Portuguese Paella

From: Chef #493093

On Oct 28, 2009

Don't make this without a trial run. Cooked this in the oven an extra 5 min. since the shrimp weren't done. Some of the arborio rice came out overcooked and mushy, while some was undercooked and chalky. Next time I'll make it entirely on the stove so it can be stirred frequently and tested.

From: Camaro Chic

On Jul 10, 2009

Hate it when people change recipes but I had to make due with what I had. Used chicken breast cut in about 1 inch chunks and slightly cooked (no pink outside) during the initial browning. Followed recipe exactly but substituted about 1/2 bag of fresh baby spinach, chopped, for the asparagus. Will make again for sure. Thank you for a good recipe that was relatively easy to make.

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!