Reviewed: Nov. 2, 2009

My sister made this...she used scallops instead of clams, yellow instead of white rice, omitted the saffron and used about 4 1/2 cups instead of 5 cups broth...it was PERFECT...now I can't wait to make it...thanks

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Mrs. Gandee

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Reviewed: Oct. 5, 2009

I made this in the dutch oven while camping - all in one pot. I doubled the shrimp and added a little cayenne (I used mild chorizo). It was delicious! It serves way more than six though. I fed six hungry adults (some took thirds) and a handful of kids, and we had leftovers.

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cooks4forty

Cooking Level: Expert

Living In: Stoughton, Wisconsin, USA

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Reviewed: Apr. 18, 2009

AAbsolutely superb. I added scallops, mussels and more clams to the recipe. It was an instant hit!

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Giancarla

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Reviewed: Mar. 6, 2008

Not Paella without Saffron! My mistake, there is Saffron!

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Buckskin

Home Town: Mukwonago, Wisconsin, USA

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Reviewed: Sep. 24, 2007

Served this recipe to a monthly dinner group and it was a hit! Recipe was easy to follow. Be prepared, this makes a good hearty serving and filled up a casserole dish easily to the top.I substituted 1 cup of clam juice with the chicken broth and it kept it moist. Will definitely serve again!

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