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Seafood-and-Chicken Paella

Recipe photo courtesy of Earl Carter

Dried chorizo contributes a spicy note to this paella made with chicken thighs and fresh mussels and shrimp. Saffron, which is traditional in the Spanish rice dish, adds a vibrant gold color and distinctive flavor.

Source: Everyday Food, October 2009
Total Time Prep Servings



Cook's Notes

Pimenton, which is rich and smoky but not very spicy, is a classic ingredient in Spanish paella. Smoked or sweet paprika is a good substitute.

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How would you rate this recipe?
  • cebosky
    16 FEB, 2011
    I really enjoyed this dish Thank you
  • CeciliaPrytko
    22 JAN, 2010
    This was excellent! The only thing I did different was to use a large can of diced tomatoes (and reduce the water (broth) by 1 cup) and I used an envelope of saffron-flavored seasoning by Goya, instead of saffron. I will definitely make this again!

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