Seafood Paella

I love paella and have tried it many different ways with chicken, sausage, and of course shrimp and clams. This recipe uses arborio rice that made the paella mushy. Additionally,the crushed pepper gave it a bit of a kick. It reminded me of the consistency of gumbo with a Spanish twist. I haven't made paella before and was excited about trying this recipe. Unfortunately, it's more of seafood gumbo than a Spanish paella. 

I used 6 oz of swordfish, 1/2 lb shrimp, 1/2 lb scallops, some sliced calamari & a handful of mussels. The end result was delicious, but it took a lot longer to cook and needed a lot more hot liquid than called for. Not sure if it was because I was using actual paella rice from Spain, but I kept having to add hot liquid and it took a lot longer than expected. It also needed salt. I would make it again, but not before trying another recipe.

It was not the best paella. The canned tomatoes and the lemon that is added to the rice takes away the true flavor of the paella. Next time I make it this two ingredients will be taken off. I will add the lemon to the end though.

This is a great recipe. It was my first time attempting paella and it turned out awesome. I substituted tilapia for monk-fish and it was still great. This did not require too long to cook and would be a great main course for a dinner party. good stuff!

What a great paella recipe! I have tried some in the past but this was outstanding. I did exactly what the recipe called for and even added lobster to the line-up and it was simply delightful. Our guests loved it! I will definitely make it again! Well done!

It was a perfect meal. Everyone loved it! I only have one comment about it, there is no place in the recipe that mentions salt. So for future reference I would add a bit of salt to perfect the taste. P.S instead of clam juice, i used chicken stock, and instead of white wine, i used sherry wine, and it turned out to be perfect. I cant wait to do it again.