My son made this dish as a course assignment in his high school Spanish class. It took about two hours to make, teaching the novice cook how to prep food. Overall, this is a 5-star recipe for flavor and texture. The delicate blend of lemon zest with the bite of red pepper, the hint of saffron, and the savory flavor of garlic, with a little parsley kick, stir fried in olive oil made the rice the best part of the dish. We discovered that the best meat in the mix was the shrimp. He used the small salad shrimp, rather than raw shrimp with the tails on, and this worked out perfectly, by adding the shrimp in at the very end so as not to overcook them. The chorizo had flavor of its own with more of a dusky taste which was slightly overwhelming to the delicate flavor of the rest of the dish. He thought that the next time the meats should be a mix of scallops and shrimp. He cooked the chorizo separately to cut back on some of the fat in the dish. It was wise to rinse the chorizo, not only to decrease the fat but particularly in light of its strong flavor. We were a little surprised that the recipe called for 2" pieces of chicken. The chicken could have been cut a little smaller for more flavor from the rub. We were initially surprised that this dish was for 8 servings, but after the explosion of flavor, it was about right. We all cleaned our bowls! It was so good we are still savoring the lingering flavor from the meal. Very filling. He did a fantastic job.
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My son made this dish as a course assignment in his high school Spanish class. It took about...