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The Ultimate Paella Recipe

The Ultimate Paella

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

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Average Rating:

Total Reviews: 87

Showing 51-60 of 87

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  • on December 25, 2008

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    First let me qualify this. My wife is from Spain and we visit Spain every year. We have eaten Paella from various parts of Spain including Valencia, Cordoba, Toledo and Gran Canaria. Paella is made different all over Spain. I just made Tyler's Ultimate Paella and let me tell you it was great! I agree with some that more specifics should be put into the recipe on the size of the Paella pan. I cut the recipe in half and it filled my 16 inch pan. Some prior knowledge of making a Paella is helpful but I believe that the recipe is simple enough that the novice can turn out a Great Paella. Tyler, from a good ole Georgia boy you got it goin on!

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  • on September 28, 2008

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    This was our first time making/eating Paella at home. I really thought I'd be the only one to like it since the hubby and kids are not used to these flavors or chorizo for that matter. But, they all had seconds and ate until they were hurting, and my husband wants the leftovers again tomorrow.

    Speaking of leftovers... I thought 4 cups for my family of 4 would be just crazy, so I only used 2 cups of rice and 4 cups of water (actually 1 can chicken broth and the rest was water.

    Other alterations... I didn't have the short grain rice, so used medium grain. Also added dried cilantro, kosher salt and course black pepper to the chicken rub. I didn't have whole tomotoes, so used 2 8oz cans of prepared tomato sauce (had onion and cilantro flavor so thought it would go well, which it did!.

    I had to cook the rice about 10 minutes longer than the recipe dictated. Maybe I had the burner on too low.

    Next time... Next time I'll do everything exactly the same except I'll get some short grain rice and will just use boneless chicken breasts cut into smallish chunks. Some of the chicken I had cut up from the fryer was like that, and everyone was fighting over those.

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  • on May 08, 2008

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    It took more than an hour for rice to cook and not the 25-30 minutes as stated in the recipe. I finally had to put a lid on my pan. The seafood was too tough from being overcooked. Recipe only indicated salt to be added when chicken cooked. We had to add when eating. Too bland. I will stick to my original tried and true recipe.

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  • on April 25, 2008

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    Bijol comes from anannato, a flower. It is not a chemical substance.
    Thanks
    Irma

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  • on February 15, 2008

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    I added more flavor in the form of cayenne. Also, after frying the chicken i baked it in the oven at 375 while I continued cooking. The lobster I added earlier than the recipe says. You can easily add more spice to the chicken, too. You'll need to add more water, as it cooks. Great, great dish. But you really do need to know a bit about cooking to pull it off!

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  • on October 30, 2007

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    Want to impress? This will do it. Actually pretty simple too. Spent 3 weeks in Spain and this is the best Paella I ate.

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  • on May 21, 2007

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    Excellent presentation is one thing but the TASTE was beyond our greatest expectations.

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  • on April 24, 2007

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    Excellent! Not as hard as it sounds. Prep time takes time but nothing comlicated and once done you just put it all together and then it is 40 to 45 minutes till ultimate ecstasy!!! Try it and see for yourslf. Enjoy.

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  • on April 23, 2007

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    User: ROGER from san leandro, CA
    This guy is an idiot. If your chicken came out raw, then you don't know how to cook in general. Recipes are guidelines. Not absolutes. If something says cook chicken for 5 minutes, and it is not done after 5 minutes, cook it longer.

    That being said, recipe was very delicious. Plan on making it again for my Dad's birthday.

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  • on February 17, 2007

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    Excellent recipe

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