*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Your recipe is great! There are many different things that can be included or omitted in paella and the recipe changes from one region to the next. I use 3 times the amt of saffron and omit the curry. Good job on your recipe. Thanks!
This was my first attempt at Paella and it turned out wonderfully! I read somewhere that turmeric can be used in place of saffron--although not the same it is definitely less expensive BUT beware...a little goes a long way!
This was our first time making Paella. I substituted crab for lobster, but otherwise followed the recipe. My son, the picky eater, even enjoyed it. Next time, I will not choose to butcher my own chicken....I would use skinless/boneless thighs. Also, mine was not as colorful as the picture...very white / light colored....not sure how to get such rich colors. In looking at other paella recipes, I may choose to add some tomatoes to this next time around to brighten it up. Overall a thumbs up....My son said, I can make this again.....
I spent the summer in Madrid and this WAS the most authentic recipe I have made. I changed a few ingredients...More shrimp, no mussels, lobster or clams. However I did add diced 4 oz.can of octopus in garlic oil and I used diced chicken breasts--mainly because I had them on hand!
Delicious recipe! I pretty much made it as directed. I did double the saffron and added about 1/2 tsp of turmeric. It tastes as good as those packaged yellow rice mixes but no artificial ingredients! I did not use any seafood. I used a cut up whole chicken. I browned all the pieces set them aside and proceeded with the recipe. I also used chicken sausage cut into rounds (also cooked them in the pan before adding the rice and liquid) and some cooked pancetta. I used brown rice and I did reduce the liquid to about 4.5 cups total to take into consideration the juices that would come from the chicken. It needs to cook much longer with brown rice. I think about an hour and half. I am using a large enameled cast iron dutch oven to cook everything. It is really delicious. I've added a generous amount of sea salt since I seasoned all the chicken with salt and pepper and added at least 1/2 tsp to the "liquid seasoning" part of the recipe.
Flavor was incredible I only added 3/4 tsp turmeric one more cup of peas and 2 sliced young garlic stalks. My fault was using brown basmati rice which took forever to cook and bad quality frozen lobster tails from Safeway. I'll definitely use this rice recipe again for chicken next time.