The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Nov. 12, 2009
Excellent! Couldnt find muscles, so left them out. Peas didnt do anything but add a color, the color is great, but dont fret if you dont have a handful of peas. Other than the muscles we pretty much followed the recipe, we eyeballed our measurements... Turned out very well and we would definitely make it again!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Oct. 30, 2009
Delicious, but I think the saffron was an unnecessary splurge b/c according to a native Spaniard, they just use yellow food coloring called "colorante" to get the yellow look. Also, you aren't supposed to stir it any more than you have to or it turns too risotto-y, and that's not the correct consistency.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Aug. 7, 2009
Just love it and I am serving it to my family this Sunday
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
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Reviewed: Jul. 21, 2009
It was alot easier than I thought. I used clams instead of mussels, next time I will try it with mussels, I also didn't have any white wine on hand so I used red instead and it was still good.
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Cooking Level: Intermediate

Living In: Kadena, Okinawa, Japan

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Jun. 27, 2009
PERFECT. Used medium grain rice and full 5 cups of stock, although it ended up a little on the salty side so I may cut out adding the salt in the previous step or switch to a water/stock mix. Used baby octopus in place of squid, added 2 teasp of paprika and small amount of fresh chilli in place of saffron at the same time as adding the wine and it was divine! Highly recommended! Did this in a large fry pan and it served 6 although it was all gone!! Perfect with the lemon wedges!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: May 20, 2009
This is a great recipe! It was perfect for a deluxe holiday dinner or potluck. It does make TONS of food - be prepared for leftovers. I didn't include squid (my guests don't like it) and I followed the advice of others and used Basmati rice instead of Arborio so that it wouldn't be too slimy. It was wonderful and everyone complimented it. Great recipe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: May 14, 2009
It turned out good, though I was disappointed in the flavor of the rice a little. I think a little saffron would have helped.
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Cooking Level: Expert

Living In: New York, New York, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.29 star rating.
Reviewed: Apr. 26, 2009
This recipe was just ok. It lacked a lot of flavor, which we tried to compensate for by adding our own blend of spices. I would recommend that to anyone trying this. We added cumin, cayenne, and others. We did like the rice though...nice texture.
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Cooking Level: Intermediate

Home Town: Lansing, Michigan, USA
Living In: New York, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Jan. 25, 2009
This was my first time making Paella after having it at a restaurant in Costa Rica. I made it for my husband and some friends and they all raved over this recipe! It was easy and we all had leftovers for lunch the next day. I also added some turmeric when I added the rice to give it some extra color. And I used extra shrimp in the place of the other seafood simply to keep the cost down. I will definately make this recipe again!
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Cooking Level: Intermediate

Home Town: Burlington, North Carolina, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.29 star rating.
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Reviewed: Jan. 25, 2009
I 100% agree with MIAX,I wouldn't ever use arborio rice for this recipe it is too creamy and it does look mor like risotto as oppose to paella. I will use long grain rice next time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Jan. 1, 2009
I received a paella pan for Christmas and decided to try this. Along with the pan, I received some very short-grained rice imported from Spain, used especially for paella. The recipe was great! The only changes I made were to substitute some scallops for the chicken and left out the wine because I didn't have any dry white. In reading about paella, I learned that the rice is actually supposed to cook until it's a little brown & crispy on the bottom. At least, that's how they like it in Spain.
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Cooking Level: Intermediate

Living In: Marquette, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Nov. 18, 2008
This was great. I did omit the squid and mussels due to personal taste, but otherwise followed the recipe.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Sep. 18, 2008
Very tasty and surprisingly close to the flavor of the paella I had in Spain. I made this using ingredients I had on hand so I didn't include the squid or mussels, but added canned clams and extra shrimp in their place. The only thing I will do differently the next time I make this (and I WILL be making this....again, and again, and again!!!) is to add more chorizo.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Aug. 12, 2008
Great recipe, although I replaced the chorizo with scallops. Yum!
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Cooking Level: Intermediate

Living In: New York, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Jan. 20, 2008
Can you say good eating? I made this today for company. They wanted the recipe right away. The hubby kept asking is it ready yet? I addition to the recipe I added scallops and lobster tail. I also added 2 tablespoons of sofrito(recipe here too). Left out the wine and used a 14 oz can of diced tomatoes. Excellent!!!
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Cooking Level: Expert

Home Town: Brooklyn, New York, USA
Living In: Covington, Georgia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
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Reviewed: Jan. 20, 2008
Instead of mussels I added bay scallops and I didn't have saffron so I bought long grain rice with the saffron already added. I also used a bit more chorizo. I think the brand of chorizo you use effects the flavor of the dish. This is a good recipe.
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Cooking Level: Intermediate

Home Town: Knob Noster, Missouri, USA
Living In: San Antonio, Texas, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.29 star rating.
Reviewed: Dec. 29, 2007
Not enough zest to this recipe
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The reviewer gave this recipe 3 stars. This recipe averages a 4.29 star rating.
Reviewed: Dec. 2, 2007
Maybe I put too much saffron or the chorizo didn't stick together but I found this way to overpoweringly spicy.
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Cooking Level: Intermediate

Home Town: Burbank, California, USA
Living In: Lompoc, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Oct. 20, 2007
I simmered 3 1/2 C chicken stock + 1 can of chopped clams w/bay leaf and 1/4 ts turmeric to speed up the cooking process. Also added 1/2ts paprika into the onion mixture. Rinsed long grain rice, no squid, no thyme for me. Good Variation! OK to use wok/non-stick pans, but the Paella Pan does help w/visuals=-)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Jun. 13, 2007
Please don't waste your money on a fancy "paella pan" unless you already have one...or your getting one as a gift but, just to let you know...I've made a fabulous Paella in a Wok.
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Cooking Level: Professional

Home Town: Toronto, Ontario, Canada

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