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on June 02, 2012
I live in Spain and as much as I am sure this was good... It is no one near a "traditional" paella. Seafood and chicken never get mixed. Paprika , peas and carrots have never been in any paella i have seen in Spain. What area of Spain is this receipe from. i am in Valencia which believed to be the birthplace of the paella. Another this is you didnt use colorante which makes the rice yellow and adds flavor which is saffron. That is the key ingredient to traditional paellas. Yours looks really good but unfortunetly it is not authentic and never would be seen here. Maybe in another spanish speaking country?person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on June 08, 2007
This dish is easy to prepare and is delicious! I could not find mussels or clams in our small town so I doubled up on some beautiful large shrimp. (See Pix) As you can see, I left the shells on for flavor, next time I will remove all the shell but the tail section. I started in my small 12" pan and after adding the rice I ran and got the big pan. This recipe made enough for 8-12 or more people depending on what else you served. I used frozen squid I had purchased from an Asian marken in San Antonio, it worked perfectly. I forgot to buy the bag of peas and found a box of peas and carrots in the freezer and it was tasty as can be! Next time, I will use more onion and slice it in med-thick size halved-rings and more bell peppers. The chicken I used was boned, skinned thighs. I love the chicken in paella. The only thing that I found missing was Spanish smoked or regular paprika which is a must. Thank you for posting this wonderful recipe!person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (645 g)
Servings Per Recipe: 8