Food Network
Home> Recipes> Holidays and Parties>
The Ultimate Paella Recipe

The Ultimate Paella

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (87)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 87

Showing 41-50 of 87

Sort by:

Newest

  • on November 07, 2009

    Flag

    I followed the recipe and my rice was extremely mushy. It took longer than it was suppose to. Also i suggest that before you put in the seafood, to put everything in the oven for 45 mins.-1hr at 350 degrees. The rice will be perfectly crispy and in the last 10 mins. put in the seafood.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 13, 2009

    Flag

    At first it came out a disaster. Probably because I doubled the amount. After a couple of times, I mastered it! My advice to you to avoid soggy rice, ir the following: Steam the seafood (shrimp, squid, lobster only just enough so that the liquids are released. That way, when you add the seafood to the rice, you won't have excess liquids. It works for me, and I make giant pans of it and love it.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 12, 2009

    Flag

    I've made this three times, putting my own spin on it of course, which is what most true cooks do.
    I especially like the paprika and oregano rub for the chicken. On the TV show he uses 'smoked' paprika, and in the online recipe it says 'sweet' paprika. Use smoked. I think the online recipe is a typo.
    The first time I made it I used chorizo, the second time I used andouille, and tonight I used italian sausage... the spicy kind Midwesterns use for sandwiches and spaghetti sauces. All three were just perfect in their own way. I've also changed up the chicken pieces. The first and second times I used wings, then tonight I used thighs and skinless breast. I made sure I put the chicken breast in later, so it wouldn't get dry because it cooked too long.
    I've also used a variety of vegetables, and they all compliment this recipe well.
    Amazing.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 02, 2009

    Flag

    Though I've never made Paella before, I thought this turned out really well. It would be a fantastic party dish. I salted more often than was suggested. I found the cooking times were pretty much spot on. I'm glad it turned out really well, because I will be eating it for the rest of the week!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 12, 2009

    Flag

    I now use his spice mix on chicken for my paella. I enjoy making and eating rice dishes and this is one of my family's favorites. I do add diced red pepper, only fresh tomatoes, chicken broth instead of water and finely minced rosemary and thyme. Also, I add some white wine with rice to deglaze pan. I live in southern Spain and have had paella prepared a hundred different ways with many different combinations all over Spain. It originally hails from Valencia where rice is grown. So who cares if chorizo is not original to it? In my opinion, use what tastes good to you.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 04, 2009

    Flag

    I made this recipe for family and friends and it was my first paella so I was not too sure of the results. I have to say , it was wonderful. I didn't use lobster because it wasn't fresh and I used fresh tomatoes from the garden instead of canned. i used muscles instead of clams because they were fresh at the market. Everything else was the same and it was a huge hit. Make sure you have a big enough pot for the rice amount. Everyone loved it and the next day it was amazing for lunch!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 26, 2009

    Flag

    This dish was a huge hit at my boyfriend's birthday dinner. The recipe worked out really well, but I'm glad I read the reviews. You definitely need to use a HUGE pan - this served eight people with plenty left over. I followed someone's advice and finished the chicken in the oven after browning it, then just arranged it on top of the finished dish. I also sauteed the shrimp in the same pan and set it aside before starting the rice. Threw in some cayenne pepper for a little heat. Other than those tweaks, it worked great - I used the exact amount of rice and liquid called for in the recipe and it absorbed perfectly. Will definitely make again when I want a showstopper!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 14, 2009

    Flag

    We liked this recipe but have some comments and suggestions.

    The rice and water needs to be cut to work with a 15 inch paella pan. We used 3 cups rice and 4.5 cups water.

    Needed hot sauce to kick it up a notch to my personal taste. And I would add more broth too in the last five minutes of cooking to beef up the broth.

    We also substituted at least a cup of chicken broth for one cup of water.

    Wines to go with this dish: Tres Picos Garnacha from Borja by Borsao 2007 a fruit forward Spanish red, About $12 and Les Bois du Menestrel from Vacqueyras region 2005 a spicy, tannic and well constructed Rhone type wine. About $15.

    Cutting up the lobster tails for four was a bit of work at the start of the meal. We have lots of left-overs after a dinner for four.



    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 02, 2009

    Flag

    I tried this recipe but the rice and water amounts don't add up. I think it is just a mistake but the recipe is otherwise great. In one of Tyler's other paella dishes the ratio is 1 cup of rice to 3 cups of water and that is what I used.. Without a lid that would make sense because of evaportion. Usually it is around 1 cup rice to 2 cups of water. 4 cups of rice would be a huge amount as well. This needs to be corrected.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 26, 2009

    Flag

    My guests loved it and asked me for the recipe. I made a kosher version using Empre drumettes, Soyrizo instead of chorizo, and kosher artificial crab and monkfish instead of the shrimp and lobster. I prepped the day before by cooking the chicken and sausage. I assembled the paella in a wok (I don't have a paela pan. I rimmed the wok with lemon wedges prior to serving and the presentation was awe-inspiring. I found that the saffron will permeate the paella if it is added with the warm water. This recipe easily serves 10.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 6 7 8 9 Next »
Advertisement
[an error occurred while processing this directive]

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.