Quick & Easy Paella - Oven Baked Sausage & Shrimp Paella Recipe

[mrdasilver]

Made this recipe for the first time the other day with the exception that I added chicken thighs, which I marinated overnight in olive oil, smoked paprika, dried oregano, and salt, and I used a cast iron pan instead of a regular stainless steel one or a paella pan. It was basically one of the most intense, complex, delicious dishes I've ever made. Do I care whether or not it was traditional paella? Not a single bit, and neither did my friends who ate it and thought it was one of the best things they've ever tasted.
Thanks for sharing the recipe, Chef John!

[syn]

I will confirm Chef John's assertion that ladies love paella. I am a lady and I love paella, so clearly this is accurate information.

[nychold]

"...you'll start doing a design, and by the end you'll give up and just start putting them wherever you have an open spot (that's just how it's going to work)..."

LOL Truer words were never spoken.

[strong-tower]

I don’t even reply to most people’s comments about how something SHOULD be done according to them. As long as the people I cook fore love my food, nothing else matters. I rarely cook dishes exactly the same way, often experimenting with ingredients. I also get lots of inspiration from YouTube videos such as this one. Keep up the great videos!

[luciadiaz]

I made this for dinner this turned out great I recommend this for anyone who wants to try this.

[JAMAEL]

Best rice dish that didn't go wrong. I have a fear of rice. However, it came out great. I and others were amazed that I cooked this great dish. Thank you Chief Frank!

[PatrickLeonardva]

Chef John - HOME RUN - this meal was a total hit with my guests - I just happened to have saffron in my cupboard and decided it was time to use. I did add canned clams and juice to up the taste, but totally kept to your technique. Wow, easy to make, very tasty, and totally impressive on the table! As always - you are my go to guy for technique in any dish I am looking to try - yay! You rock!!!

[rondog]

This is still one of the best dishes I've made from you, John. I've made it about 4 times and it gets better every time.

[mikeyllo]

This guy and his delivery was super cool. There were some "hidden nuggets" in there that made you think. Love it!

[Coral]

This is proof that my phone is reading my mind. I watched one of your videos yesterday and answered the ending tag by thinking "Paella". Lo and behold, what pops up in my feed today? PAELLA! 😁 Your voice is very soothing and instructions are easy to follow. Thank you.

[HeavyMetalMike]

After watching this about 10 times, and recently visiting Barcelona where I had some great Paella, I decided to try this out.

Mine came out of the oven with no visible liquid and some of the rice still nearly raw. I wonder if it's because I used the small oven on my double oven, if maybe being closer to the element evaporated the water too quickly. But I just put it on the stovetop, added about a cup of extra broth, covered for a few minutes, uncovered, and after about 10 minutes it was perfect. It even ended up with crusty rice on the bottom which was amazing!

Thanks Chef John!

[qvle]

Loved it!! I ate a lot of paella in España and so badly missed it, but all the recipes are too daunting for me.

Thank you for creating a simplified version!!! Lol chef John I love when you say, shake-a-shake-a and round the outside, round the outside, your voice is calming which I especially need in this moment of me being terribly sick. Thank you!!!

[drumworksinc]

Thanks man you have made me the hero in my kitchen.

[alkoenig]

You now have your very own folder in my bookmarks! Thank you for such fantastic recipes!

[chitasal]

Splendid version of Paella, thanks so much, for people like me that I dont like complicated dishes, fast, simple and delicious, thanks so much, my friend.

[Fernandaohashi]

"the world's kinkiest spice" I'm still laughing, love your recipes LOL

[tapsars]

Excellent idea of using the discarded shrimp shells for making stock .

[SUPERIMIAINI]

Made this recipe tonight, with spanish chorizo, Jumbo shrimp & two 4oz lobster tails. One word comes to mind, OMG! This was so good, followed the recipe as specified. Broiled the lobster tails with a garlic butter *home made, 7 minutes @ 500 degrees un-covered *after separating from the shell and you're good to go. Can't stress enough how good this came out! Thanks Chef John.

[kennyobrien]

I've made this recipe a dozen times in the last two years, and I'm making it again tonight. Thank you!

[takischristofilis]

Cool and smooth piece of solid unabated transparent consequential cooking...way to go...