I've only had paella a once in a chain restaurant, so I'm not sure how authentic this recipe is, but it was very good. I looked at some of the other recipes and changed a few things. First off, I didn't have any saffron, or the $$ to buy it, so I did without. The chorizo I used was very greasy, so next time I'll cook that separately, drain some grease, and add it to the mix. I added tumeric to give it a yellow color, and thyme for a little more flavor. I also added about a half cup of white wine in place of a half cup of chicken stock, mostly because I love cooking with wine. Lastly, I added some diced tomatoes.

Reviewed On: Mar. 28, 2009

This was fantastic. I couldn't find Garam Masala so I used the Easy Garam Masala recipe. I also added about 50% more than the recipe called for.

Reviewed On: Mar. 15, 2009

This was great in Chicken Makhani.

Reviewed On: Mar. 15, 2009