Seafood and Chicken Paella with Chorizo

Sound good, but a question... before you add the canned tomatoes, do you strain them or ad with the liquid in the can? And can the chorizo be substituted?

I agree with reviwer Chris Berg below.
Use or make stock for the rice.
Add pimenton. Sure, the chorizo will have some, but add more. Also, saute the onions first and add rice then start adding stock.
Peas, lemons and herbs at the end will give it even more flavor.
I do agree with the OP that shrimp should be cooked either separately or late in the process, but use the shells early for the stock. There are many paellas where shrimp is added much to early and the flesh of the shrimp is just awful. Be kind in the cooking of the shrimp.

I’m about to make this recipe for about the fifth time- it’s amazing. I didn’t change a thing, except cockles are hard to find so I just used a pound of muscles.

We made this last night, following the recipe almost exactly. The only change we made was using chicken stock rather than water, assuming it would bring more flavor. The meal was excellent!

In the future, we plan to use sliced chorizo rather than ground, and we plan to try another user's suggestion of making stock out of the shrimp tails. we also under-salted this; the flavors didn't pop quite as much right away, but a little extra salt afterwards brought the flavors through. We'd double the batch next time, too, so there would be more leftovers!

Loved the process and the end result. Definitely recommend as way to enjoy some time cooking with your spouse/partner!

We made this tonight and it was excellent. We doubled it and made two paella pans full, and dropped one off for a neighbour. I just hope our teenagers don't clean up all the leftovers tonight so that we can have some for lunch tomorrow.

I have not tried this recipe but and agree that there are many ways of making paella I think some of the suggestions made by Chris Berg would improve the recipe and I agree, no arborio rice.

My puzzlement, however, is that the recipe starts by preheating the oven to 350, but I cannot see where in any step it is put into the oven. What did I miss? Every step has the ingredients cooked on the stove.

Recipe fixes needed to make this better: Use SPANISH chorizo, and slice, keeping them in rings instead of loosely crumbled. For MUCH better flavor, use shrimp or chicken stock INSTEAD of the 1.5 cups of water by simmering the shrimp shells and chicken bones that seem to have been discarded. Why discard the oil in step 2, or saute the chicken then?? Why not cook the shrimp in the same chorizo drippings? Why not cook the (RAW) chicken in that oil instead of cooking it in a different way that has no additional flavor? Why not use chicken thighs or drumsticks instead of boneless cooked pieces that should be sauteed and then cooked with the rice and its liquid to add flavor, as would sauteing finely chopped onions and red pepper strips to add color and flavor. Seems that several steps can be eliminated or changed to add more flavor. No garnish with yellow lemons , green peas, and or red pepper strips....? Why no paprika or cayenne pepper ? Just asking...

有很多方法可以使某一道菜. Try it or don't try it. But be kind.

Sprint—shame on you! If that is what the chef uses at her restaurant for HER paella, so be it! F&W is printing her recipe. Would be pretty arrogant of them to change the recipe of a chef’s POPULAR recipe.

Paella NEVER uses arborio rice. NEVER. The starch content in arborio rice leads to a creamy, soupy consistency and paella is a dry rice dish. Paella is also not covered until the heat is turned off and the socarrat is established. Shame on you, Food & Wine magazine. You should be embarrassed.

Made this for Sunday dinner for the Fam. They LOVED it and so did I. The recipe was simple and I had everything on hand - - Thanks for making this Painless

Can't see the other reviews and it is very annoying.