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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 61-70 of 87

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  • on November 11, 2006

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    All & all food & taste was good. Mr. Ultimate needs to specify what size of paelle pan to use besides a large paella pan. Too much ingredients for my 13in paella pan. Cooked every thing to the tee as required to Mr. Ultimate. Chicken half rare, shrimp had to saute in separate pan. Rice very burnt @ bottom. Maybe you need one of those big paella pans that are 4 ft wide, HA HA HA. Do you know what I mean Mr. Food 911.

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  • on August 05, 2006

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    Made it for the first time yesterday.The prep time was way off.Maybe because it was the first time I did it.
    Instead of water I heated up chicken broth with the saffron in it.I took that from another recipe. After the broth came to a simmer I let it seep for 5 minutes or so. I also added cilantro which everyone thought added a great touch -it locked up the spice level.Next time I will use boneless chicken breast cut into bite size pieces.Will definitely make it again and soon!

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  • on April 25, 2006

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    my husband is from venezuela. he has had the real thing. he said this was very tasty! he ate two plates and wanted to reserve the leftovers.
    paella is supposed to be this very difficult, time consuming dish. the recipe really made it manageable.
    i used scallops, shrimp, clams, chorizo and chicken. i will definitely make this again.

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  • on April 08, 2006

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    It was awesome.

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  • on March 24, 2006

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    This recipe is just what I need.It is everything I love in a meal,the rice,spices,clams,lobster so devine.

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  • on December 29, 2005

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    If you have never made paella, this recipe will leave you somewhat dumbfounded and produce something not even close to what is eaten in Spain. It would be better to learn a bit more about paella then return and see what flavors Tyler is trying to get across.

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  • on December 03, 2005

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    I made this recipe for the first time for my parents 44th Anniversary. I wasn't sure I could pull it off but I did. This recipe was easy to follow and bests of all it's all done in one pan. The prep. is time consuming but well worth it.

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  • on September 11, 2005

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    I used my 15" paella pan designed to serve 6 as stated in the recipe. Should've known 4 cups of rice and an entire chicken plus plus plus would overflow the poor pan... Next time I'll add a little more seafood and keep everything else the same to feed 12 using my 22" pan.

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  • on August 07, 2005

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    Like others noted, this recipe made way too much food for one pot. I had to pull out my soup pot to finish it. Overall, I thought it was too much work and money for a bland tasting dish. The seasonings definitley need to be played with. Though I will say, the final product did look pretty.

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  • on June 06, 2005

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    Excellent! I made this in a dutch oven and still cam out great! I also did not have lobster and used mussels instead. The chorizo was really spicy and can be tasted throughout the dish!

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