"Excellent! It reminds one of the classic Spanish tapas dish. We pretty much stayed with the recipe on this one. Contrary to what some reviewers have written here, we thought the sauce was an added plus. You must remember to DRIZZLE, not pour the sauce. A little does go a long way.

Enjoy."

"Excellent! It reminds one of the classic Spanish tapas dish. We pretty much stayed with the recipe on this one. Contrary to what some reviewers have written here, we thought the sauce was an added plus. You must remember to DRIZZLE, not pour the sauce. A little does a long way.

Enjoy."

"Outstanding! We made zero changes to the recipe but we also made a pan sauce by deglazing the pan with beef stock, the reserved marinade and red wine, reduced it by half and added a TBS of butter off heat.

Enjoy."

"Outstanding! We made zero changes to the recipe but we also made a pan sauce by deglazing the pan with beef stock and red wine, reduced it by half and added a TBS of butter off heat.

Enjoy."

"Ok, it's not true gumbo. Double ALL of the spices, sweat the veggies, brown skinless chicken thighs. You will get plenty of Louisiana flavor in a broth. My guess is that if you mix a cornstarch slurry in the broth, you get more thickness. Alternatively, use some roux flour to make it closer to a gumbo."

"Really good! Like other reviewers, we used one lemon. We also added a cup or so of cherry tomatoes right at the end of cooking. Enjoy!"

"This is excellent fra diavolo. For me, the key is a light touch on the sauce. The 1 cup of wine (you could use chicken stock instead) provided that lightness. Slicing the onions pole to pole provides a slight crunch and good flavor. I wonder how 1/2 cup seafood stock and 1/2 cup wine would work?"

"Excellent! We reduced the veggie sauce some before putting it in the oven. We also used seafood stock. For us, for an 8 oz. portion of salmon, 10 minutes did it."