Reviewed: Oct. 31, 2009

this was real good but i did do some of the things that others have said and i turnd out great. this is what i did 1) insted of 6 cups of water i did this 3C broth 2) i had extra canned tomatoes so i add 1C of the juice and 1C of wine. now the other thing i did was in a bowl i mixed everything together to sit and get all the flavors so that is peas i added corn to rice saffron broth mix and salt the last thing i also did was i have spanish olives in my decor as you may see in the pic well my guest loved it and cant wait for me to make it again

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15 users found this review helpful

Reviewer:

Elaine

Reviewed: Sep. 5, 2009

This recipe is so delicious. I used one can tomato sauce and frozen seafood mix. The amount is a lot (enough for about 5 or 6 people).

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5 users found this review helpful

Reviewer:

iman

Reviewed: Apr. 26, 2009

Great recipe overall, but our rice required at least 10 more minutes at a simmer to not be crunchy. We also followed advice to use chicken stock for 4 cups of the liquid, some hot sauce and rotelle. Makes enough for family plus company!

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4 users found this review helpful

Reviewer:

foodymom

Cooking Level: Intermediate

Home Town: Dover, Pennsylvania, USA

Living In: Prairieville, Louisiana, USA

Reviewed: Mar. 21, 2009

We had a few changes of our own. We used the rotel as someone else recommended. But, we only used half can of the habinaro Rotel. Couldnt get clams or mussells, so, we added some halibut and salmon. Increased the amount of shrimp and calamari. We didnt have any saffron so we used 2 packages of saffron rice instead. Overall it was awesome!!

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9 users found this review helpful

Reviewer:

kimberlylee

Reviewed: Feb. 16, 2009

I made this recipe this past weekend for my husband's birthday/Valentine dinner. It was wonderful and so easy. Lots of nice color to the dish. I added a dozen mussels as well as littleneck clams. I also added a variation of clamari so there were also the little spider like tentacles for texture. All in all, my dinner was a huge success. Thanks.

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2 users found this review helpful

Reviewer:

CAS

Reviewed: Feb. 10, 2009

This was very easy to make. My family loved it. As with most recipes, taste is subjective. We like spicy, so I made a few changes. I used a mixture of vegetable broth and fish stock (I made the fish stock with the shrimp and lobster shells). Maybe 1/2 cup white wine? As suggested by another reviewer I used a 14 oz. can of Rotel Tomatoes, I would change that to 28 oz. I added 2 tsp. of HOT paprika, too. Could use more heat, even with that added. I would also suggest not stirring so much, makes the rice mushy. Don't get me wrong, we LOVED this recipe and would recommend this easy recipe to anyone! Plenty of food leftover.

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6 users found this review helpful

Reviewer:

LovingIt

Reviewed: Feb. 8, 2009

This was delish! I did do a couple things different. I didn't have thighs so I used chicken breasts, I used turmeric since I didn't have saffron and I used zucchini instead of peas because we didn't have any of those either. Even with all the substitutions it as really yummy! We will definitely make it again - thanks for the yummy recipe. :)

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1 user found this review helpful

Reviewer:

Juliema

Cooking Level: Expert

Home Town: Appleton, Wisconsin, USA

Living In: Charlotte, North Carolina, USA

Reviewed: Jan. 19, 2009

I just spent a couple months studying in Spain where paella became my favorite food. This was good, but not quite what my host mom made for me. The rice could use a little more flavor.

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6 users found this review helpful

Reviewer:

Beckythecooker

Reviewed: Jan. 11, 2009

Wow, was this delicious! I made a few alterations - a friend who lived in Spain said you can substitue turmeric for the saffron without much taste difference and it worked great. I also had a bag of frozen paella seafood mix from Sam's Club - so I just guesstimated the amount needed. Use chicken breast chunks instead of thighs. I also followed the suggestion to substitue a can of Rotel (used Habenero Rote) for part of the diced tomatoes and that added GREAT flavor. This makes more than enough for 6 people though - we have a ton of leftovers, although that's ok as I don't mind leftovers! Thanks for an awesome recipe!

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58 users found this review helpful

Reviewer:

TAWNEY112

Cooking Level: Expert

Home Town: Elkhart, Indiana, USA

Living In: Waterloo, Iowa, USA

Reviewed: May 11, 2008

I made this yesterday with just a couple changes. I omitted the chicken and used fish broth rather than water. I would maybe use a mixture of fish and chicken broth next time for a little more flavor but this was overall a really yummy dish. Such an easy recipe once you have everything assembled. The combination of seafood was absolutely delish!

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17 users found this review helpful