Rating: 3.57 stars
28 Ratings
  • 5 star values: 5
  • 4 star values: 10
  • 3 star values: 10
  • 2 star values: 2
  • 1 star values: 1

This is a simple paella that is fast and tastes great. I even got my kids to eat it.

Recipe Summary test

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.

    Advertisement
  • In a large skillet over medium heat, saute the garlic and shrimp for about 5 minutes or until pink.

  • Pour in broth, tomatoes and saffron; bring to a boil, stirring frequently. Stir in 2 cups of the cooked rice and reduce heat to low. Cook for an additional 5 minutes.

Nutrition Facts

200 calories; protein 21.3g; carbohydrates 23g; fat 1.2g; cholesterol 172.9mg; sodium 358.7mg. Full Nutrition
Advertisement

Reviews (23)

Most helpful positive review

Rating: 4 stars
12/03/2003
The Paella came out great. I added a little bit of sugar to cut the bitter taste of the tomatoe juices. Overall really good. Next time I wil add more seafood i.e. Scallops and/or clams. Read More
(30)

Most helpful critical review

Rating: 3 stars
01/19/2010
It was okay. I used saffron yellow rice like others suggested. I definitely think the chicken broth isn't necessary (I only used a couple of ounces and I think it just made it wet and mushy). Next time, I'll cook the yellow rice in chicken broth instead of water and not add chicken broth in the end. I think sauteed onion would be a good addition. Lastly, I added a large spoon full of capers. Read More
(17)
28 Ratings
  • 5 star values: 5
  • 4 star values: 10
  • 3 star values: 10
  • 2 star values: 2
  • 1 star values: 1
Rating: 4 stars
12/03/2003
The Paella came out great. I added a little bit of sugar to cut the bitter taste of the tomatoe juices. Overall really good. Next time I wil add more seafood i.e. Scallops and/or clams. Read More
(30)
Rating: 4 stars
11/21/2008
Very easy and tasty. I used a package of saffron rice instead of white rice because I didn't have any saffron but it still turned out great. It could use a little more seasoning but it's easy to add your own flavorings. Also mine was a little watery so next time I will drain the tomatoes and use a little less broth but I will definitely make this recipe again Read More
(18)
Rating: 3 stars
01/19/2010
It was okay. I used saffron yellow rice like others suggested. I definitely think the chicken broth isn't necessary (I only used a couple of ounces and I think it just made it wet and mushy). Next time, I'll cook the yellow rice in chicken broth instead of water and not add chicken broth in the end. I think sauteed onion would be a good addition. Lastly, I added a large spoon full of capers. Read More
(17)
Advertisement
Rating: 4 stars
09/10/2006
Excellent recipe tastes great with a little red onion kosher salt & cracked pepper!!!!! Read More
(9)
Rating: 3 stars
11/12/2005
Very Bland. Read More
(7)
Rating: 4 stars
02/11/2011
Only had some "Spanish" rice mix for this so used it and added some cumin because of that. It was a little soupy the first time but tasted great; the leftovers were the perfect texture! So I wouldn't decrease the liquid unless you are eating an entire batch right away. The chicken broth adds complexity so just reduce amounts of both borth and tomatoes instead of eliminating the broth altogether. Read More
(7)
Advertisement
Rating: 2 stars
01/18/2003
this was just okay the sauce had an odd taste to it. Read More
(5)
Rating: 4 stars
06/22/2011
I made this with tumeric instead....a 12 serving option needs 2 1/4 tsp. Read More
(4)
Rating: 5 stars
04/26/2010
made this for the first time and its fab. tkx so much. I added some frozen mixed Mexican vegies. Read More
(4)