Fiesta paella with chicken and shellfish (Paella con pollo y mariscos) from My Kitchen in Spain: 225 Authentic Regional Recipes by Janet Mendel

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on August 03, 2015

    p. 177 - I don’t believe there’s such a thing as a bad paella but this was pretty close. I definitely wouldn’t make it again. Here’s why. The cooking process seemed ill-conceived and disjointed. Mussels cooked first then set aside. Some shrimp are cooked in advance, some left to cook in the paella . . . for 35 mins, ditto for the peas (including standing time), squid cooked for 47 mins. Needless to say, everything but the rice and the mussels were overcooked, the squid was inedible. Actually my shrimp were ok too as I opted to grill them and add them in the end. I omitted the yellow food colouring as well. I’ve never come across that in a paella recipe before. Unfortunately, I cannot recommend this one. We drowned our sorrows in a lovely Spanish wine mr bc selected for the occasion. The wine was worthy of a celebration. Photo here: http://chowhound.chow.com/topics/1020809?commentId=9669311#9669311

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