Traditional Spanish Paella

When you say "traditional" and "paella" you mean "random dish with rice and other things" right? Because there is absolutely NOTHING traditional or paella about the dish and ingredients listed in this recipe. I have no idea where you learned how to make a paella, let alone a traditional one, but many of the ingredients and processes you detail are incorrect. This is an abomination and an insult to this dish and its culture.

I am not sure what these people saying that this is a good paella ate, but it wasn't what is detailed here, as this is NOT a paella. Nothing about this dish is a paella.

Without doubt one of the best paellas I’ve eaten. Follow the recipe and you won’t go wrong

A fabulous paella that brought raving appreciation from my guests. The flavours were perfectly balanced (I added some Spanish black olives and black pepper). I had a traditional seafood paella at The Ritz in Madrid that was hugely disappointing (oily and unappetising with very few ingredients), so although it may not be completely traditional this recipe according to other reviews, it is probably the best I have made. I think the key ingredient was a very generous amount of saffron. Absolutely delicious, thank you!

There is nothing “traditional” about this “paella.”. Traditional Spanish paella absolutely does not use chorizo. Ask any Spaniard.

Don’t ask Jamie Oliver:

https://www.theguardian.com/world/2016/oct/04/jamie-olivers-paella-chorizo-brings-fractured-spain-together-against-him

Great base recipe for Paella - I alway modify but my family raves about it.

I haven't tried this recipe, but was wondering, where's the crust? I though when cooking paella you were supposed to develop a crust on the bottom.

Peas do NOT belong in a traditional paella. Sorry. It’s true.

This is by far the best paella recipe ever!!!. I've had great paella made by a Spanish Family and this recipe is up there. I've always tried to recreate it but there was always something missing. I have had paella in Europe as well, and this recipe is the one. Please try it, you will be very happy you did!.

Amazing paella. The taste is great. I did add some good white wine and some bay leaf..try it you will not be disappointed.

This is not even close to the original Valencian paella. Maybe for foreigners, yellow rice with loads lf different things might look similar to paella but this is undoubtedly gross and disrespectul to our cuisine.

Please, do not dare to call this paella.

Thanks.

Plus, the additional cup of water (or wine substitute) ensures plenty of liquid.

This was good-not awe-inspiring, but really good.  Made for Christmas Eve dinner and enjoyed it  I followed the recipe to the letter, except I used Andouille sausage and added ~1 t of smoked paprika.  I think subbing white wine for the water would have been a good idea.  

Made this per the directions except skipped the mussels and subbed white wine for the water. Pretty time and labor intensive, and not cheap to make, but it did turn out well and made a lot. It's a good date night activity if you like cooking together.

We really enjoyed this recipe. I forgot to buy the red peppers, so we skipped that. I had fres tomatoes, so we seeded and chopped them. We also used clams in addition to the mussels. And we omitted the ham. That being said, I found it needed a little more salt. Maybe because we used fresh tomatoes and skipped the salty ham. Otherwise, it was yummy! The liquid was spot on. Next time I would use more chorizo and cut them in 1/2 moons. And definitely will remember the red pepper!

Senor Thomas approves

Not the best recipe. The broth measurement is wrong per the rice. For 3 cups of rice, you will need double that water and the broth mixture certainly does not fulfill that. 

I think it is a little risky to cook a chicken thigh in 19 minutes when you are resting it so much - perfect for bacteria growth

This is fantastic - made it last night for a group of friends and they all kept going back for more.It's very forgiving with substitutions. You can use any spicy cured meat for the chorizo - I used some spicy italian cured meat I had left over. I didn't use red pepper either but added a few drops of tabasco, and I used less onion and parsley and it still tasted great.

Excellent. I have made this many times now to rave reviews. Plus I have adjusted the recipe according to ingredients I have on hand or to food allergies of guests. I have always used chicken breasts and kielbasa with shrimp. Sometimes adding prosciutto but I have never used mussells, which I would like try. I use Mahatma saffron rice in 5 oz packages. (I use three for the recipe)

I have made this recipe twice, first time, I used chicken breasts instead of thighs because I couldn't find them, and it was fantastic! The second time I did use the thighs and did not like them at all, it made the paella kind of "greasy." Before I put the leftovers away, I removed and discarded the chicken, and the next day, it was fantastic! So, lesson learned, next time, use chicken breasts, and try reheating it the next day by putting it in a metal dish with some water and covering with foil... Even better!