Shrimp and Scallop Easy Paella

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It was delicious, big hit and a couple of my friends and I cooked it together. BUT: We drained the canned tomatoes & chilies because I didn't think it needed the extra liquid, used less than 6 cups of stock, no bayleaf (IMO it doesn't add a thing and instead added 1/2 tsp. ground cumin to give it more of a Cuban kick.

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yummy yum yummers! I doubled up on the chorizo and only used 4 scallops and like 6 shrimp bc a seafood is expensive and b reheated fish is disgusting and this makes a lot and there were only 2 of us eating. Definitely a keeper!

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I have been making this recipe for nearly 5 years now. I had stayed in Spain for 3 months and fell in love with paella.I watched Ingrid Hoffman on the food network channel and was really excited to make this recipe. I do use nearly 6 cups of the chicken stock. You really have to work in a little at a time so that the rice can absorb the chicken stock and all the flavors of the ingredients. We use 1 lb shrimp and 1 lb bay scallops just to make it a little more affordable. I feel that it has plenty of seafood, regardless. So delicious!!

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This recipe is ok. It tasted great but was soupy. Next time I will use one less cup of chicken stock and drain the diced tomatoes.

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Great recipe and I find using different types of rice instead of only white adds to the recipe. I have used Brown rice, jasmine and basmati rice to spice up the flavoring.

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My family love this recipe but it works best if you use brown rice and simmer for about 40 min. Also you have to drain the tomatoes if you want the paella to be the right color and texture.

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Very tasty! On the leftovers, I added some Old Bay -- 5 stars!! I would definitely make this again. (It makes a lot more than 6 servings if your watching your diet!

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Picture is not correct. The tomato paste overwhelms the saffron color and taste. If you want tomato-based paella, this one is o.k. Otherwise, omit the tomato ingredients or find a different recipe.

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This recipe comes up first in a Food Network search for paella with its five stars. This is not paella! It's more like a sticky risotto. The rice should be fluffy, but it's gummy because the tomatoes and tomato paste just weigh it down. It's even the wrong color -- a deep red rather than yellow or pale orange. Despite all the flavors, it's bland and boring. We've had good restaurant paella and never anticipated that one could mess it up this badly. If you want a risotto or jambalaya this rises to a two-star recipe, but the flavor is not complex enough to merit a higher rating.

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Wonderful dish. I added chicken thighs and langostinos.
recipie was so good I ordered a paella pan on line to make it more authentically next time. Delicioso!