Reviewed: Mar. 6, 2011

I agree with omitting the peas & I prefer frozen haricot verts. I would also suggest visiting The Spanish Table for your paella pan (or many other needs). Awesome store! If you're ever in Santa Fe- worth a visit!

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Reviewer:

vcirclebar

Reviewed: Jan. 6, 2011

I make my paella without even peeling the garlic, and I also like to use green beans and red pepper. I also put slices of hard-boiled egg to decorate it when it's done. Also, instead of rabbit, I use Spanish chorizo.

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Reviewer:

JJDuque

Reviewed: Nov. 26, 2010

I followed recipe exactly. The rice was outstanding but the meat was disappointingly bland. I don't care about the recipe's authenticity but if you want a good dish, leave out the chicken and use the whole rabbit.

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Reviewer:

Reviewed: Aug. 24, 2010

Not hard to cook, but takes planning, makes a LOT of food

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Reviewer:

crusanowski

Reviewed: Jul. 11, 2010

Pretty close. In Spain, they would use Calasparra rice--or Bomba, for top drawer. "White rice" per se, doesn't work for me. I wouldn't attempt it without the good stuff from Murcia. And these short grains will probably affect the absorption, e.g., Bomba absorbs more than Calasparra. Not easy to find and not cheap. But not impossible, and what're you gonna do? No substitute, once you're addicted to the real thing.

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Reviewer:

Bo Stenberg

Reviewed: Oct. 25, 2009

This is one closest recipe to real paella I've found in this site.

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Reviewer:

Pablo

Reviewed: Aug. 28, 2009

One review mentioned "basil and olives" ... omg - hell no! I just got back from a honeymoon in Barcelona. This recipe is dead on ... I cannot wait to make it over and over and over again! Thank you so much!!!!

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Reviewer:

Erin Tagle

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Corpus Christi, Texas, USA

Reviewed: Aug. 6, 2009

Hi!! My name is Maria, and I'm from Valencia, also, I'm a cook, so I love paella and know really well how to make one, I'm 25 years old and almost every Sunday of my life I ate paella. The real Paella Valenciana doesn't have green peas, but you can add, when its the season, artichoke in quarters. Someone told you to add a bit of lemon juice over it before eating the paella, and I agree it makes the flavour more intense, but the acid of the lemon combined with the carbohydrates of the rice makes your digestion difficult. Only add lemon juice if its very oily, it would help your stomach. I don't mean that you can't add green peas to your paella if you like it, but in Valencia, no one does, maybe in some villages near it. If you want to try a very tasty one use dried cod, tender garlic and cauliflower. It's really nice. Another tipe of paella is the one with meatballs and red pepper.

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