A true Spanish paella with a lovely blend of prawns, calamari, scallops and clams. You must use real saffron threads.
Wow, was this delicious! I made a few alterations - a friend who lived in Spain said you can substitue turmeric for the saffron without much taste difference and it worked great. I also had a bag of frozen paella seafood mix from Sam's Club - so I just guesstimated the amount needed. Use chicken breast chunks instead of thighs. I also followed the suggestion to substitue a can of Rotel (used Habenero Rote) for part of the diced tomatoes and that added GREAT flavor. This makes more than enough for 6 people though - we have a ton of leftovers, although that's ok as I don't mind leftovers! Thanks for an awesome recipe! - 11 Jan 2009 (Review from Allrecipes USA and Canada)
Lots of great ingredients and I was excited to try. A little disappointed. The rice was not quite cooked and I had to overcook the seafood to accomlish this. Maybe it wasn't enough liquid. I would use a 28 oz can of crushed tomatoes instead of the 14 oz. The overall flavor was quite bland. Needed more spices....at a bare minimum some black pepper...and some red pepper or hot sauce if you like it spicy. I think I will also use some chicken broth to replace the 6 cups of water. Open to trying it again with these changes. - 15 May 2007 (Review from Allrecipes USA and Canada)
I made this recipe and found it to be the best paella that I have ever had the pleasure eat. Fabulous! Thank you for sharing, Maria. - 28 Mar 2007 (Review from Allrecipes USA and Canada)