Traditional Spanish Paella

  • ilistem Posted: 06/16/10
    Worthy of a Special Occasion

    Excellent. I have made this many times now to rave reviews. Plus I have adjusted the recipe according to ingredients I have on hand or to food allergies of guests. I have always used chicken breasts and kielbasa with shrimp. Sometimes adding prosciutto but I have never used mussells, which I would like try. I use Mahatma saffron rice in 5 oz packages. (I use three for the recipe)

  • eerrico Posted: 03/16/09
    Worthy of a Special Occasion

    I have made this recipe twice, first time, I used chicken breasts instead of thighs because I couldn't find them, and it was fantastic! The second time I did use the thighs and did not like them at all, it made the paella kind of "greasy." Before I put the leftovers away, I removed and discarded the chicken, and the next day, it was fantastic! So, lesson learned, next time, use chicken breasts, and try reheating it the next day by putting it in a metal dish with some water and covering with foil... Even better!

  • prgirl42 Posted: 05/07/11
    Worthy of a Special Occasion

    This is fantastic - made it last night for a group of friends and they all kept going back for more.It's very forgiving with substitutions. You can use any spicy cured meat for the chorizo - I used some spicy italian cured meat I had left over. I didn't use red pepper either but added a few drops of tabasco, and I used less onion and parsley and it still tasted great.

  • sammyk1ns Posted: 07/25/13
    Worthy of a Special Occasion

    I think it is a little risky to cook a chicken thigh in 19 minutes when you are resting it so much - perfect for bacteria growth

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