Excellent Paella recipe- although I substituted the squid for scallops and did not use peas.

Can you say good eating? I made this today for company. They wanted the recipe right away. The hubby kept asking is it ready yet? I addition to the recipe I added scallops and lobster tail. I also added 2 tablespoons of sofrito(recipe here too). Left out the wine and used a 14 oz can of diced tomatoes. Excellent!!!

Instead of mussels I added bay scallops and I didn't have saffron so I bought long grain rice with the saffron already added. I also used a bit more chorizo. I think the brand of chorizo you use effects the flavor of the dish. This is a good recipe.

Not enough zest to this recipe

Maybe I put too much saffron or the chorizo didn't stick together but I found this way to overpoweringly spicy.

I simmered 3 1/2 C chicken stock + 1 can of chopped clams w/bay leaf and 1/4 ts turmeric to speed up the cooking process. Also added 1/2ts paprika into the onion mixture. Rinsed long grain rice, no squid, no thyme for me. Good Variation! OK to use work/non-stick pans, but the Paella Pan does help w/visuals=-)

Please don't waste your money on a fancy "paella pan" unless you already have one...or your getting one as a gift but, just to let you know...I've made a fabulous Paella in a Wok.

this was a real challenge. but really worth the effort! my parents were impressed! it is even better than paella we order in most restaurants with more seafood too. will do some changes next time though: 1. add more salt (about 1 teastpoon) 2. did not have a paella pan so i had to cook this in an ordinary non stick pan. the rice did not cook so i had to transfer it to a rice cooker after adding the stock. overall, this was a really good recipe. will make again.

I've only had paella once, and this second time was even better than the first! I used long grain white rice instead because that's what I had in my kitchen and the rice took a longer time to cook than I'd expected, it turned out well. Will definitely make this again. This recipe is a keeper!

Took longer than would like. I put it in a stock pot definitely use a paella pan! Somebody had thrown out my saffron so I actually used yellow food coloring for yellow!

the best recipe ever...tastes really authentic...be sure to use lots of parsley and lemon!! i added extra wine, parsley and saffron...for seafood i used museels, prawns, baby octopus....but i will try clams next time...

I have to admit that I've never had paella, but we thought this was very good. Couldn't find the rice called for so used long grain white rice - took about 40 minutes to soften. Used canned clams, no squid, extra chicken, no mussels. Served 8 easily.

My husband loved this recipe and he is a fussy eater. He asked for seconds. I am so happy I made it for him. I did stir the rice a little too much though. Not so much stirring next time as it makes the rice a little too sticky. But wonderful flavours, loved the chorizo. First time I had tried it. I made enough for 6 serves and froze half of it for another meal. Great !

Delicioso! This paella achieves excellent results without requiring a full day in the kitchen. Substituted clams for mussels. Layered the tomatoes and squid on top rather than mixing in... almost cheated on the tomatoes - glad I didn't use canned!

This is a wonderful recipe. Granted, I made substitutions, but still wonderful and very reasonable to accomplish without a lot of excessive time and effort. I used pepperoni instead of chorize, since in my area you cannot find the right kind of chorize. And, in place of mussels, I used canned clams. I also substituted part of the chicken broth with clam juice and used turmeric in place of the saffron. I've tried lots of paella recipes, and this one works for my family and me. Thank you.