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"This is one of my all time favorite dishes. I've been experimenting for a year now and I think I've finally got it perfect. This recipe is for an 18" pallera cooked on an open flame (a weber grill works perfectly). For a smaller pan and stovetop cooking half the recipe.
Note: Some purists say an 'authentic' paella doesn't..."

Ingredients: shrimp, fresh parsley...

"A Sarah Jay recipe, from Fine Cooking, issue #37."

Ingredients: coarse salt, ground cumin...

"Sweet, Savory, and Spicy. Not too spicy though. This is good stuff. No seafood involved, although I bet it would be good with shrimp. I think this could use some more meat, but I'm a bit of a carnivore."

Ingredients: chives, cinnamon...

"PAELLA LOS PORCHES (Saffron Rice With Vegetables)"

Ingredients: garlic, green peppers...

"Plan to use this as a starting point & use whatever seafood we gather. Found this in the Tribune's Food & Drink Weekly Guide."

Ingredients: shrimp, dry white wine, garlic...

"I was sitting here looking at the other paella receipies and bumming out because I had no saffron and no money. THEN I realized I had Indian Saffron rice and then I was in business! This also borrows heavily from my experience in the Reynosa region of Mexico where they can make some fire!"

Ingredients: clarified butter, bouquet garni...

"A summer paella salad full of goodies! Rice mix is better if cooked the day before and refrigerated. This isn't essential but will help prevent rice from becoming soggy and will keep grains separate. I haven't included this day ahead step in the cook time."

Ingredients: ground turmeric, calamari...

"This rice dish can be used to stuff red bell peppers: slice the top of 4 red peppers, drizzle with olive oil and roast until softened, stuff with rice and serve. A recipe for UK mag FRESH."

Ingredients: cilantro, tomatoes with herbs...