Used to live in barcelona and the ingredients and measurements ALONE, indicate this is one of the more dead on recipes available online, so I tried it. I've made this over and over and over again. BIG paella fan and this is as good as I remember in Barcelona and if you're from Southern California, rivals Cafe Sevilla's paella. I used smoked paprika and I think that's what made it too good to be true. Go to La Tienda's website to buy your smoked paprika and paella pan.

Reviewed On: Nov. 9, 2008

this is truly a pasta dish that will knock the socks off of your family and guests! the corn starch is a definite must to thicken the sauce, and i learned a neat trick to add it without leaving clumps in your sauce that don't blend in. take about a cup of the cooked sauce in a seperate bowl, and add the corn starch to the cup of hot liquid and blend well. when it's blended, dump the cup of sauce back into your pan with remaining sauce and it will thicken nicely without the unstirred corn starch clumps!!!

Reviewed On: Jan. 9, 2006

I loved this! I made it for some guests and they were very impressed, calling it a perfect light summer meal. I also used basil/tomato feta. For the people who said it was dry, I think they thought that because they are not used to pasta that isn't saturated in some sort of sauce. This is exactly how a "light" pasta is supposed to be (typical of Greece and Northern Italy). Flavorful without the saturation!!

Reviewed On: Jun. 26, 2005