I admit, I did make some minor changes to the recipe. However, my rating for the recipe is based on the fact if you follow the directions you end up with a risotto consistency and NOT paella. The recipes calls for too much liquid. Despite knowing the recipe called for too much liquid, I went ahead and followed the directions and was greatly disappointed. For "rice" it's best to use 1 part rice and 1.5 parts liquid. When using arborio rice if you use more liquid you get risotto. 12 oz. of rice is 1.75 cups of rice - so the maximum amount of liquid you should use is a generous 2.5 cups. I omitted the white wine for religious reasons - but used 3 1/2 cups of liquid and ended up with risotto. Despite my best attempts to boil the extra liquid off it didn't work. With all that said I would highly recommend cutting back on the liquid by at least 1 cup - and adding more, if needed, as you stir occasionally. I also used soy chorizo (aka soyrizo) instead of pork chorizo. I recommend using 1/4 tsp saffron and 1/4 tsp of smoked paprika (or Spanish paprika). This will increase the flavor greatly and is more traditional. I would start with 1 tsp of salt and add more if needed (depends on how salty your broth is), use 1/4 tsp of black pepper. I used 1 cup of peas and I tripled the amount of shrimp. Overall it was tasty but disappointing. Next time I'll make it with less liquid and will most likely be pleased.
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I admit, I did make some minor changes to the recipe. However, my rating for the recipe is...