I wanted to make a colorful paella but I was out of saffron, so I tried using curry powder instead. It was really nice and my family liked it too.I microwaved the onion so that it would sauté quickly. I think adding chicken and shellfish will make this delicious too. If you sauté everything well before steaming the rice, it will be very tasty. Recipe by Pochinu

This paella is a crowd pleaser. The grill imparts a subtle smokiness you can't achieve in an oven. The lemon wedges perfume the spicy rice and the mussels release their briny liquor. It's not a recipe to take on on a weeknight. The cook time is about an hour, but coupled with starting the grill and prepping the ingredients the whole ordeal is more like 4 hours. This is one of those Sunday meals, started mid day with copious sangria while you're over the grill.

My oven broke, so I made this instead.Some tips:Step 4: This recipe uses garlic oil. If you don't have the oil, you can use olive oil and garlic.Step 6: Please don't add too much salt.Recipe by Yuuyuu0221.

This one is of chicken and shrimp, but you can add or change it to your taste~

A senior co-worker of mine made me this dish years ago, and I was impressed that you can make it at home. She gave me the recipe and it has changed as I've made it over and over. I stopped using the paella pan because it was shallow, difficult to mix in, and made my stove dirty. You can make a good paella just by using a frying pan or a shallow pot. I've been using my beloved "Le Creuset" pan.It looks very nice if you use blue mussels, but I couldn't acquire any this time so I used hamaguri clams instead. You can also use asari clams. I'd like readers to add some kind of clam because it gives off a delicious soup. It's not exciting unless the rice is yellow. If the saffron doesn't give it enough color, add turmeric or a little bit of yellow food coloring. Recipe by Setsubunhijiki

This is an easy recipe that uses everyday ingredients It is very satisfying and pleasant to the eye!It's easy to make in a frying pan. No need to rinse the rice before using! Recipe by REKO-tan

This Paella is a classic Spanish rice dish made with Arborio rice, packed with chicken, sausage, mussels, clams, shrimp and loaded with flavor. It’s such a comforting dish.

A paella pan is ideal when making this Spanish Valencia dish; consisting of chicken, sausage and available seafood ingredients. [In lieu of a paella pan, a very large pan can be used]This dish can be prepared outdoors (gas grill) or indoors using a large burner on the stove. Near the end of the cooking process you will need a lid to cover the pan - I use a metal pizza pan.*The ideal paella has a toasted rice bottom, called socarrat. The key ingredient is the saffron threads and other types of seafood can be substituted!

Having served an LDS mission in Sevilla, Spain, I returned, got married, and wanted to impress my wife with some skills of the "mother" country. I found a recipe that I've tweaked and many have enjoyed. It's not traditional from Spain, but incorporates tastes suited to an audience in America. Which are not entirely seafood-savvy.

I love surf clams, so I thought up this paella recipe, which takes full advantage of their umami.The amount of lukewarm water to use changes depending on how much moisture is in the vegetables. Please try making this several times. Test the rice when it's cooked, and adjust the amount of water.The reason for heating over high heat at the end is to crisp up the rice on the bottom.Try using other ingredients besides the surf clams for variety. For one 26 cm [10.2 in] frying pan full. Recipe by Stylish Mama

I fancied a seafood paella, unfortunately I didn't have the right ingredients to make it the TRADTIONAL way so I searched around the internet, looked at a few recipes and I found one very similar to this recipe, I did improvise a little and all in all it turned out to have great flavours.

This is an intoxicating mix of fresh seafood, smoky flavor, Spanish saffron and smoked paprika, and a unique mix of vegetable AND chicken stock to bring more umami to the dish. And having the right rice is important!