First let me say the only thing I changed in the recipe is that I used 6 ounces of bulk chorizo because that's what I had on hand. Otherwise, I followed the recipe and technique exactly. This recipe was awesome! I was a little worried about shrimp being overdone at 20 minutes in the oven, it was fine but don't leave it in any longer. Don't skimp on simmering the shells with the broth, this added a lot of flavor! Saffron is pricey but please invest if you can. It does make a difference. The rice in the dish comes out slightly firm, it is not runny or creamy like risotto, it is nice and fluffy. I used a cast iron skillet. This recipe is a keeper! Thanks!
Was this review helpful?
0 users found this review helpful
First let me say the only thing I changed in the recipe is that I used 6 ounces of bulk...