Seafood Paella

  • latenitemom Posted: 09/07/09
    Worthy of a Special Occasion

    My family found this paella on the bland side. The clam juice just wasn't enough flavor. I think if you'd replace it with a good fish stock, the flavor would improve.

  • BubbaLou134 Posted: 08/05/11
    Worthy of a Special Occasion

    This was the recipe I was looking for (with no meat-just seafood) and it came out incredible. Simple and straight forward. Of course, using (or not using) saffron and smoked paprika would make a big difference. I used them(plus a teaspoon of ancho chile spice). I made a couple changes/additions...of course. I used four 6 oz cans of chopped clams with their liquid(instead of clam juice) and added wine to make up the difference. I had one grouper fillet and a bag of seafood mix which had scallops, calimari and shrimp. Added some extra shrimp and the mussels. I also added a tablespoon of tomato concentrate and a tablespoon of anchovy paste. I added a couple more cloves of garlic too and half a fennel bulb chopped. Thawed some frozen peas in warm water and tossed them in at the very end. No "BIG" changes really. This rocked. Served with lemon wedges. Total hit.

  • 1Lucky7 Posted: 12/16/13
    Worthy of a Special Occasion

    Outstanding recipe!!! One of the many things I love about Cooking Light mag. is their cooking class section. When this first appeared years ago, it was so helpful to have a step-by-step guide, with photos!! Over the years I've simplified it even more: depending on which state we are in when I make this (either Michigan or Maine) determines the seafood used. In Maine, fresh lobster, mussels, scallops and fish are readily available so it's even better!! In Michigan, I use scallops, shrimp and mussels and also turkey sausage. A family favorite!!


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