How To Cook
Ratings and Reviews
Just made this again yesterday and it always is a hit! I needed something to keep my mind occupied yesterday and cooking is something I always turn to. I made my own seafood stock the day before using all the shells I saved from shrimp, lobster and crab. I used only shrimp, scallops and cockles this time but the flavors were great. This dish never disappoints.
Having eaten a fabulous paella mariscos at La Cueva restaurant in Seville, Spain and realizing with this coronavirus pandemic it will be a few years before I can go back, I decided to search for a recipe. This recipe is amazingly close in flavor and texture and presentation to that original in Seville. While it takes a few hours with prepping and cooking it is so worth the effort. My kitchen filled with the wonderful cooking aromas of Spain. Make sure you use bomba rice as it can take all the heat and all the liquid where American long grain rice would disintegrate in the process. My family loved it!
Thank you so much, La Tienda, for this great recipe! My husband and I visited your restaurant with friends two years ago, and the dinner inspired me to purchase a paella pan and start experimenting with Spanish cooking. (I even consulted your staff via email before purchasing my pan, and you folks were so helpful even though we live halfway across the country in Texas.) My first paella effort was rather boring and unsatisfying, so I knew I needed to find a better recipe...that's when I came across your seafood paella recipe. It was so good and really delicious. I have much more confidence now in working with the pan, knowing when to stir, when to add extra liquid, and how to manage the seafood at the end. I think I'm even ready to cook for friends next time. Thank you La Tienda. I hope we make it back to Williamsburg again!
Made this recipe tonight, just amazing! I went all out with the seafood though. I added 2 small Maine lobster tails and claws, jumbo shrimp, Arctic clams, smelt for the fish, calamari rings, and sea scallops. With the extra seafood, I think 6 people can eat it. But luckily, it's just the husband and me. He's gonna love it!
This recipe is superb! My whole family enjoyed it! I didn't find the seafood broth so I used chicken broth instead and it was so amazing! I used a giant caldero since I do not own a paella pan yet and it was perfect! Fresh seafood medley and some lobster tails made my paella amazing! I wish I could post my pictures. This will be a normal dish from now on! Thank you so much!
The Recipe is fool proof. GO FOR IT ‼️
The best paella I ever had. Thank you!
I made this last night for my family and it was the first time I've ever tried to make Paella. We are just two weeks back from our trip to Spain so fresh Paella is still in our minds. Everyone loved it. I am lucky I live on the East coast for fresh seafood and used shrimp, clams, crab legs, grouper, mussels. I either need a larger Paella pan or I could go less on the stock. I think I'll get a larger pan!! Thank you!!
Everything sounds good! However, I must insist, onion is a no-no for paellas. Onions are very juicy, the rice absorbs this juice and makes it very clumped. Rice has to be dry and lose :). Other than that, have fun making it.