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Cooking Notes
Marilyn Armbruster
I used peas instead of fava beans, as it wasn't fava season. Also used seafood sausage instead of chorizo, as meat is not in our diet. Cooked it for 18 minutes
Helen
Not worth the trouble. I made this as written, making the shrimp stock, using Spanish short-grain rice, pimenton and baby limas. The result was bland, somewhat pasty and uninteresting.
Fernando s Magrane
if you are going to make a rice with chorizo, don't call it paella, please.
Kate Kissinger
We used fresh fava beans from our garden and wild shrimp. The family worked together at shelling and deveining, so prep was labor intensive, but fun. We used California pearl rice and did not stir at all after adding the broth (which was, incidentally, delicious). We typically don't use much salt in our cooking, so I was parsimonious with it. I shouldn't have been, as everyone added more after tasting on the plate. We all loved the dish, and will likely make it again next fava season.
quaasam
Lovely. Great dish presentation wise. Do not forget to marinate the shrimp.
Easy to make and delicious. A winner.
Tom
For ideal consistency, bomba rice usually requires more fluid and time than indicated in the recipe (which will also not produce the socarrat prized as integral by many cooks and diners).
Jacqueline
I made this with mergues replacing chorizo for a halal version so to speak. the spicy flavours fit welll
Mary Beth
An excellent Paella. I can get frozen fava beans from Trader Joe's. Half a recipe was more than enough for 2.
Anthony Fusco
Lovely recipe - the shrimp broth is well worth the minimal effort involved. I used peas instead of fava beans, and added some grated fresh tomato along with the saffron. Cooking in the oven was interesting - I'm guessing it is to keep the shrimp from getting rubbery from long cooking with the rice? - but the technique did not yield the socorrat which I enjoy so much in paella. But the flavor was wonderful. Will be making again.
Michele
The stock in this recipe is a most important factor. I had some wild coonstriped shrimp from our local (SF Bay Area) seafood purveyor, and their shells, including the heads, made a magnificent stock. I used bomba rice with the amount of stock specified (I drank the remainder) to great effect. I had run out of favas so added frozen peas towards the end of stovetop cooking. Just delicious.
Pauline
I've made this so many times now. Just keeps getting better and better. I don't usually leave enough time to make the shellfish broth, using a veggie broth instead and it's still delicious. A simple and tasty Paella .
Tom Chesterman
I added some mussels and green olives for a little bit more flavor action.
JoseM
Followed directions but used andouille sausage instead of chorizo and green peas as garnish. Peeling shrimps is always labor Inter but worth it as the stock is the soul of any paella. Used a little more garlic and pimentón, but that’s just a personal taste.
Jennie
We love this recipe but it takes MUCH longer than 10 minutes to cook the rice. About 25 minutes with all the broth and a couple of extra cups of water. Still delicious tho—we make it with 1/2 shrimp and 1/2 chicken (for my picky daughter) and peas instead favas.
Rev. John Lindner
Cooked my Paella on my covered Weber grill over a small fire and hickory chips added for flavor. Shrimp and lobster tails were placed on top of the Paella the last 15 minutes of cooking. After all, the traditional Spanish Paella is cooked over an open wood fire. It was an amazing meal!
Julie D.
Second note. Tried this with beef chorizo sausage. The sausage was HOT, used barely 1 - 2 ounces.
Mary Beth
An excellent Paella. I can get frozen fava beans from Trader Joe's. Half a recipe was more than enough for 2.
Mark
My family loved this dish. It is a bit of work, but a great way to spend a Sunday. I used Jasmine rice and the dish worked fine. I also used peas and added steamed Dungeness Crab at the end. I think that added significantly to the flavor. Overall, I found this to be a fresh tasting paella. Would definitely make again.
Shoretalk
Did a blend of lima's and peas, which added to a truly delicious blending of shrimp, sausage and rice!
I am thankful for the garlic mayo suggestion because that went perfect with the paella.
Since I was cooking for two, I cut the recipe pretty much in half (The shrimp broth was a little over 4 cups.).
My short grained rice was brown sgr because that's all my grocer offered. It worked but next time I will search for the recommended rice.
A winner, which will definitely be repeated!
Jacqueline
I made this with mergues replacing chorizo for a halal version so to speak. the spicy flavours fit welll
Tom
For ideal consistency, bomba rice usually requires more fluid and time than indicated in the recipe (which will also not produce the socarrat prized as integral by many cooks and diners).
Fernando s Magrane
if you are going to make a rice with chorizo, don't call it paella, please.
BM
I try to tell them amigo.
quaasam
Lovely. Great dish presentation wise. Do not forget to marinate the shrimp.
Easy to make and delicious. A winner.
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