I was really looking forward to this dish, but it was nothing like paella I remembered from trips to Spain. I followed the recipe very carefully; however, I was very disappointed with the results. Specifically:
* The combination of that much crushed red pepper and the zest from two full lemons made the rice very bitter (it made me wish I had saved my very expensive saffron). The rice would have been nearly inedible on its own without the chicken mixture to tone it down. I RECOMMEND cutting back on both the red pepper and lemon zest.
* The chorizo nearly overpowered the dish. If I try the dish again, I will skip the chorizo (though I actually enjoy chorizo). I RECOMMEND:
- Substitute a mild smoked sausage instead of chorizo
- If chorizo is desired,
> Reduce the amount at least by half
> If concerned by the fat, etc. of the chorizo, try substituting soy chorizo (or a 50/50 mix of soy and pork chorizo)
> To prevent possibly serving undercooked chorizo, fry it separately before adding it to the chicken mixture
* Consider enhancing the dish with additional types of shellfish; Since I'm a huge shellfish lover, I added pre-cooked hard-shell clams (heated until shells opened for 5 minutes in water, juice of 1/2 lemon, butter and some crushed garlic) and Jonah crab claws (boiled in bay seasoning for 6 minutes). I spooned the extra shellfish on top of the chicken/shrimp mixture with a little bit of the liquid from the steamed clams.
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I was really looking forward to this dish, but it was nothing like paella I remembered from...