Reviewed: Dec. 29, 2011

Flavor was incredible, I only added 3/4 tsp turmeric, one more cup of peas and 2 sliced young garlic stalks. My fault was using brown basmati rice which took forever to cook, and bad quality frozen lobster tails from Safeway. I'll definitely use this rice recipe again for chicken next time.

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2 users found this review helpful

Reviewer:

Eqofsf

Reviewed: Nov. 26, 2011

mjög vel heppnað, nóv 2011, Binni og Eva með okkur, Halla vantaði kartöflur eins og fyrri daginn

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2 users found this review helpful

Reviewer:

uppskriftir

Reviewed: Oct. 13, 2011

I only used the spices and herbs, substituted keilbasa sausage for the shrimp (since im allergic to seafood) This was soooo good! and easy! I will be making this more often, SOON! thanks for posting

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4 users found this review helpful

Reviewer:

nitra813

Reviewed: Sep. 9, 2011

I spent the summer in Madrid and this WAS the most authentic recipe I have made. I changed a few ingredients...More shrimp, no mussels, lobster or clams. However I did add diced 4 oz.can of octopus in garlic oil and I used diced chicken breasts--mainly because I had them on hand!

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5 users found this review helpful

Reviewer:

Elizabeth

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Palm City, Florida, USA

Reviewed: Mar. 24, 2011

Great recipe - to answer a previous user the trick to "yellow" and colorful rice is the saffron! Add more as another user did (even though it's red) it will make the rice a beautiful yellow color.

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16 users found this review helpful

Reviewer:

angelesta

Supporting Member (Click to learn more about Supporting Membership)

Home Town: Valley Cottage, New York, USA

Living In: Stoneham, Massachusetts, USA

Reviewed: Jan. 21, 2011

This was my first attempt at Paella and it turned out wonderfully! I read somewhere that turmeric can be used in place of saffron--although not the same it is definitely less expensive BUT beware...a little goes a long way!

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12 users found this review helpful

Reviewer:

Allison

Cooking Level: Intermediate

Reviewed: Jan. 10, 2011

This was our first time making Paella. I substituted crab for lobster, but otherwise followed the recipe. My son, the picky eater, even enjoyed it. Next time, I will not choose to butcher my own chicken....I would use skinless/boneless thighs. Also, mine was not as colorful as the picture...very white / light colored....not sure how to get such rich colors. In looking at other paella recipes, I may choose to add some tomatoes to this next time around to brighten it up. Overall a thumbs up....My son said, I can make this again.....

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10 users found this review helpful

Reviewer:

mmaassen

Reviewed: Jan. 28, 2010

Your recipe is great! There are many different things that can be included or omitted in paella and the recipe changes from one region to the next. I use 3 times the amt of saffron and omit the curry. Good job on your recipe. Thanks!

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35 users found this review helpful