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Very good ,nice and delicious
Ok, wish me luck; I’m making this tomorrow for the 4th of July! I’m using a 20 “ paella pan, and using the burner on my turkey fryer for a heat source….. I’ll report back later.
I have never had really good paella. This recipe looks absolutely delicious, but I’m just too lazy to make it myself. I think I’m going to try to course my sister in law to make it for us.
Good luck, Tom. Send her the link–that may coerce her!
We made it with my friend. It was little complicated but was not so bad and turned out to be as good as one at authentic Spanish restaurant in town. We need to find way to get fresh mussels. Clams and shrimps turned out to be fresh.
I made this on the stove using a cast iron and it was amazing!!!
This was fantastic—right down to the socarrat! I did it all in a 12-inch skillet on the stovetop. Great directions to make one of greatest dishes out there!
I made this last night and was so pleased with the result. The most important part of paella is the rice, and this recipe delivered—even describing how to achieve the socarrat at the bottom of the pan! I did everything on the stovetop, thanks to the clear instructions! This is the recipe that I will be using from now on.
Thank you for the great recipes—you are a trusted, reliable source for me!
Would Jasmine rice work in this recipe?
Hi, Christine! Jasmine will give you a somewhat different texture and flavor than traditional bomba rice, but I think it would still work. Let us know if you try it!
I have wanted to try cooking paella for years! I’ve read umpteen recipes and watched videos. But still too intimidated. Not sure if I should buy a paella pan, etc.
But reading this today, there is something especially accessible about this well-written recipe and all the wonderful explanations and photos — it makes me believe I can do this. Thank you, Sally!!
Thank you Annie! I hope you try this–it just isn’t that hard and it’s a really fun party dish–you definitely can do this!