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.
latenitemom Posted: 09/07/09
BubbaLou134 Posted: 08/05/11
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
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!!