Seafood-and-Chicken Paella with Chorizo
A crisp, grapefruity Spanish Verdejo is perfect with paella.
Recipe fixes needed to make this better: Use SPANISH chorizo, and slice, keeping them in rings instead of loosely crumbled. For MUCH better flavor, use shrimp or chicken stock INSTEAD of the 1.5 cups of water by simmering the shrimp shells and chicken bones that seem to have been discarded. Why discard the oil in step 2, or saute the chicken then?? Why not cook the shrimp in the same chorizo drippings? Why not cook the (RAW) chicken in that oil instead of cooking it in a different way that has no additional flavor? Why not use chicken thighs or drumsticks instead of boneless cooked pieces that should be sauteed and then cooked with the rice and its liquid to add flavor, as would sauteing finely chopped onions and red pepper strips to add color and flavor. Seems that several steps can be eliminated or changed to add more flavor. No garnish with yellow lemons , green peas, and or red pepper strips....? Why no paprika or cayenne pepper ? Just asking...Read More
There are many ways to make a certain dish. Try it or don't try it. But be kind.Read More
Sprint—shame on you! If that is what the chef uses at her restaurant for HER paella, so be it! F&W is printing her recipe. Would be pretty arrogant of them to change the recipe of a chef’s POPULAR recipe.Read More
Paella NEVER uses arborio rice. NEVER. The starch content in arborio rice leads to a creamy, soupy consistency and paella is a dry rice dish. Paella is also not covered until the heat is turned off and the socarrat is established. Shame on you, Food & Wine magazine. You should be embarrassed.Read More
Made this for Sunday dinner for the Fam. They LOVED it and so did I. The recipe was simple and I had everything on hand - - Thanks for making this PainlessRead More
Can't see the other reviews and it is very annoying.Read More