Spanish Style Paella

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I like it

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This paella dish was delicious and a crowd pleaser...however...I probably won't make it again because I felt that the time involved wasn't worth the overall outcome. My favorite part of the cooking process was making the ham hock broth, and I agree with others who have reviewed this that it's the secret ingredient! I served this as a main course of a Spanish themed dinner party, which began with a series of tapas. I would recommend not planning appetizers that are too involved (even better if they can be pre-prepared completely when making this meal because once you begin adding the ham hock broth, there isn't a lot of "unactive" cook time for preparing other things as well. Yummy (I introduced several of my guests to the dish! and glad I made it, but I won't be repeating it anytime soon.

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Amazing and not as difficult as it might seem.

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For those of you who are not very familiar with paella, you must try this! There are so many variations of this dish and although I am all for variety and experimentation in life as well as with food, sometimes the classic dish is so amazing that all other variations simply are good substitutions but not quite the original. I strongly recommend to all those who love paella and those who truly want to savor a true, authentic paella, to make this recipe. I have tried a wide variety of paellas as I've been eating it since I was a child and this is certainly the best. Happy eating!!!

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I made this last night for a one pot dinner party. Stayed 90% on recipe (added some stuff that wouldn't really affect the basic recipe such as adding some lobster meat and mussels on top bc I love lobster and mussels in a paella.

I found the stock rendered ALOT of fat. I made it the night before and skimmed the fat when it cooled, after it sat in the fridge overnight even more fat appeared. So, expect a lot of fat skimming...but totally worth it! So, so tasty.

I did everything the recipe said, but in the end the rice dish was more the consistancy of a risotto than a paella. I was a little sad. Then I tasted it. WOW!

When I presented it to the table, I called it my "Paella that came out of the closest and discovered he was really a Saffron Infused Shellfish Risotto." LOL Everyone had at least 2 if not 3 servings!!! I'm keeping this shellfish risotto recipe.

It was so tastey. In Chef Micheal's defense, it may form into a paella in perfect weather Napa. In yesterday's 90% humidity in Jersey the very wet air may have affected the dish.

Finally, as everyone else pointed out this makes ALOT of food. It said serves 10. I read the reviews, but still thought "hummm, I'm having 14 people over - let me increase the recipe by 10%...just in case." I served it last night as a main dish; then had 6 people for lunch today and served this as a side dish and I still have lots of leftovers.

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I actually combined Emeril's recipe and this and cut all ingredients down to a 1/3 and it was amazing. Although a slight pain, the broth made it. I used lobster, chicken, clams, andouille, and shrimp and the combo was fantastic. Only thing I would have done different was to steam the clams and mussells before adding as they sometime take a while to open, but the 40 min cook time on the rice was spot on. Just make sure to keep an eye on the bottom of the pan so it doesnt burn, and you can do that by not stirring, but almost folding the rice so it doesnt break too much and get mushy. I thought it was even better than a restaurant's.

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not worth all the effort. Sorry MIchael. I usually love your recipes

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I watched the show today and was excited about making this recipe but when I read it on line I realized its different from how Michael prepared it on the show. Did anyone try it as shown? Pour all broth into pan with rice and then bake for 15 minutes in the oven, then adding the meat for several more minutes.

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Flavor OK, but *very* expensive (time & $$, and made a rediculously HUGE amount of food. Would have needed 4 paella pans. Ended up using my largest pan - stainless turkey roaster (13 x 18 x 5 and it was literally brimming over. Next time, I'd reduce ingredients by 75% and THAT would easily serve 4-6. No kidding. Freezer now FULL of paella.

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It did take a long time to prepare, but well worth it.