Reviewed: Dec. 26, 2011

Great starter dish for someone learning to make paella. This is the base for making almost any paella your hear desires. Bravo.

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Reviewer:

chandrabing

Reviewed: Dec. 6, 2011

Could eat this every day!!! husband loved it!

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Reviewer:

angiepangie24

Cooking Level: Intermediate

Home Town: Pembroke Pines, Florida, USA

Reviewed: Nov. 23, 2011

Just OK. Too much paprika for my taste.

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Reviewer:

Statlady

Cooking Level: Intermediate

Reviewed: Nov. 22, 2011

This is awesome! The rice alone is outrageous! I love rice and could not stop eating it! I used the zest of one lemon instead of two and it was just right. I used mild italian sausage instead of chorizo because that is what I had on hand. I reduced the red pepper to 1/3 tsp and paprika to 1 tsp for the kids' sake (3 & 5 yr old) and it's a good thing I did - the mild sausage was spicy enough for them (though very mild for the parents). Other than that, I used 1 tbsp dried parsley and the rest as directed. Just fabulous!

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Reviewer:

hike4diamonds

Cooking Level: Intermediate

Reviewed: Nov. 8, 2011

This was an excellent dish. My husband loved it. I used kielbasa instead of chorizo for my own personal preferences, but I really think that you could use almost any meat.

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Reviewer:

CARRIEHYDE

Reviewed: Nov. 6, 2011

Very good! I used andouille sausage and instead of shrimp I used clams and mussels. Also added a dry white wine to rice and my meat/seafood. ( broth was delicious) Tip.... I added a packet of Sazon to my chicken marinade!

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Reviewer:

Damore44

Reviewed: Oct. 30, 2011

We really didn't care for this, rice was way too lemony, not enough saffron and dry. The meat mixture needed more red pepper/onions and maybe some other vegetables, and the "sauce" it made was kind of bland, won't be making this again :(

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Reviewer:

LOVECED

Cooking Level: Expert

Living In: Hauppauge, New York, USA

Reviewed: Oct. 6, 2011

This was delicious! I usually use a lot of short cuts in making paella (prepackaged Spanish rice, no real veggies, etc.), but this is an easy version that is much healthier, and I will never go back! I followed the recipe pretty close, except I cut out the chicken entirely, and used jalapeno chicken sausage instead of chorizo. I also used short grain brown rice instead of white. This was a wonderful meal that lasted through the week as leftovers.

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Reviewer:

CaseyCooks

Cooking Level: Intermediate

Reviewed: Sep. 9, 2011

My hubby liked it, I didn't. I didn't think it was too original. Just tasted like shrimp-chicken-ground sausage over rice. I would recommend that after all the meat cooks, drain the grease and blood from the pan. Ew.

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Reviewer:

Sara Rajan

Cooking Level: Professional

Home Town: Mishawaka, Indiana, USA

Living In: Walkerton, Indiana, USA

Reviewed: Aug. 22, 2011

Oh so tasty! At first taste, seemed a little bland, but then that little fire hit our tastebuds. We don't like really hot food so used 1/4 tspn ground red pepper and vidalia onion. Not a fan of oregano so used marjoram, no lemons, so used lemon juice, couldn't find chorizo sausage so used sweet italian. With about 5 minutes left for rice to cook, mixed rice and meat pans together and let simmer to marry the flavors even more. Can't wait for leftovers tonight! Next time, would use just sausage and shrimp, due to personal preference. Thanks for the recipe mls.

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