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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 71-80 of 87

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  • on May 30, 2005

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    This recipe made so much that I had to transfer it between three different pots and then finally a large foil pan to finish cooking. It was a wate of food and time...

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  • on March 24, 2005

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    Definite crowd pleaser.

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  • on March 23, 2005

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    This is a great paella recipe, even for someone who's never made paella before (like me. I found the directions easy to follow and the outcome was great - it tasted even better the next day. The only negative here was that I found that I had to increase the seasonings (except for saffron to really get more flavors. Otherwise, it was great, especially the little crunch from the last-minute heating.

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  • on March 17, 2005

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    My first time making it was for a dinner party. My guest was from Cuba and he loved the paella. He was so thrilled that I had made something that was from his homeland. He said it was as good as his Mom's paella and it had been so many years since he had some that he felt special.

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  • on March 10, 2005

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    I have to admit, this dish cost me close to $60 for all the ingredients, but it is well worth it. One thing I would NOT recommend is buying a whole frying chicken. I would make this again buying chicken quarters/drumsticks/wings. It's very simple and would make it again!

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  • on January 23, 2005

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    I made this for a big family dinner after I saw Tyler make it on the show. It was really, really fabulous. I used boneless prime rib and followed the instructions exactly. There wasn't much gravy or juices (all evaporated but the meat was juicy and full of flavor. I took off the crust before serving because it was VERY salty, and it tasted wonderful w/out it. I served with a side of horseradish and even though the juice evaporated in the pan, the juices flowed out of the meat. Everyone asked for the recipe.

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  • on January 19, 2005

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    Great and easy recipe. This recipe calls for water but I used chicken broth instead and it came out even better! The only change I will make on this recipe is putting less rice (3cups instead of 4 cupsbecause it's way too much food!

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  • on January 05, 2005

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    I have been making paella for years and have a few suggestions. ADD HONEY! Not enough to make it sweet but a tablespoon or two adds depth to the flavor of the saffron. I also use lots of saffron (at least 3 nice sized pinches. Saffron is such a wonderful spice and if you use it then USE IT! I also use arborio rice. I like a creamy rice even if it isn't appropriate.

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  • on October 29, 2004

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    I have tried a lot of different Paella recipes and this was by far the best! The only thing I would do different is use boneless chicken, but marinating it really makes a difference.

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  • on September 28, 2004

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    We used a thick cast-iron pan which may not have had the right qualities for Paella. I think it didn't cool down enough during the rice-cooking phase so the water kept boiling away and we kept adding more, leaving us with a more risotto-like consistency.

    We also kept it simmering for a long time before serving, which also limited the al dente-ness of it all.

    Still, it was tasty and impressive.

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