First let me say the only thing I changed in the recipe is that I used 6 ounces of bulk chorizo because that's what I had on hand. Otherwise, I followed the recipe and technique exactly. This recipe was awesome! I was a little worried about shrimp being overdone at 20 minutes in the oven, it was fine but don't leave it in any longer. Don't skimp on simmering the shells with the broth, this added a lot of flavor! Saffron is pricey but please invest if you can. It does make a difference. The rice in the dish comes out slightly firm, it is not runny or creamy like risotto, it is nice and fluffy. I used a cast iron skillet. This recipe is a keeper! Thanks!
Very tasty. Definitely will make this again !
I don't think I have ever made a dish in my life more perfect. I am a man. I was single for 40 years before I met my wife. I made what sounded good to me. I am 60 years old. before my wife had a stroke 8 years ago we took turns, I cooked the meals half the time. I have cooked all the meals since then. The meals that count, that I can take some time with are usually Sunday night. The store I shop at doesn't sell Saffron, I had to go to a second store to get the saffron. I couldn't fine the arborior rice so I used Jasmine rice. I have never cooked with saffron or used the shrimp shells to make a stock. I make decent meals every day but this was off the charts . Thank you.
This base paella recipe was fantastic. The use of shrimp stock from the skins I think was the most important thing and a technique I'm happy to add to repertoire. I didn't bother with the saffron and ended up using long grain rice which resulted in a different cooking time. I also used andouille sausage which I think was perfect. I will be adding this recipe to my list of dinner meals and will likely add mussels clams and squid in the future.
My whole family loved it! I did use Pepperoni instead of the recipe sausage. I also used 2 lbs of medium shrimp instead of Jumbo shrimp. I used my regular "Jasmine" white rice and used their required amount of liquid. I think it took a little longer than your time required to soften after baking. The only reason for the changes was I didn't have all of the ingredients. Ti came out excellent & I will surely make it again
This was the first time I made paella and turned out wonderful! Followed the recipe almost exactly only used green bell pepper instead of red and kielbasa sausage for the Spanish chorizo. Also I had to add a little water after taking it out of the oven (but maybe that was because I ended up with a bit less than the 2 cups of prepared broth it calls for in the beginning). I then covered my pan with its lid and cooked it on low for about 5 minutes and got those bits of golden caramelized rice Chef John's mentions in the video. This was really easy for a very tasty meal and also the cleanup was a breeze:) Thank you Chef John! Update: the second & third times I made this (within a month;) ) I added 1 lb. shoulder pork in pieces (previously cooked in a separate pan and seasoned with salt & pepper). I also didn't have chicken broth so used water with 1/4 onion 3 cloves of garlic and 1/2 tsp salt. I also doubled the saffron (used 1 tsp). added a handful of green beans and used 1 whole cup of peas it was delicious!
Not too quick not too easy but well worth it!
I have never had Paella before so I am not sure what it is supposed to taste like. I used both Saffron (more than required) and smoked paprika and found it bland. I didn't change anything else except for the shrimp skins - I didn't have any. That may be the difference. Other than that everything cooked perfectly with the time given. Overall I will give it a 4 and give it one more go with the shrimp stock.
Came out great did not follow recipe exactly made some subs used Sazon con azafran ground chorizo medium grain rice and added diced chicken breast. Added shrimp at end when finishing on stove added liquid as needed. Came out nice and creamy great flavor. Disappeared would make again
I followed this recipe exactly as written and my rice didn't cook in the time specified and my shrimp was way overcooked. I thought 20 minutes in the oven with shrimp was a little too long. I should have added them in the last 10 minutes of cooking. The flavor was great with the saffron and shrimp tail broth that was made.
