Reviewer:

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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15 users found this review helpful

Reviewer:

geriwkr

Reviewed: Mar. 6, 2008

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

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2 users found this review helpful

Reviewer:

Buckskin

Home Town: Mukwonago, Wisconsin, USA

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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14 users found this review helpful

Reviewer:

Giancarla

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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2 users found this review helpful

Reviewer:

cooks4forty

Cooking Level: Expert

Living In: Stoughton, Wisconsin, USA

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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5 users found this review helpful

Reviewer:

Mrs. Gandee

Cooking Level: Intermediate

Reviewed: Jan. 3, 2011

The dish looked beautiful and tasted delicious! I wish it would have came out a little bit more dry, so next time I will add 1/4-1/2 less broth. I also added 1/2 a teaspoon of knorr chicken bouillon (not the cubes) and a sprinkle of sea salt to the actual rice. My fam loved it!

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Reviewer:

sofi143

Reviewed: Jan. 24, 2011

It was sooo easy. I was a little more generous with the saffron because I love it so much. Even my kids ate this all up with-out a single complaint about there being rice in it! They usually complain about rice.

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4 users found this review helpful

Reviewer:

Karin

Cooking Level: Intermediate

Home Town: Orleans, Ontario, Canada

Reviewed: Jul. 16, 2012

This recipe turned out excellent. I also added scallops, clams, & crab meat. I also took the advice of one of the comments and used clam juice and then added the broth. Instead of baking it, I used a dutch oven on the stovetop. Awesome recipe. Family loved it!

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Reviewer:

Traci Ellison

Cooking Level: Intermediate

Living In: Miami, Florida, USA

Reviewed: Dec. 25, 2012

I love that I could make this in the oven in a big roasting pan vs a paella pan (I doubled the recipe). I just checked it every 20 minutes, added more broth if it looked dry and cooked it probably for about an hour in total. I did use Arborio rice which made it more creamy than traditional paella, but I liked it much better this way. I also didn't add the shrimp and added scallops until 15 minutes before taking it out as it seemed like putting them in for an hour would dry them out. Guests devoured it.

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