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Maria's Paella
Have made this twice now with great results. Definately wait until the final step before adding your seafood. The shrimp, clams, scallops, etc only need to simmer for about 10 minutes. I used half chicken broth and half water instead of all water. I also use Mexican Saffron, which is much cheaper, but you need to double or triple the amount to get the right flavor. Finally, I added sausage both times and it really adds another dimension. I used mild Italian sausage the first time and kielbasa the second. Both were really good. I did use chicken thighs both times, but boneless breast would honestly be easier.
1 user found this review helpful
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Reviewed On:
Oct. 25, 2011
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