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Paella Recipe

Paella

Recipe courtesy Food Network

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (13)

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Average Rating:

Total Reviews: 13

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  • on May 02, 2012

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    This was a fabulous dish! I substituted prepared yellow (saffron rice due to convenience and andouille sausages instead of chorizos. It did take some time in the kitchen to prepare this dish, so if you're in the mood for a quick, easy dinner fix, this in not the one to go for. I followed the recommendations of some of the other reviews to delay the seafood, putting them in with 10 or 10 minutes to go (I did check to make sure they were cooked because it just made sense. There's nothing worse than rubbery seafood, defeats the whole purpose! Also, worth noting, this dish was very, very salty. Could be due to "prepared" yellow rice or the andouille sausage substitution but just watch the salt shaker! I'm absolutely enjoying the leftovers and I will make this again.

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  • on December 21, 2011

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    I was a little hesitant to try it based on a few of the previous reviews. I followed the recipe precisely and it turned out awesome. Served it to my family and friends, everyone agrees, "two thumbs up!" Absolutely one of the best Paella recipes I have found!!

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  • on June 23, 2011

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  • on December 23, 2010

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    I have made this recipe over and over again. It is fantastic!

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  • on August 19, 2009

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    A few modifications to the recipe though: Save yourself the small fortune in the Safferon and just buy the Spanish Rice with it already in it. If you are going to use the Chorizo, I recommend using less oil, and salt for the sausage is very greasy and salty. I also substituted the peas for capers which was a nice edge. Also, if you're using the seafood, shrimp and mussels, put them into the oven the last ten minutes that the paella is cooking just before the rice is done.

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  • on May 21, 2008

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    I have made this many times and it has become a firm favourite of ours. I agree that the shrimp should be added near the end of the cooking time as they do dry out and become tough. I also recommend buying an authentic paella pan ($23 for this as it will give you the authentic crunchy bottom known as socarrat. Thank you Food Network!

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  • on October 26, 2006

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    This recipe is good for beginners. Paella came out pretty well. Easy to follow and do.

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  • on January 24, 2006

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    terrific - a crowd pleaser

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  • on July 21, 2005

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    I did do a bit of my own flare to the recipe. I got so many rave reviews.... Someone who was very very picky loved this recipe.... Props go to Val for giving me this receipe.

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  • on May 13, 2005

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    THE PAELLA LOOKED BEAUTIFUL WHEN I PUT IT INTO THE OVEN, BUT I SOON NOTICED THAT THE SHELL FISH WAS BEGINNING TO LOOK DRY. I IMMEDIATELY COVERED IT WITH ALUMINUM FOIL FOR THE LAST 5 MINS., BUT IT WAS TOO LATE. ALL OF THE SHELLFISH TURNED OUT TO BE HARD AND RUBBERY. I WOULD SUGGEST COVERING THE PAELLA WITH FOIL BEFORE BAKING IN THE OVEN.


    D[[=[

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