15 Reviews of Paella

From: Ric of the Shire

On Nov 12, 2003

Very good recipe. The chicken broth is essential to paella. Would suggest saffron threads instead of ground. May be made without tomatoes for a more Cuban style.

From: Ladydi

On Dec 28, 2003

Getting ready to make it again. It is becoming a family favorite. When I visit son in law it is the first request. Great food.

From: Belgicook

On Jan 27, 2007

Great paella! Finishing it in the oven gives it an extra special feel. I used most of the ingredients but omitted the peas, clams and pimientos. Maybe next time I'll leave out the coriander as well. I doubled the recipe for 8 people (I knew they'd be hungry!) and I enjoyed the leftovers the following day. Thanks for a super recipe!

From: K & W & c

On Jul 2, 2005

I love this recipe, it always makes a great impression. My boyfriend and I love to make it together. It is worth getting the best ingredients, and eat with a great bottle of spanish wine. Get the best chorizo that you can, don't settle for the plastic cased kind, it diminishes the flavor, makes the dish mushy. P.S. It tastes even better the next day.

From: Chef #371915

On Apr 14, 2007

Very easy, did not have time to marinate overnight, nor did I add clams, mussels. Did use canned roasted tomatoes, red peppers, and corn. Minor adjustments but the flavor was excellant. Will certainly try this again!!!!!

From: Sharon11

On Oct 24, 2004

Served it when our turn to cook for 5 families (total 15 people)in NC. Ages 91-17 years old(majority adults about 50.). They don't like seafood, spices, or anything new. But, this was a fantastic hit. Said it was a 'keeper'. Used saffron threads, only shrimp, chicken, and chorizo sausage (without casing). Doubled the recipe. Cooked it while visiting with all people in large kitchen (weekly ritual). Served with salad and garlic toast. It was a fun dish and terrific meal. Everyone had seconds.

From: Sharyn Johnson

On Apr 13, 2008

Although I changed the recipe just a little and used linquisa instead of chorizo this was the very best, and was easy to fix. I prepared most of the ingredients the day before. IThe best idea was to marinade the shrimp and chicken. We had 6 friends for dinner and they were all impressed.

From: kimsdream

On Mar 28, 2009

It came ot great. I love Paella. I added the seefood at the end after cooked in frying pan with the marinate.

From: dtgadgetgirl

On Feb 24, 2008

My son and husband really, really, really (my 6 yr olds words) liked this recipe. Especially the mussels. The chicken and shrimp were very good and well seasoned after the 24 hr. marinating time. The saffron, being extremely expensive was wonderful and very fragrant. My house smelled great and it was a beautiful presentation. I only thought to take a picture after we had eaten almost all of it! We will make it again and hopefully remember to take a picture.

From: Chef RioRick

On Oct 15, 2007

Exceptional recipe - almost exactly the same as we served in the restaurant in Rio de Janeiro - we did "spice it up" a little with a local pepper sauce - the closest of which is a Louisiana sauce called "Crystal." Try Brazilian linguica (if you can find it) in place of the Chorizo - and some hearts of palm