How To Cook
Ratings and Reviews
Absolutely loved this recipe. We’ve made it several times. I just got a new 17” pan. Any suggestions for how to adapt this recipe for my new larger pan and increase the servings?
This is very close to my Mom's recipe that was the best I ever had. One secret she always did was to take the shells of the shimp and boil them to make broth. She would use shrimp broth along with chicken broth.
Fantastic recipe! It's the same one my grand-mother used to make when I was a kid. I grew up with it, but she passed away without sharing the recipe. It brings back so many good memories. Gracias La Tienda!
You can't go wrong. Perfect!
This is, by far, the best paella recipe around. It's rich, savory, complex and spectacular. Be sure to use all Spanish ingredients including olive oil, paprika and, especially, the choriso. Mexican choriso will ruin it. I have used American Speck instead of Jamon Serrano without harm though. Be sure that there is a good piece of fat on the Speck; it's where the flavor comes from. A simple riff on this recipe tones it down and makes it acceptable for people who don't/can't eat shellfish: Use chicken stock instead of seafood/fish stock. Chicken thighs for the meat and FRESH peas. Mmmmmm.
The best recipie of paella I have ever tried !!!!!! Highly reccomended