hit for Mother's Day, even though it took longer than expected. I also used chicken stock instead of water and, keeping with the Spanish theme, I added piquillo peppers. Unfortunately I do have a complaint, suggesting a large paella pan is too vague. We borrowed a pan from the neighbor that was almost too big for the range and it still didn't hold all the ingredients. We ended up splitting it into two pans after I added the rice. I wish I had halved the recipe. item not reviewed by moderator and published
I have made this several times now and my husband just loves it! I make the same subs the other reviewers have noted, using chicken stock and adding the saffron to the warmed stock before adding to the mix. I also sometimes just use chicken quarters and always mix up the seafood, since I rarely can afford lobster!! I have used shrimp, scallops, crab, mussels, and actual pieces of cod and haddock. I also use turkey smoked sausage and soyrizo sometimes. Great basic recipe and easy to make your own by adding different flavors! item not reviewed by moderator and published
mmmmm....paella-tastic item not reviewed by moderator and published
Made this last night and everyone loved it !! Made a few changes per reviews. Used chicken broth instead of water and added the saffron to the broth while simmering it. Added mussels and omited lobster. Easy directions to follow and turns out delicious !!! item not reviewed by moderator and published
Made it today and turned out perfect!! The only change I made was using part chicken broth & part water when adding the liquid to the rice, but using a tad bit less. I also used a 15" paella pan and made it on the grill. I do think this recipe is more for intermediate or experienced cooks though.. item not reviewed by moderator and published
I did change from a whole cut up chicken to just thighs and no lobster. My favorite part of the chicken is the thigh plus all about the same size for even cooking. Lobster is an extra luxury but the dish is great without it just add a few more shrimp and likewise easier cooking time than the larger lobster tails. item not reviewed by moderator and published
I have no experience with paella (except one not good in restaurant and one good, but poor). And this one was really great. item not reviewed by moderator and published
is very good item not reviewed by moderator and published
I have been making paella for about 32 years, non stop. We come from the interior of Valencia, Spain, Caudete de las Fuentes, which thanks to G-d has the best water, olive oil and wine in the world. In a place with soft water is convenient to add a couple of teaspoons of calcium phosphate to the water or broth. Just like you do when home-brewing. This helps immensely with how your rice cooks. Never remove any thing from the paella pan, cook with small pieces of fire wood to be able to regulate heat easily by adding or taking away. And for crying out loud, drink some red wine from Utiel-Requena. By the way if you use chorizo or any other meat containing pig, your salt is not going to be Kosher. item not reviewed by moderator and published
My husband makes excellent paella and wanted to try a new recipe. He specifically sought out a paella recipe by Tyler Florence, because Tyler has never failed us. This, unfortunately, was a failure. We spent good money on the sea food, only to have a useless rice base. So pissed right now. Will never make again. Going to stick to our original version. item not reviewed by moderator and published
I have made this recipe many many times and I leave out the lobster sometimes because of the expense and some are right about the paella, so i started using my electric skillett and it turns out beautifully and cooks more evenly. as far as the flavor it is one of the best i have tried. item not reviewed by moderator and published
I had always been a little intimidated by making paella but it was extremely easy to make. This dish was absolutely delicious. My wife and I love Tyler, he is our absolute favorite. His dishes never disappoint and always live up to our expectations. There were only 2 things that I did a little differently: I browned the chicken a little longer than he did and after I added the clams and shrimp, I covered the pan. Thanks for all the fantastic recipes! item not reviewed by moderator and published
I don't know how the business end of the Food Network works - but occasionally, the there are errors in the recipes and in this case the wrong recipe is given. This happens to most of the stars but more so with Tyler (by far) than the others. That's why I always watch/DVR the show to verify. I watched the show and this is not the recipe that Tyler used - but I found it titled "Barcelona-Style Rice. But be advised, there is error here also: under the ingredients use 1 1/2 cup rice (short grain recommended) Hey it's a rice dish; so if the rice doesn't come out perfect.....so use a good Valencia or Arborio rice. The Barcelona-Style Rice is on this site at: http://www.foodnetwork.com/recipes/tyler-florence/barcelona-style-rice-recipe/index.html item not reviewed by moderator and published
Read some other reviews and don't want to be redundant. I used a generic pan and have an electric stovetop, which is not ideal and managing the heat was a constant issue. I managed to achieve the crispy rice bottom. The rice itself and the shrimp were fine but the chicken was WAY underdone and the lobster over. Don't know where to get paella rice -- used a generic short grain -- any online resources? I halved the recipe and it was way more than 2 people could have consumed. We decided to just eat dinner right out of the pan and so we each grabbed a fork! That was fun -- communal -- kind of like fondue. But the outcome was "iffy" and compared to the expense of the dish, it'll be a while before I try it again. I'm land locked and fresh, trustworthy seafood is not readily available. item not reviewed by moderator and published
I used king crab instead of lobster and it was wonderful. I think finishing it in the oven at 350 for 45 minutes and adding the seafood, LARGE prawns 15 minutes before done, clams 7 before, and crab 5 minutes is best. I went ahead and sliced the crab shells with siccors before I added them. It went wonderful with homemade Italian bread and a French Pinot from Bourgogne. item not reviewed by moderator and published
If you have an electric stove there is no way you can make this in a 13 inch Paella pan unless you have some kind of unsually large electric burner. If you have an electric stove I would suggest three different options. Using a Paella pan on a grill works very well. Start the pan on the stove and finish cooking in the oven once broth and all ingredients are added. The third option would be to make a smaller amount in a skillet or frying pan. Instead of using using water a stock of some kind should be used. The stock should also be boiling hot before added to the mixture. That is the traditional way. This step adds a lot of flavor. Sometimes I just use my Paella pan to make a highly seasoned rice from a home made stock that was saved from soup. Disclaimer - Currently I do not have a gas stove although I use to have one. At this point I am not sure how well a 13 inch paella pan would work on the average gas stove. You can buy propane paella pan burners that are made to fit various sizes of Paella pans. I have even seen 60 inch paella pans that are made to be put over a fire pit. Hope this information helps. My first attempt was done in the oven as described above. A Spanish friend suggest that as being the easiest. Turned out really well. This style of cooking really gives rice a punch of flavor. Hopefully this summer I will have a chance to cook Paella in a wood burning grill. Good luck everything! item not reviewed by moderator and published
I followed your recipi and it turned out poor/okay, rice was mushy probably because i used a pan that was too deep but here is the more important lesson i learned: NEVER MIX SAFFRON WITH PAPRIKA - Paprika and the sausage flavors were way too powerful and the canceled out he expensive saffron i used. I thnk if i would have left out the paprika and sausage the seafood flavors would have come out more... any one else run into this ? Paella Newbie in SF ps. check out saffron.com - saffron specialist store in sf. item not reviewed by moderator and published
Followed the recipe to the letter, and found the following. Saffron needs to go in earlier (shortly after stock/water is added) to distribute the flavor throughout the rice. Chicken temp did not come up during cooking on the rice bed, so I pulled it and nuked it for 3 minutes to get to 160. This recipe needs to suggest a paella pan size (what's "large"?). My pan is 13.5", and was crowded; at least a 15" paella pan is needed. More stock/water is needed, maybe another cup or two, as if you cook the rice in liquid 10 minutes, it'll be fairly dry, and pretty toothy, needing more liquid to both cook the rice and steam/heat the meats. Need to have a suggested weight for the chorizo; my links were 6", and didn't add enough chorizo flavor. Add the chorizo at the same time as the saffron (above) to bring its flavor to the rice. This has potential, but needs work. item not reviewed by moderator and published
Delicious. I followed exactly the recipe. Turned out great. Very important to use short grain paella rice! item not reviewed by moderator and published
I followed the recipe and my rice was extremely mushy. It took longer than it was suppose to. Also i suggest that before you put in the seafood, to put everything in the oven for 45 mins.-1hr at 350 degrees. The rice will be perfectly crispy and in the last 10 mins. put in the seafood. item not reviewed by moderator and published
At first it came out a disaster. Probably because I doubled the amount. After a couple of times, I mastered it! My advice to you to avoid soggy rice, ir the following: Steam the seafood (shrimp, squid, lobster only) just enough so that the liquids are released. That way, when you add the seafood to the rice, you won't have excess liquids. It works for me, and I make giant pans of it and love it. item not reviewed by moderator and published
I've made this three times, putting my own spin on it of course, which is what most true cooks do. I especially like the paprika and oregano rub for the chicken. On the TV show he uses 'smoked' paprika, and in the online recipe it says 'sweet' paprika. Use smoked. I think the online recipe is a typo. The first time I made it I used chorizo, the second time I used andouille, and tonight I used italian sausage... the spicy kind Midwesterns use for sandwiches and spaghetti sauces. All three were just perfect in their own way. I've also changed up the chicken pieces. The first and second times I used wings, then tonight I used thighs and skinless breast. I made sure I put the chicken breast in later, so it wouldn't get dry because it cooked too long. I've also used a variety of vegetables, and they all compliment this recipe well. Amazing. item not reviewed by moderator and published
Though I've never made Paella before, I thought this turned out really well. It would be a fantastic party dish. I salted more often than was suggested. I found the cooking times were pretty much spot on. I'm glad it turned out really well, because I will be eating it for the rest of the week! item not reviewed by moderator and published
I now use his spice mix on chicken for my paella. I enjoy making and eating rice dishes and this is one of my family's favorites. I do add diced red pepper, only fresh tomatoes, chicken broth instead of water and finely minced rosemary and thyme. Also, I add some white wine with rice to deglaze pan. I live in southern Spain and have had paella prepared a hundred different ways with many different combinations all over Spain. It originally hails from Valencia where rice is grown. So who cares if chorizo is not original to it? In my opinion, use what tastes good to you. item not reviewed by moderator and published
I made this recipe for family and friends and it was my first paella so I was not too sure of the results. I have to say , it was wonderful. I didn't use lobster because it wasn't fresh and I used fresh tomatoes from the garden instead of canned. i used muscles instead of clams because they were fresh at the market. Everything else was the same and it was a huge hit. Make sure you have a big enough pot for the rice amount. Everyone loved it and the next day it was amazing for lunch! item not reviewed by moderator and published
This dish was a huge hit at my boyfriend's birthday dinner. The recipe worked out really well, but I'm glad I read the reviews. You definitely need to use a HUGE pan - this served eight people with plenty left over. I followed someone's advice and finished the chicken in the oven after browning it, then just arranged it on top of the finished dish. I also sauteed the shrimp in the same pan and set it aside before starting the rice. Threw in some cayenne pepper for a little heat. Other than those tweaks, it worked great - I used the exact amount of rice and liquid called for in the recipe and it absorbed perfectly. Will definitely make again when I want a showstopper! item not reviewed by moderator and published
We liked this recipe but have some comments and suggestions. The rice and water needs to be cut to work with a 15 inch paella pan. We used 3 cups rice and 4.5 cups water. Needed hot sauce to kick it up a notch to my personal taste. And I would add more broth too in the last five minutes of cooking to beef up the broth. We also substituted at least a cup of chicken broth for one cup of water. Wines to go with this dish: Tres Picos Garnacha from Borja by Borsao 2007 a fruit forward Spanish red, About $12 and Les Bois du Menestrel from Vacqueyras region 2005 a spicy, tannic and well constructed Rhone type wine. About $15. Cutting up the lobster tails for four was a bit of work at the start of the meal. We have lots of left-overs after a dinner for four. item not reviewed by moderator and published
I tried this recipe but the rice and water amounts don't add up. I think it is just a mistake but the recipe is otherwise great. In one of Tyler's other paella dishes the ratio is 1 cup of rice to 3 cups of water and that is what I used.. Without a lid that would make sense because of evaportion. Usually it is around 1 cup rice to 2 cups of water. 4 cups of rice would be a huge amount as well. This needs to be corrected. item not reviewed by moderator and published
My guests loved it and asked me for the recipe. I made a kosher version using Empre drumettes, Soyrizo instead of chorizo, and kosher artificial crab and monkfish instead of the shrimp and lobster. I prepped the day before by cooking the chicken and sausage. I assembled the paella in a wok (I don't have a paela pan). I rimmed the wok with lemon wedges prior to serving and the presentation was awe-inspiring. I found that the saffron will permeate the paella if it is added with the warm water. This recipe easily serves 10. item not reviewed by moderator and published
First let me qualify this. My wife is from Spain and we visit Spain every year. We have eaten Paella from various parts of Spain including Valencia, Cordoba, Toledo and Gran Canaria. Paella is made different all over Spain. I just made Tyler's Ultimate Paella and let me tell you it was great! I agree with some that more specifics should be put into the recipe on the size of the Paella pan. I cut the recipe in half and it filled my 16 inch pan. Some prior knowledge of making a Paella is helpful but I believe that the recipe is simple enough that the novice can turn out a Great Paella. Tyler, from a good ole Georgia boy you got it goin on! item not reviewed by moderator and published
This was our first time making/eating Paella at home. I really thought I'd be the only one to like it since the hubby and kids are not used to these flavors or chorizo for that matter. But, they all had seconds and ate until they were hurting, and my husband wants the leftovers again tomorrow. Speaking of leftovers... I thought 4 cups for my family of 4 would be just crazy, so I only used 2 cups of rice and 4 cups of water (actually 1 can chicken broth and the rest was water). Other alterations... I didn't have the short grain rice, so used medium grain. Also added dried cilantro, kosher salt and course black pepper to the chicken rub. I didn't have whole tomotoes, so used 2 8oz cans of prepared tomato sauce (had onion and cilantro flavor so thought it would go well, which it did!). I had to cook the rice about 10 minutes longer than the recipe dictated. Maybe I had the burner on too low. Next time... Next time I'll do everything exactly the same except I'll get some short grain rice and will just use boneless chicken breasts cut into smallish chunks. Some of the chicken I had cut up from the fryer was like that, and everyone was fighting over those. item not reviewed by moderator and published
It took more than an hour for rice to cook and not the 25-30 minutes as stated in the recipe. I finally had to put a lid on my pan. The seafood was too tough from being overcooked. Recipe only indicated salt to be added when chicken cooked. We had to add when eating. Too bland. I will stick to my original tried and true recipe. item not reviewed by moderator and published
Bijol comes from anannato, a flower. It is not a chemical substance. Thanks Irma item not reviewed by moderator and published
I added more flavor in the form of cayenne. Also, after frying the chicken i baked it in the oven at 375 while I continued cooking. The lobster I added earlier than the recipe says. You can easily add more spice to the chicken, too. You'll need to add more water, as it cooks. Great, great dish. But you really do need to know a bit about cooking to pull it off! item not reviewed by moderator and published
Want to impress? This will do it. Actually pretty simple too. Spent 3 weeks in Spain and this is the best Paella I ate. item not reviewed by moderator and published
Excellent presentation is one thing but the TASTE was beyond our greatest expectations. item not reviewed by moderator and published
Excellent! Not as hard as it sounds. Prep time takes time but nothing comlicated and once done you just put it all together and then it is 40 to 45 minutes till ultimate ecstasy!!! Try it and see for yourslf. Enjoy. item not reviewed by moderator and published
User: ROGER from san leandro, CA This guy is an idiot. If your chicken came out raw, then you don't know how to cook in general. Recipes are guidelines. Not absolutes. If something says cook chicken for 5 minutes, and it is not done after 5 minutes, cook it longer. That being said, recipe was very delicious. Plan on making it again for my Dad's birthday. item not reviewed by moderator and published
Excellent recipe item not reviewed by moderator and published
All & all food & taste was good. Mr. Ultimate needs to specify what size of paelle pan to use besides a large paella pan. Too much ingredients for my 13in paella pan. Cooked every thing to the tee as required to Mr. Ultimate. Chicken half rare, shrimp had to saute in separate pan. Rice very burnt @ bottom. Maybe you need one of those big paella pans that are 4 ft wide, HA HA HA. Do you know what I mean Mr. Food 911. item not reviewed by moderator and published
Made it for the first time yesterday.The prep time was way off.Maybe because it was the first time I did it. Instead of water I heated up chicken broth with the saffron in it.I took that from another recipe. After the broth came to a simmer I let it seep for 5 minutes or so. I also added cilantro which everyone thought added a great touch -it locked up the spice level.Next time I will use boneless chicken breast cut into bite size pieces.Will definitely make it again and soon! item not reviewed by moderator and published
my husband is from venezuela. he has had the real thing. he said this was very tasty! he ate two plates and wanted to reserve the leftovers. paella is supposed to be this very difficult, time consuming dish. the recipe really made it manageable. i used scallops, shrimp, clams, chorizo and chicken. i will definitely make this again. item not reviewed by moderator and published
It was awesome. item not reviewed by moderator and published
This recipe is just what I need.It is everything I love in a meal,the rice,spices,clams,lobster so devine. item not reviewed by moderator and published
If you have never made paella, this recipe will leave you somewhat dumbfounded and produce something not even close to what is eaten in Spain. It would be better to learn a bit more about paella then return and see what flavors Tyler is trying to get across. item not reviewed by moderator and published
I made this recipe for the first time for my parents 44th Anniversary. I wasn't sure I could pull it off but I did. This recipe was easy to follow and bests of all it's all done in one pan. The prep. is time consuming but well worth it. item not reviewed by moderator and published
I used my 15" paella pan designed to serve 6 as stated in the recipe. Should've known 4 cups of rice and an entire chicken plus plus plus would overflow the poor pan... Next time I'll add a little more seafood and keep everything else the same to feed 12 using my 22" pan. item not reviewed by moderator and published
Like others noted, this recipe made way too much food for one pot. I had to pull out my soup pot to finish it. Overall, I thought it was too much work and money for a bland tasting dish. The seasonings definitley need to be played with. Though I will say, the final product did look pretty. item not reviewed by moderator and published
Excellent! I made this in a dutch oven and still cam out great! I also did not have lobster and used mussels instead. The chorizo was really spicy and can be tasted throughout the dish! item not reviewed by moderator and published
This recipe made so much that I had to transfer it between three different pots and then finally a large foil pan to finish cooking. It was a wate of food and time... item not reviewed by moderator and published
Definite crowd pleaser. item not reviewed by moderator and published
This is a great paella recipe, even for someone who's never made paella before (like me). I found the directions easy to follow and the outcome was great - it tasted even better the next day. The only negative here was that I found that I had to increase the seasonings (except for saffron) to really get more flavors. Otherwise, it was great, especially the little crunch from the last-minute heating. item not reviewed by moderator and published
My first time making it was for a dinner party. My guest was from Cuba and he loved the paella. He was so thrilled that I had made something that was from his homeland. He said it was as good as his Mom's paella and it had been so many years since he had some that he felt special. item not reviewed by moderator and published
I have to admit, this dish cost me close to $60 for all the ingredients, but it is well worth it. One thing I would NOT recommend is buying a whole frying chicken. I would make this again buying chicken quarters/drumsticks/wings. It's very simple and would make it again! item not reviewed by moderator and published
I made this for a big family dinner after I saw Tyler make it on the show. It was really, really fabulous. I used boneless prime rib and followed the instructions exactly. There wasn't much gravy or juices (all evaporated) but the meat was juicy and full of flavor. I took off the crust before serving because it was VERY salty, and it tasted wonderful w/out it. I served with a side of horseradish and even though the juice evaporated in the pan, the juices flowed out of the meat. Everyone asked for the recipe. item not reviewed by moderator and published
Great and easy recipe. This recipe calls for water but I used chicken broth instead and it came out even better! The only change I will make on this recipe is putting less rice (3cups instead of 4 cups)because it's way too much food! item not reviewed by moderator and published
I have been making paella for years and have a few suggestions. ADD HONEY! Not enough to make it sweet but a tablespoon or two adds depth to the flavor of the saffron. I also use lots of saffron (at least 3 nice sized pinches). Saffron is such a wonderful spice and if you use it then USE IT! I also use arborio rice. I like a creamy rice even if it isn't appropriate. item not reviewed by moderator and published
I have tried a lot of different Paella recipes and this was by far the best! The only thing I would do different is use boneless chicken, but marinating it really makes a difference. item not reviewed by moderator and published
We used a thick cast-iron pan which may not have had the right qualities for Paella. I think it didn't cool down enough during the rice-cooking phase so the water kept boiling away and we kept adding more, leaving us with a more risotto-like consistency. We also kept it simmering for a long time before serving, which also limited the al dente-ness of it all. Still, it was tasty and impressive. item not reviewed by moderator and published
"Could of"? item not reviewed by moderator and published
Really?? You rated a recipe Tyler didn't cook item not reviewed by moderator and published

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