Paella Valenciana

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I COOKED PAELLA FOR THE FIRST TIME TODAY FOR MY FAMILY WITHOUT THE SHELLFISH BECAUSE MY HUSBAND IS ALLERGIC, INSTEAD I ADDED LEAN PORK CHUNKS AND BABY BELLA MUSHROOMS.I ALSO DID NOT COOK IT IN THE OVEN BUT ON THE STOVE TOP WITH A PAELLA PAN I FOUND SUPER CHEAP IN MARSHALS. IT TURNED OUT DELICIOUS, MY CHILDREN LOVED IT, I JUST ENDED ADDING MORE ORGANIC CHICKEN STOCK SO THE RISE WOULD BE TENDER. I DID PLACE THE VALENCIA RICE IN WATER FOR ABOUT HALF AN HOUR BEFORE ADDING TO THE DISH. GREAT RECIPE EASY TO COOK!I USED FROZEN GREEN PEAS SO THEY WOULD NOT DISINTEGRATE! I REALLY ENJOY COOKING FOR MY FAMILY AND MY 9 YEAR OLD DAUGHTER IS A FAN OF COOKING SHOWS AND BOBBY FLAY SO SHE HELPED A LOT .IT WAS A FUN FAMILY ACTIVITY TO SHARE. WE VIDEO TAPED IT AND PUT ON FACEBOOK FOR OUR FRIENDS TO ENJOY AS WELL. GREAT RECIPE !!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

this is the best thing I've eaten in a long while. I improvised a bit - used a red pepper instead of green, omitted the pimento; threw in a tiny bit of canned diced tomatoes since I didn't have fresh on hand. to the person who said it was soupy -- I ended up using 32 oz. of chicken broth instead of 20. it was a little dry towards the end, so I added liquid and turned off the oven for an extra 10 minutes or so of cook time.

I couldn't find the white asparagus in the jar at my nearest grocery store, so I had to cook fresh. I found the prep tedious and vowed not to do that again, but I must say, it was the perfect complement and it was worth the time and effort. we love you, bobby flay!! you rock!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

? I save the shells from any shellfish dish I make and keep them in the freezer to make fish stock for a special dish like this one. Being that is a no meat day I made rings from 2 squid, used 3 lg scallops, 1/2lb fresh shrimp, and a large salmon filet cut into 1? cubes. Dredged all in the smoked paprika spice mix and sauteed in the olive oil; left undercooked, removed from pan and set it aside. Meanwhile, I sauteed ? a sm onion, then 3 garlic cloves, then added the rice (I used 2 pkgs. (5oz ea. Mahatama Yellow Rice which has saffron in it @ 99 cents a pkg vs. $15 for saffron threads it?s still very good; wine, peppers & diced tomato. For those who said theirs was soupy add the stock as you would for risotto, a cup or so at a time, adding more when the previous cup is just about absorbed and until the rice is just about done. At that time I added back the seafood and added peas, and a little more stock, covered and let finish cooking a couple more minutes. Viola! You?ll be tempted to lick the plate; it?s that good.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Arroz con Pollo (Chicken & Rice is a great Spanish dish too. However, with all due respect, because I have tons of respect for Bobby Flay, it isn't Paella if you add onion. I learned from Valencianos in Valencia Spain.

The reason? Onion over-powers the delicate flavors of paella. In particular, the saffron. Seriously, can one dish not have onion? ha ha, but I love onion in dishes it belongs in.

For those of you that don't like fish, use less or none at all. Make a good sofrito and you'll have a paella, no onion of course. I make Vegan paellas for my son, no meat, no fish, all vegetable and it tastes wonderful. The sofrito is the key.

Drake

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This came out wet and fishy tasting. The white asparagus never cooked and there was far too much liquid after baking for the stated time. I ended up having to cook it on the stovetop to dry it out a bit.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

absolute perfection. so simple.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

me encanta ese plato es mi predilecto,te felicito porque esta exquisito.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I wanted more flavor for all the effort. Could be that my "pinch" saffron, wasn't as much as the chef's "pinch". And too much olive oil to begin with. The meats wouldn't "brown" as much as they floated and cooked in the olive oil. Any suggestions from others as to my next paella to try?

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have been searching for the best paella since I had it in Valencia in 2000. This receipe cannot be beat!! Perfect as is!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe has a lot of ingredients which may seem intimidating, but it is very easy and well worth any effort made. Try it! Guarenteed this fabulous chef will not let you down with this recipe. Also very close to what you would have in Spain or France (pays basque region restaurants.