13 Reviews

This turned out quite tasty. It wasn't difficult to make, either. My only complaint is that there seemed to be too much liquid and it turned out a little soggy; there wasn't much of the crispy rice at the bottom of the pan like there should be with good paella. I would use this recipe again, but I might omit a half-cup or even whole cup of water next time.

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Hastur August 21, 2010

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.

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rbalcom November 05, 2007

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).

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Zaza! August 01, 2006

Although this recipe may appear complicated it is deceiving. It is easy to put together. I baked mine in the oven(in a wok!) and had time to do other last minute details before my company arrived. I made this for a girls evening dinner at my house and it was a huge hit! It is not only a feast for the tummy but also for the eyes. My guests were very impressed. I added chicken pieces and a few links of chorizo cut into pieces and served it with a green salad, crusty bread and olives. It is very authentic to what I ate in Spain and will make it many more times. Thanks for a great recipe!

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Lynn302 January 18, 2005

I made a few small changes, adding some garlic and using chicken, pork sausages, slices of Lomo (Spanish ham sausage) and king prawns, and the recipe worked perfectly, absolutely delicious and very quick to cook. Thank you canarygirl!

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Chris Wilson UK August 06, 2003

This was pretty yummy, it just needs to be adjusted to personal tastes! Add a little hot sauce, old bay and played with from there. thanks for posting this!!!

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Chef GreanEyes December 27, 2011

I had never tried Paella before and this was the first time for me cooking it. Very versatile too. I did make a few changes I omitted the red pepper, clams and squid, didn't have it. I used green onions, dried roasted tomatoes (home grown), roasted bell peppers and banana peppers (home grown), used fresh basil in place of thyme and added chicken. Did everything else as directed. This has the most awesome flavor!! The roasted veggies just put it over the top! DH devoured this and said it was the best he had ever tasted. Served with crusty bread...Yum!! Thank you for this recipe...it is definitely going in rotation of our menu plan!

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Heartspell July 22, 2011

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!!

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FoodFromSicily April 13, 2007

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.

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Carla R July 10, 2005
Paella