36 Reviews of Portuguese Paella

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!

From: Peter J

On May 27, 2007

A really great Paella second to none I've had before! The saffron does add just that much more taste and everything came together beautifully. I used the very best local produce and herbs for everything and I'm glad I did, the only substitution I had to make was using Chorizo sausage for the Portuguese chourico because I don't think that is available locally.

From: Chef Kate

On Jun 26, 2007

Delicioso! I made only one change--used chicken breast instead of thigh. I was lucky to find chourico (which is so good--I'm glad I got some extra for the freezer), and followed the instructions which are nice and clear. You made your way into my heart!

From: katia

On Jul 24, 2007

An excellent recipe. It has it all in one pan. Easy to make and full of taste and colours. I used a greek sausage that is very similar to chourizo but I didn't change anything else. My family, all of them, gave a 5 star review. Its a keeper. Thanks for sharing!

From: LorrieK

On Jan 22, 2008

I've made this delicious and very easy dish 3 times. It's so pretty, it makes a perfect entree for company. The taste is better than what I've had in restaurants. The first 2 times I used bulk chorizo sausage, rolling it into smallish balls and browning them in olive oil (my store didn't have links). That worked well and tasted good the first time but the second time they wouldn't hold their shape. For the 3rd time making this dish, I ordered Portuguese chourico on-line. It came in links and was already cooked, so I added it in with the browned chicken thighs (which I cut into pieces). The flavor of the chourico blended wonderfully with the other ingredients. This recipe makes a fairly hearty amount for 6 people, but there won't be enough for seconds or leftovers. Thank you for posting my new favorite recipe!

From: Sheri Lou

On Jan 4, 2009

This is the easiest and best paella recipe I've found. I use Mahatma Saffron Yellow Seasonings Long grain Rice packet plus some regular white long grain rice to equal 1 1/2 cups. This way I can omit the expensive saffron threads. I then omit the salt, because Mahatma puts plenty of salt in their packets. I use low sodium chicken broth and a shredded rotisserie chicken. I omit the sausage (just personal preference). Thank you for posting this recipe!!

From: ~Rita~

On May 29, 2007

Very very good! I used 2 links chorizo in place of the 1 portuguese sausage, a whole red pepper that gave it a wonderful sweetness, 1 cup white rice to 2 cups of chicken stock plenty of liquid, But did have to cook for 20 minutes in the oven. Because the rice was not done and the tighs needed more time. I also used 3 cloves of yummy garlic. Thanks for all the goodness! I almost gave this 4 stars because of cooking time is off but the flavor, little fat, and ease of the recipe brings this to 5 stars easily.

From: cookiedog

On May 26, 2007

Delicious! A whole meal on a plate. There is something for everyone in this dish. Nice balance of textures and flavors. This is truly the way to anyones heart!

From: JanetC-KY

On May 31, 2007

Very good recipe! Not as difficult as some Paella recipes i've tried that have a multitude of simmer this and brown this steps. I used Chicken breasts instead of thighs because it was what i had on hands. They didn't turn out dry as I was worried about. The flavors in this blend beautifully. Thanks for the recipe!