Paella

From: Chef #613282 Ahnasmom

On Nov 5, 2007

Really Tasty!! I used organic long grain rice so I added earlier to be sure it was cooked. Had some leftover...tasted even better the next day. Easy to make...my kids helped chop veges and read the recipe. Husband and mother-in law like it alot !! She's hard to please so thanks for a good one.

From: FoodFromSicily

On Apr 13, 2007

Great Recipe. I modified it a bit. To make this very low in cholesterol I used scallops instead of shrimp. Instead of five cups of water, I used 4 cups chicken broth and 1 cup white wine (omitting boullion)also doubled the amt. of garlic and sweet peppers. added 1 minced serrano chile, 2 tsps paprika. Please don't forget the saffron either, IMHO no paella is complete without it. Turned out perfect! Thanks!!

From: Zaza!

On Aug 1, 2006

I think arborio (the kind used in rissoto)rice would work best in this dish. It does need saffron as that is really the essence of the dish. I think it needs peas. In my view, you can't have paella without peas, but that's a matter of taste (actually that's usually how the Spanish do it too).

From: Carla R

On Jul 10, 2005

I was disappointed. Maybe I did not make it right...I did not have saffron handy so maybe that makes a big difference but one thing is for sure: I am not a fan of Uncle Ben's rice. I do not like its texture or flavor but especially its texture does not compare to real rice. If I make it again I will use jasmine rice but I'm not sure I'm a paella fan.