How To Cook
Ratings and Reviews
This recipe is not authentic. I am from Valencia and I can say never onions in paella! Disappointed in you @latienda. Leave the onions out add more garlic and then the recipe will be correct.
Just for a bit more perspective, this is nearly identical to my Mom's recipe, the "Versión Mexicana". Well done, folks!
This may be heresy in Valencia but it's the EXACT paella we ate while living in Southern Spain (Andalucia) where the locals threw everything in it but the kitchen sink. The people living on the coast or in the campo included anything from rabbit to snails...whatever was on hand...to the saffron rice base.
Just made this recipe with the rice, smoked paprika, chorizo, saffron, and piquillo peppers purchased from La Tienda - also followed the recipe exactly as written. Excellent and a perfect New Year's eve dinner! We also loved the 15 inch paella pan we purchased; it heated evenly and the rice was perfectly done - not starchy or sticky, just tasty. We can't wait to try this recipe again for friends and family!
My whole family loves this recipe. It's full of great flavor and easy to fix for a larger group.
My husband has been raving about the paella we had in southern Spain over 7 years ago, begging me to make it for him. Afraid of disappointing him and tarnishing the memory, I put it off till he bought me a paella pan for my birthday and I had to do it. He swears this recipe is the one we ate in Spain and now wants it all the time. FIVE STARS+
This was the first La Tienda recipe for paella I tried and it came out perfect. It was the hit of our Spanish dinner party. The rice came out tender and moist. Must be the La Tienda rice as earlier attempts with other rice produced uncooked rice with this open pan method. I will continue to get my paella rice from La Tienda.