Reviewed: May 27, 2012

would have been 5 stars except that you used long grain rice which is all wrong for paella. SHORT grain rice is authentic and required!!!

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Reviewer:

Lester92109

Cooking Level: Beginning

Home Town: San Diego, California, USA

Reviewed: Apr. 29, 2012

This was my first time making paella. I followed the recipe with the exception of adding some lobster meat. Absolutely delicious! Alot of flavor...didn't want to stop eating. It made the house smell mouth-watering! Thank you for sharing!

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Reviewer:

ValLab

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Cooking Level: Intermediate

Home Town: Piscataway, New Jersey, USA

Living In: Monroeville, New Jersey, USA

Reviewed: Oct. 25, 2011

Have made this twice now with great results. Definately wait until the final step before adding your seafood. The shrimp, clams, scallops, etc only need to simmer for about 10 minutes. I used half chicken broth and half water instead of all water. I also use Mexican Saffron, which is much cheaper, but you need to double or triple the amount to get the right flavor. Finally, I added sausage both times and it really adds another dimension. I used mild Italian sausage the first time and kielbasa the second. Both were really good. I did use chicken thighs both times, but boneless breast would honestly be easier.

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Reviewer:

luv2bake

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Chandler, Arizona, USA

Reviewed: Oct. 16, 2011

This was delicilous, i cut the recipe down to serve 2 people and there was still enough leftover for the next day. I didn't add the chicken, however I did add calamari, mussels, clams, shrimp, jumbo prawns, scallop, cuttlefish, cod, and salmon chunks. I also added a dash of paprika, parsely(fresh), crushed red chilli and orgeano. and i substitued the water for chicken stock. It was a total hit, will definately be making this again!

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Reviewer:

gulabjamun

Reviewed: Apr. 11, 2011

Loved it! The only thing I did different was to use shrimp shell broth instead of water. A hearty paella, thanks for the recipe, it's a keeper.

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Reviewer:

SUGAR911

Reviewed: Sep. 19, 2010

Great recipe! Definately use the chicken broth instead of water. Add a beer with the chicken broth for great flavor. Lobster is fantastic in this dish. If you like to have some heat, throw some red pepper flakes in. We had a great time making and eating it.

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Reviewer:

Leila

Reviewed: Jan. 11, 2010

I served this up for a dinner party and wowed my guests. I've never made paella before, but this was pretty easy. I had to make a few alterations to the ingredients including a whole red bell pepper rather than the green, and I used a different selection of seafood. I omitted the peas and used basmati rice in lieu of instruction and it worked really well. Thanks for the lovely recipe! I'll be passing it around the whole family.

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6 users found this review helpful

Reviewer:

GeorgieGirlNZ

Cooking Level: Intermediate

Living In: Wellington , Wellington, New Zealand

Reviewed: Oct. 31, 2009

this was real good but i did do some of the things that others have said and i turnd out great. this is what i did 1) insted of 6 cups of water i did this 3C broth 2) i had extra canned tomatoes so i add 1C of the juice and 1C of wine. now the other thing i did was in a bowl i mixed everything together to sit and get all the flavors so that is peas i added corn to rice saffron broth mix and salt the last thing i also did was i have spanish olives in my decor as you may see in the pic well my guest loved it and cant wait for me to make it again

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Reviewer:

Elaine

Reviewed: Sep. 5, 2009

This recipe is so delicious. I used one can tomato sauce and frozen seafood mix. The amount is a lot (enough for about 5 or 6 people).

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Reviewer:

iman

Reviewed: Apr. 26, 2009

Great recipe overall, but our rice required at least 10 more minutes at a simmer to not be crunchy. We also followed advice to use chicken stock for 4 cups of the liquid, some hot sauce and rotelle. Makes enough for family plus company!

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2 users found this review helpful