Reviewed: Jul. 13, 2008

Simple to do and delicious! Our 8 and 6 year old LOVED it and asked me to make it again!

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mg


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Reviewed: May 1, 2008

Absolutely delicious, and really easy to make! I've never had paella, so I was a little worried, but it turned out fabulous. My husband and my daughter both loved it, though I did have to omit the shrimp because my hubby's allergic.

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Robin J. Sky

	Cooking Level: Beginning Home Town: Cleveland, Ohio, USA Living In: Sandusky, Ohio, USA
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Reviewed: Apr. 16, 2008

This was amazing! I used a little more celery, less shrimp and added scallops and clams. Also, I used two cans of diced tomatoes with green chilies, and used saffron instead of tumeric. My Irish husband had thirds and has been taking the leftovers to work for lunch! Definately a hit!

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SLHolahan

	Cooking Level: Expert Home Town: Slatedale, Pennsylvania, USA Living In: Hamburg, Pennsylvania, USA
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Reviewed: Oct. 20, 2007

Great Jambalaya, sorry but we made 3 paellas today (Party) THIS ONE stayed home!

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Sparks


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Reviewed: Jul. 9, 2007

If you liked this paella you should definitely try this recipe. I suggest that you add in seafood and chorizo but you could make it your own and add in anything you like. TRY IT!

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StephL


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Reviewed: Jun. 10, 2007

I've made this a couple of times - it is great. I found the rice cooked better when I halved the recipe and I add a couple of dashes of hot sauce (we prefer Cholula) when I add the shrimp.

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Weselberg


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Reviewed: Apr. 30, 2007

This is NOT paella. This is Jambalaya, and not a great one at that. Paella is made with saffron and not the other types od herbs listed, and it is traditionally made with whole chicken parts and seafood (most still in shells). For a better version of this recipe try searching for Jambalaya, and for authentic Paella, look for a recipe with seafood and saffron.

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FYRECRACKER

	Cooking Level: Expert Home Town: Beckley, West Virginia, USA Living In: Basking Ridge, New Jersey, USA
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Reviewed: Apr. 24, 2007

What makes the authentic Spanish Paella so flavorful is the use of powdered saffron. For this reason I eliminated the oregano and tumeric and used 1/16th teaspoon saffron. Its pricey, but you have to use only a wee bit to really enhance all the flavors of this wonderful dish. I also cut the broth to 3 cups and used 1/2c white wine, 1 pound shrimp not 2; 4 ounces of chorizo not 8 of italian sausage. Use peas instead of green peppers and you will have an authentic Paella. This is good...authentic is the best.Thanks Amy.

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MAGGIE MCGUIRE


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Reviewed: Feb. 13, 2007

I found that there wasn't enough liquid in this recipe to keep the rice from sticking to the bottom. It has the makings for a great recipe, but I had to modify the temperature and the amount of liquid the second time I made it.

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Shankari Sharma


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Reviewed: Jan. 20, 2007

Perfect paella, in my humble opinion. I too used chorizo and once the shrimp was in, we placed little neck clams on top and covered the pot until they steamed open. My gang and company couldn't get enough. Thanks so much Amy!

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LINDA MCLEAN

	Cooking Level: Expert Home Town: Livingston, New Jersey, USA Living In: Flanders, New Jersey, USA
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Reviewed: Dec. 16, 2006

We all love this recipe. Only change I made was to use a package of saffron rice mixed with plain rice instead of costtly saffron. Thanks so much!

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Carol Dormady

	Cooking Level: Expert Home Town: Woburn, Massachusetts, USA Living In: Santa Barbara, California, USA
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Reviewed: Dec. 9, 2006

This is sure to be a favorite at our family gatherings!!

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Taylorpdt


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Reviewed: Nov. 15, 2006

I had heard of this for years, but never tried it...Now that I have I will eat it often...

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Rhonda Brock Fuller

	Cooking Level: Expert Living In: Empire, Alabama, USA
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Reviewed: Nov. 4, 2006

I used chorizo instead of the sausages they mentioned, and it added a really nice flavor. I also used 3 parts chicken broth and 1 part white wine instead of all chicken broth. A dash of chili powder and substituting boxed saffron rice worked really well for flavor and price/ease. A quick and tasty meal!

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jesoilyons


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Reviewed: Oct. 21, 2006

Great recipe. Easy to make

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Marie


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Reviewed: Aug. 21, 2006

I used bulk Italian sausage for this, since that is what I had on hand, and I cut the recipe in half to feed two people. This still made a huge amount and it was really good.

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GINAH1

	Cooking Level: Expert Living In: Chicago, Illinois, USA
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Reviewed: Aug. 21, 2006

My husband & I made this when we had unexpected guests over. This was amazing. Very tasty and very filling. Will def be making this again..

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CHANDYCOOKS

	Cooking Level: Intermediate Home Town: Kottayam, Kerala, India
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Reviewed: Aug. 12, 2006

Good solid recipe for paella, relatively easy to make. I took the previous poster's advice and made the rice seperately, and then added about half the chicken broth so it wouldn't be too soupy since

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