48 Reviews

My family really enjoyed this recipe. I did make some alterations based on the ingredients I had on hand. I did not have saffron and I used italian sausage and it still came out great. Also used smoked paprika instead of sweet. I will def make this again.

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Oh Taste & See... January 19, 2010

This was very nice. I'd never made paella before (or tasted it, to be truthful) and I'd never cooked with saffron but I splurged on some and this looked like a good recipe to try out. My husband wasn't sold on the saffron taste -- said it was a bit bitter for him -- but that it mellowed down in the leftovers the next day. Personally I loved the saffron taste. I did make a couple changes. Since we don't eat pork, I used some turkey hot italian sausage links and I cooked the paella completely on the stove top because I had bread baking in the oven. I don't like bell peppers but since the red would look nice and I know my husband likes them, I put them in. They really added a nice taste and I'm glad I used them (but if you tell anyone I said that about bell peppers, I'll deny it.) This is definitely a keeper.

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Twiggyann November 25, 2009

Don't make this without a trial run. Cooked this in the oven an extra 5 min. since the shrimp weren't done. Some of the arborio rice came out overcooked and mushy, while some was undercooked and chalky. Next time I'll make it entirely on the stove so it can be stirred frequently and tested.

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quit2k October 28, 2009

Hate it when people change recipes but I had to make due with what I had. Used chicken breast cut in about 1 inch chunks and slightly cooked (no pink outside) during the initial browning. Followed recipe exactly but substituted about 1/2 bag of fresh baby spinach, chopped, for the asparagus. Will make again for sure. Thank you for a good recipe that was relatively easy to make.

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Camaro Chic July 10, 2009

YUM!! Thank you very much for this delicious recipe. I was looking for a paella recipe to honour the memory of a great friend who cooked this for us, adding tonnes of love. I can't tell you how much it means that 'I got it right' first go, and on her birthday too... I made the recipe exactly as described and it was perfect - we had nine people for dinner and all raved about it. Thank You!

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BridgWest June 03, 2009

Yummy Yummy Yummy! This is my first time cooking paella and it was a total success. I used 2 spicy chorizo links instead of the 1 link suggested. I also used Vigo yellow rice with saffron so I didn't need to buy the threads. The rice took a little longer to cook, but just stay patient! My husband took the leftovers to work the next day and all of his colleagues wanted the recipe! Thanks for posting.

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SavorFlavor April 22, 2009

Thanks for this recipe. It was very simple and very delicious. I made a few changes, for example used andouille sausage, deglazed the pot after frying the onions with dry white wine, and used red pepper flakes. Do not omit the saffron, it is the secret ingredient. You can get it a decent price at Indian grocery stores or Trader Joes.

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labcatz March 07, 2009

This is the easiest and best paella recipe I've found. I use Mahatma Saffron Yellow Seasonings Long grain Rice packet plus some regular white long grain rice to equal 1 1/2 cups. This way I can omit the expensive saffron threads. I then omit the salt, because Mahatma puts plenty of salt in their packets. I use low sodium chicken broth and a shredded rotisserie chicken. I omit the sausage (just personal preference). Thank you for posting this recipe!!

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Sheri Lou January 04, 2009

This is probably one of the yummiest tastiest things I've made. I absolutely love it!! I can't buy Portuguese chourico here, so I used andouille instead. I'm getting hungry just thinking about it. mmmmm

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HeatherN December 15, 2008
Portuguese Paella