This was very, very, good. The only reason I did not give it 5 stars was because of the large amount of red pepper, which I think would have detracted from the dish had I used it. I used 1/4 t., and more saffron, about 1/4 t. of threads. The amount of paprika would probably be too much if everything was cooked together like a typical paella, but I liked it this way. Cooking the rice separately speeds up cooking time and I do not think diminishes the end result. I didn't have lemons so skipped the zest and didn't miss it. Also, I started putting a lid on my skillet after adding the chorizo, because I was concerned about the chicken not cooking through; 2" chunks are pretty big. With the lid, the 30 minutes prep time and 30 minutes cooking time were accurate. My seafood was very cold and needed a few more minutes, no biggie. About saffron: The last few years I have been having great difficulty finding it in grocery stores, so took the plunge and bought 5 grams of La Mancha saffron on eBay for $30 including shipping. It is an enormous amount compared to the little grocery store tubes, and will last for years. With good deals on saffron and shrimp ($4/lb.), this was an economical dish and I look forward to making it again.
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