Portuguese Paella

From: BridgWest

On Jun 3, 2009

YUM!! Thank you very much for this delicious recipe. I was looking for a paella recipe to honour the memory of a great friend who cooked this for us, adding tonnes of love. I can't tell you how much it means that 'I got it right' first go, and on her birthday too... I made the recipe exactly as described and it was perfect - we had nine people for dinner and all raved about it. Thank You!

From: SavorFlavor

On Apr 22, 2009

Yummy Yummy Yummy! This is my first time cooking paella and it was a total success. I used 2 spicy chorizo links instead of the 1 link suggested. I also used Vigo yellow rice with saffron so I didn't need to buy the threads. The rice took a little longer to cook, but just stay patient! My husband took the leftovers to work the next day and all of his colleagues wanted the recipe! Thanks for posting.

From: Dreamgoddess

On Jun 1, 2007

This was my first time to ever try paella, and I loved it! I always thought paella was difficult to prepare, but this wasn't. It was super easy and had a wonderful flavor. Portuguese chourico is not available here, so I use chorizo. This was also the first time I've ever eaten chorizo sausage and I liked the flavor it imparted to the dish. I served the paella with Chiles Rellenos Puffs #221368 and to top off a fantastic meal, for dessert Crema Catalana #229274. Thank you for sharing this delicious recipe!

From: Chef #395482

On Aug 7, 2007

Very good. Next time I will add 1/8 - 1/4 tsp crushed peppers while sauteing the tomatoes, paprika and saffron; to bring some kick to the taste. Or perhaps a mildly hot sausage, to counter the mild flavors of the chicken and shrimp. I skipped the baking part. Once it starts boiling, reduce the heat to simmer and cook for 25 minutes. Stir in the shrimp and peas (I omitted the asparagus) and cook for an additional 10 minutes. Thanks for posting!