Spanish seafood rice

As is, this is a bland meal and needs spicing up. I think I'd be tempted to try it with Chorizo and chicken as mmepenguin advised. However, you could keep the fish and add some crushed chilli, red chilli or something with a bite to it.

I added chicken and chorizo to this - have made it lots of times now and it's become a family favourite. Very easy to make too.

Sorry dh and myself was not impressed with this recipe at all, it was bland

The recipe is a bit wrong - you should NEVER stir a paella once you add the stock - the aim is firmness not creaminess. Also, I added some frozen peas (without stirring) 5 mins before taking the dish off the stove and it came out delicious :)

followed the recipe, it's Ok, but quite bland

I live inSpain and think this was one of the best Paellas minus colouring!!! I added more seafood, the family loved it!!

Use brown basmatti and cook for half an hour for a tasty, post workout low G.I. lunch.

I used 3 echallion shallots halved lengthways and finely sliced instead of the onion. Instead of using the seafood mix, poach two fillets of undyed smoked haddock in a jug of boiling water for about five minutes and then flake into chunks removing any bones as you go. Slice 6 large (Queenie) scallops and add to the haddock. When rice is almost cooked, add the haddock and scallops and stir to incorporate. Warm through thoroughly ensuring the scallops are almost cooked then add a goodly handful of prawns and add the lemon juice.

Taste is a litle simple

Used 2 Escallion shallots in place of onion. Mix 1/2 tin of lobster/seafood bisque to make up stock required. Before serving, heat other 1/2 tin of bisque, plate up seafood rice, pour bisque in to centre, 'swirl bisque' to look attractive, serve with warm home made bread of choice.......Delicious! Makes it that little more special. Enjoy!