I made it first with my husband, and after much trial and error, I finally came up with this recipe.You don't have to wash the rice. If this bothers you, try with pre-washed rice. Recipe by Kanure314

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.

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

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.

I remembered the recipe for a Paella dish with and decided to make a few adjustments.

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!

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 uploaded a curry pilaf recipe before, but over the years, I've refined the recipe. So I deleted the old one and uploaded this one. This one is delicious.Make sure to use less water than usual, for the rice to be firm and separate.Adjust the water level after adding the dissolved soup stock and soy sauce.The saltiness of the curry powder differs by brand, so adjust the seasoning with salt and pepper.I used curry powder that only contains spices, no salt. Recipe by Lesser Panda

One pot meal rice cooked with sea-food of choice to make your day look a bit more brighter.#paella#rice#shrimp#lunch#dinner#saffron

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.

This food is very delicious!!! 👍 I have tried this food for the first time in Spain, because it is one of the famous Spanish dishes, and I think that it is a must for me to try to make it at home, but this is not an authentic Paella recipe, because:1. I didn't cook it in a Paella Pan, but in a non stick skillet, because I don't have Paella Pan.2. I didn't use safron and artichoke, because it's so rare and pricey here.So, This is just my version of it... 😊

Took a cooking class. This paella is easy to make. Not over powering. Found a paella pan at the local Winners store for $10. I would half this recipe for less people as this recipe can feed about 16 people. I have the full and 8 people recipe listed. Picture above is from class but I have made this a lot and if I can do this...so can you.