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My review
Easy Paella
mls
"An easy to make paella using chorizo, chicken, and shrimp."
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Ingredients
1 h servings 736 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Ready In
- In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate. Watch Now
- Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes. Watch Now
- Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink. Watch Now
- Spread rice mixture onto a serving tray. Top with meat and seafood mixture. Watch Now
Nutrition Facts
Per Serving: 736 calories; 35.1 g fat; 45.7 g carbohydrates; 55.7 g protein; 202 mg cholesterol; 1204 mg sodium. Full nutrition
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Reviews
Read all reviews 358494 Ratings
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Most helpful positive review
1/5/2007
A great crowd pleaser. SOME SUGGESTIONS: For a more authentic paella, used smoked paprika (sweet, not hot) and cut amt in half. Also, use chicken with the skin on. The flavor is wonderful in th...
Most helpful critical review
5/29/2005
Decent. My main complaints are (i) because of cooking in separate dishes, the rice and protein flavors don't blend, (ii) the dish is a bit drier than paella should be, and (iii) there isn't e...
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1/5/2007
A great crowd pleaser. SOME SUGGESTIONS: For a more authentic paella, used smoked paprika (sweet, not hot) and cut amt in half. Also, use chicken with the skin on. The flavor is wonderful in th...
5/29/2005
Decent. My main complaints are (i) because of cooking in separate dishes, the rice and protein flavors don't blend, (ii) the dish is a bit drier than paella should be, and (iii) there isn't e...
12/16/2005
I loved this Paella. Added 16 oz can diced tomatoes and left out the lemon zest. Removed the casing and cut sausage into 2" pieces,cooking sausage ahead, drained the fat. Added some back in t...
12/15/2007
I've now made this recipe several times, and each time, I've done something different, but its always tasted fantastic. My changes: instead of using shellfish (due to allergy), I fried fish sep...
11/7/2005
I made this even easier by using prepackaged saffron rice instead of making my own. I recommend cooking the chorizo separately and draining it before adding it to the mix. I also cooked the shr...
1/9/2006
Great Paella "Corrorian"! Paella, no matter how you make it, is always a bit time consuming but in the end, it's certainly worth it. After marinating my chicken, I cut the chorizo into bite size...
8/11/2007
I used chicken thighs, one per person, instead of pieces. I doubled the saffron and also cooked the sausage first and drained the fat. Keep extra chicken stock handy to moisten the rice if nee...
5/10/2010
To get very moist rice, saute the finely diced onions until very translucent, approximately 15-20 mins., then proceed with Step 2. Approximately 13 minutes into rice cooking time, nestle shrimp ...