The Ultimate Paella

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This was my first time making paella and it was a big hit for Mother's Day, even though it took longer than expected. I also used chicken stock instead of water and, keeping with the Spanish theme, I added piquillo peppers. Unfortunately I do have a complaint, suggesting a large paella pan is too vague. We borrowed a pan from the neighbor that was almost too big for the range and it still didn't hold all the ingredients. We ended up splitting it into two pans after I added the rice. I wish I had halved the recipe.

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I have made this several times now and my husband just loves it! I make the same subs the other reviewers have noted, using chicken stock and adding the saffron to the warmed stock before adding to the mix. I also sometimes just use chicken quarters and always mix up the seafood, since I rarely can afford lobster!! I have used shrimp, scallops, crab, mussels, and actual pieces of cod and haddock. I also use turkey smoked sausage and soyrizo sometimes. Great basic recipe and easy to make your own by adding different flavors!

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mmmmm....paella-tastic

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Made this last night and everyone loved it !! Made a few changes per reviews. Used chicken broth instead of water and added the saffron to the broth while simmering it. Added mussels and omited lobster. Easy directions to follow and turns out delicious !!!

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Made it today and turned out perfect!! The only change I made was using part chicken broth & part water when adding the liquid to the rice, but using a tad bit less. I also used a 15" paella pan and made it on the grill. I do think this recipe is more for intermediate or experienced cooks though..

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I did change from a whole cut up chicken to just thighs and no lobster. My favorite part of the chicken is the thigh plus all about the same size for even cooking. Lobster is an extra luxury but the dish is great without it just add a few more shrimp and likewise easier cooking time than the larger lobster tails.

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I have no experience with paella (except one not good in restaurant and one good, but poor. And this one was really great.

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This recipe is good. The portions are off, however. I'd say that following the directions as they are gets you enough paella to feed 8, not the 4 to 6 mentioned in the recipe.

I would also modify a few things to get an even nicer result. First, you can skip the Lobster tails if you're trying to save some money. They are beautiful as a presentation piece, but not necessary. Go with scallops if you want more seafood. Second, I tend to like garlic, so I would increase the garlic cloves to 6, rather than 4. Third, I would substitute chicken broth for the water, and instead of adding the saffron threads to your paella, first infuse the chicken broth with them (it helps to better diffuse the color/flavor. I would also add some yellow food coloring to really make the color of the dish pop.

As has been pointed out elsewhere, the ingredient list for the spice rub is wrong. Use smoked paprika, not sweet. It makes a big difference.

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is very good

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I have been making paella for about 32 years, non stop. We come from the interior of Valencia, Spain, Caudete de las Fuentes, which thanks to G-d has the best water, olive oil and wine in the world. In a place with soft water is convenient to add a couple of teaspoons of calcium phosphate to the water or broth. Just like you do when home-brewing. This helps immensely with how your rice cooks. Never remove any thing from the paella pan, cook with small pieces of fire wood to be able to regulate heat easily by adding or taking away. And for crying out loud, drink some red wine from Utiel-Requena. By the way if you use chorizo or any other meat containing pig, your salt is not going to be Kosher.