Reviewed: Jan. 3, 2012

Overall this is a good recipe, but it just wasn't a true Paella. I made this dish per the recipe and found it fairly easy to make. There are quite a few steps, but they're all easy and everything times together pretty well. The main reason that I didn't give this recipe 5 stars is because the Italian sausage just doesn't belong in this dish. Its completely wrong. I highly recommend using Chorizo instead. As for the seasoning, many other reviewers recommend using saffron, which I would try as well. Those changes would be enough to make this a true Paella and a recipe worthy of 5 stars.

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Reviewer:

Ducati996

Cooking Level: Intermediate

Home Town: Franklin, Tennessee, USA

Living In: Plainville, Massachusetts, USA

Reviewed: Jul. 31, 2011

Loved this recipe. I reduced the amount of meats and substituted Saffron yellow rice...it was very good.

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Reviewer:

hotrod

Reviewed: Jun. 26, 2011

This was very good. My husband said it was the best thing I had ever made - and I had burnt it too!

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Reviewer:

Reviewed: Apr. 28, 2011

This recipe is surprisingly easy and it was delicious!

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Reviewer:

evelyna

Reviewed: Apr. 21, 2011

Yummy! I used lamb sausage and omitted the turmeric, but otherwise followed the recipe. Delicious!

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Reviewer:

Christina

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Singapore, Central Region, Singapore

Reviewed: Jan. 19, 2011

I used this recipe as a starting point based on the ingredients I had on had and our dietary choices (we don't eat chicken or sausage). It was delicious though and appreciate the fantastic inspiration! These are the changes I made: I used Swai fish as the only meat and followed the directions that applied to shrimp for preparation, shredding it into chunks when fully cooked. I also didn't have (or couldn't find) salt so I substituted tamari. I added frozen peas as well and omitted bay leave because, again, I didn't have them. This is definitely a recipe I will make again and again!! Thank you!

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Reviewer:

KALLEYSINGER

Cooking Level: Expert

Home Town: Manteca, California, USA

Living In: Modesto, California, USA

Reviewed: Jan. 12, 2011

FAB DISH. USED GOYA YELLOW RICE AND COOKED IN LOW SALT CHICKEN BROTH. USED CHORIZO, SHRIMP AND MUSSELS. DID NOT USE CELERY OR CHICKEN. FAMILY LOVED IT

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Reviewer:

pamela

Reviewed: Aug. 23, 2010

I eliminated the hot links, oregano, tumeric and bay leaves and used saffron. A bit pricey, but a great idea for a special occasion.

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Reviewer:

Rose

Reviewed: Feb. 20, 2010

I made a few adjustments and it was delicious. I sauteed the onion, gp, celery and garlic then added the rice. Just like a real paella, I gradually added the chicken stock (double the amount) until absorbed. After about 20 min, I added all the remaining ingredients and simmered for an additional 10 min. I also sauteed some diver scallops and placed them on top of the paella upon plating. Will def make again!

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Reviewer:

MARY VANSANT

Cooking Level: Expert

Home Town: Mount Airy, Maryland, USA

Living In: Bradenton, Florida, USA

Reviewed: Jan. 24, 2010

All four of my kids liked it!!! How often does that happen? I made it in my electric skillet. The only change I made was to use a package of yellow rice (with Saffron in it).

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