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Amazing. I never leave reviews but I had to for this. The best homemade paella. I improvised with the meat, I only used chicken and langoustines – that is all. It was lovely. I got the socarrat perfectly. Next time I will definitely be adding more seafood. Thank you for sharing. I’ve also written it down and popped it in a folder. Thank you
I halved and modified the recipe a bit so I had to give it 5 stars in fairness. Here are my modifications and comments for those who are interested.
I used 8 scallops, 16 jumbo shrimp and a thin chicken breast (cubed and pre-cooked in olive oil, salt and pepper) because no mussels or clams were available during the COVID-19 lockdown.
I also made my own fire-roasted tomatoes by cutting 3 medium tomatoes in half, drizzling with olive oil and then broiling them in the oven for 15 min until the tops were blackened. I then let the tomatoes cool before dicing.
For the sofrito, I added all of the roasted tomatoes that I’d made, a splash of white wine, the onions and the garlic. I did not use bell peppers (I dislike their flavor).
I used 1 ½ cups of Calrose rice. I thought it was very nice but it needed about 10 more minutes of cooking time than this recipe called for. I ended up with overcooked shrimp and peas so I extended the cooking time from 15 to about 25 minutes BEFORE adding the shrimp and frozen peas.
At the end, I was pleased with the flavor; however, I did not achieve the caramelized bottom because of worries over overcooked seafood and peas. The extra cooking time should fix this. I also think this (my modified) recipe would benefit from a bit more of a seafood flavor. I might consider adding clam juice to the broth in the future (or just the mussels and clams as the original recipe called for, if they’re available!).
Thank you for the lovely recipe! :D
Thanks for sharing how you used your ingenuity to adapt this to your situation. Clam juice is a very handy pantry item, I’m a big fans, since the availability of fresh shellfish where I live and hit and miss.
Everybody in my family loved it, I didn’t put bany chorizo, one of my son is vegetarian, I added scallops and shrimp …Thank you.
Too much rice it over flowed pan before adding seafood.
Oh dear! Matthew, what size skillet do you have–12″ or 14″?
I suspect the problem isn’t too much rice but rather that the pan was too small!
yummy, easy recipe cooked on the grill! Took a little more liquid to get the rice to cook all the way through, using Valencia rice.
Made it this evening as indicated except I used seafood without shells as that was more easily available . Turned out great and I had the nerve, as a Brit living in the Valencia region, to make it for a Spanish neighbour. The family loved it (dad and older-teenage son) and said I could make it anytime for them. So for those readers and followers of this site, don’t be shy/nervous, just follow the instructions and you’ll be successful. It’s easy too; not tricky at all. Just remember not to stir the rice once it’s started cooking so that you achieve the crispy base. Congratulations to the ‘inventor/designer’ of this recipe. Jolly good job, what ho! BTW, the original protein in this dish was freshly-caught rats, snails and other feral critturs. Not for me, thank you.
Your paella is Spanish-approved? Quite the feat! Thank you for sharing with us, Joan. This makes us so glad to hear.
Thank you for this recipe! it turned out perfect. I omitted the chorizos because I don”t eat meat. but my family devoured it and said it was awesome!
My parents are Valencians and I’ve spent almost every year of my life visiting my family there. Plus spend some years living there in my 20s. When will people stop putting chorizo in paella!!!!! It totally alters the flavor. It’s such a more delicious dish without it!!! Although, this is only one of many mistakes with this paella recipe!!!!!
Hi, Carmen! Thanks so much for sharing your experience! As we note in the headnotes, paella can be made a lot of different ways depending on the specific region, the ingredients on hand, and even your specific household. Every one makes it a little differently, and they’re all good!
I know it’s become a bit of a standing joke how Jamie Oliver got attacked online after making paella on TV with chorizo in it, but really, skip the chorizo, the paella is sooo much better without it. Chorizo is wonderful, I’m an avid chorizo lover (and my grother makes genuine spanish peasants chorizo) but I have tried paella with chorizo in it and it just takes over.
We tried out this recipe for a dry run before we make it for Christmas dinner for my family (as their Christmas gift). It was a bit bland, I think it needed a couple more spices. It was still very delicious but I don’t think this would be my first pick for a Seafood Paella recipe.
Good on you for doing a dry run, and sorry you found it bland. Here’s a Puerto Rican rice stew with shrimp and pigeon peas from our own Marta Rivera that might be a good alternative.
I, too, love paella! I find it just eats up salt, and often that’s why it’s bland. I season it a little at every step, and often sprinkle the pan with a little salt at the finish, too. A squeeze of lemon juice over the whole works right as you serve it at the table is dramatic and really sets off all those flavors. And a teaspoon of smoked paprika added at the end of cooking the sofrito is quite nice, too. Feliz Navidad, friend! Have a wonderful, delicious holiday whatever you wind up making, and thanks for reading and cooking with us.
The secret lies in getting the sofrito rich and not be shy with salt ;)
Making it now… I didn’t add the chorizo nor the tomatoes. Hope it comes out delicious
Tomato is a very essential part if this dish
as a expat American living in Valencia they would never use peas or chorizo .. they use ‘Judia Verde’ which are a type of Spanish green bean, a flatter version than the ones common in the USA .. many decades ago they used rabbit but most substitute chicken now .. some use chicken or fish stock but at a Spanish restaurant near where I live they use white wine .. as extras they use shrimp, cuttlefish, mussels and clams .. not all of them at once .. maybe one or two
Does this need 4 and 1/2 cups stock? 4 cups is probably fine right? Maybe i could throw in half a cup of white wine?
If you’re opting to put in a little white wine, I say go for it, Heather!
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!