The Ultimate Paella

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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.

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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.

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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!

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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

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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.

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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.

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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!

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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.

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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.

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Delicious. I followed exactly the recipe. Turned out great. Very important to use short grain paella rice!