Paella is a rice dish that hails from the Valencia region on the east coast of Spain. If Valencia rice is not available, use Arborio rice, but be sure not to stir the dish too much because paella is not meant to be creamy like a risotto.
Liked it the first time, but this time I am using pinot noir instead of whitewine, adding mushrooms, doubling the soy chorizo and the garlic... it's not ready, but the sauce is tasting yummy!
This was really plain... didn't wow me.
I make something almost exactly like this, but I use about 1/2 the onion and only 1/2 cup edamame and add artichokes, paprika and thyme. I've been making it for years and it's on my blog, Chez Cayenne.
I was excited to make this as I usually like a lot of Cooking Light's vegetarian recipes, but this one just seemed off. The flavor was strange and just didn't seem to go with the other flavors in the dish. Will not be making this again.
I followed the recipe except omitted the green onions. I was surpised by how good the soyrizo was. I had never tried it before. We'll make this again for a quick weeknight supper.
I liked the combination of flavors but to be fair I did quite a bit of subbing. I had leftover soy chorizo and found this recipe to be pretty straightforward, so I followed it loosely. Used 3.5 of chrorizo (all I had) and halved the rest of the ingredient amounts except for garlic (4 cloves -- I like garlic) and onion (half of a medium onion --thank you previous reviewer for mentioning the onion part). I used leftover lima beans and frozen peppers and since I didn't have saffron, I just kicked up the flavor with cayenne. I know it's not the same but hey, saffron is expensive! I had a little bit of Arborio rice and no wine so just more vegetable stock and it worked out well! Don't forget the parsley and green onion, definitely make the dish.
This is a tasty dish but next time I will use less onion (it was really overpowered by the onion flavor) and more soyrizo.
