This traditional Spanish paella is packed with mussels, clams, prawns, chicken, chorizo and saffron rice.
A special 4-person paella pan was used to make this traditonal Spanish paella. If you're not able to find a paella pan in a specialty kitchen shop, you can also use a large flat-bottomed pan for this recipe, but it does need to have a flat bottom and able to be heated evenly to cook the rice.
Used a can of Rotelle in place of plum tomatoes. - 15 Mar 2014 (Review from Allrecipes US | Canada)
My son woke up this morning with the bug to cook. Eager to assist, I suggested this Paella recipe which I saw printed in the Aug/Sep 14 allrecipes magazine. Other than not being familiar with grated tomatoes, which I found described on the internet, the recipe was easy to follow. I used crushed tomatoes anyway and strained them. Seemed to work fine. Great flavor, dramatic presentation. I will use this one again. Thanks - 06 Jul 2014 (Review from Allrecipes US | Canada)
This was my first time making paella, but it won't be my last! We loved this dish. I made it on Christmas Eve so I added a grilled lobster, prawns and blue crabs, but I wouldn't do that unless it's a special occasion. There was a definite learning curve to making this dish. Mine took more chicken stock than the recipe called for, I'm not sure how much more because I just kept adding it until my rice was the right texture. Also, I started this dish on one stove burner, but quickly noticed I needed to use two of them. I also had to keep rotating the pan to ensure the pot was cooking evenly. We have a small wood fire in our backyard and I think I would like to try cooking this over that next time. The best part of this dish is the rice! The rice has a gorgeous brown crust that forms and it is flavored beautifully with the onions, garlic and chorizo. I am really looking forward to making this again! Thanks Maria for a great recipe! - 26 Dec 2015 (Review from Allrecipes US | Canada)