Why Make This Recipe
Mixed Paella is a delightful dish that showcases the rich flavors of Spain. It combines succulent chicken, seafood, and a colorful mix of vegetables, all cooked together in a flavorful broth. The beauty of this recipe lies not just in its taste but also in its vibrant presentation. It’s perfect for gatherings or family dinners, making everyone feel special. If you’re looking for a hearty and satisfying meal, this Mixed Paella is the way to go!
How to Make Mixed Paella
Ingredients
- 1/4 cup extra virgin olive oil (Spanish EVOO preferred)
- 1 onion, diced
- 1 bell pepper, diced (½ red and ½ green recommended)
- 4 cloves garlic, minced
- 3 roma tomatoes, finely diced (or 8 oz tomato sauce)
- 1 bay leaf
- 1 teaspoon paprika (sweet or smoked)
- 1 pinch saffron threads
- Salt and black pepper, to taste
- 1/4 cup white wine
- 4 boneless, skinless chicken thighs, cut into pieces
- 1/4 cup fresh parsley, chopped (divided)
- 2 cups Spanish rice
- 5 cups chicken broth
- 1/2 cup frozen peas
- 1/2 lb jumbo shrimp or prawns (about 12), peeled with tails on
- 1/2 lb mussels (about 10–12), cleaned and de-bearded
- 8 oz calamari rings
- Lemons, sliced, for garnish
Directions
Step 1: Sauté the Base
Heat olive oil in a large skillet or paella pan over medium heat. Add onion, bell pepper, and garlic. Cook until the onion is soft and translucent. Stir in the tomatoes, bay leaf, paprika, saffron, salt, and pepper. Cook for 5 minutes. Add white wine and simmer for 10 minutes, adjusting seasoning if needed.
Step 2: Add Chicken and Rice
Stir in the chicken pieces, 2 tablespoons of parsley, and rice. Cook for 1 minute to coat the rice with flavor.
Step 3: Add the Broth
Slowly pour in the chicken broth, shaking the pan gently to distribute the rice into an even layer. Do not stir after this step—paella develops its signature crispy bottom crust (socarrat) only if left undisturbed.
Step 4: Cook the Paella Base
Bring to a boil, then reduce heat to medium-low. Cook uncovered for 15–18 minutes, giving the pan a gentle shake once or twice during cooking.
Step 5: Add Seafood and Peas
Nestle shrimp, mussels, and calamari into the rice mixture. Sprinkle peas on top. Continue cooking (without stirring) for another 5 minutes, or until most of the liquid is absorbed and the rice is nearly tender. If the rice needs more time, add 1/4 cup additional broth or water.
Step 6: Rest and Garnish
Remove from heat and cover with foil or a lid. Place a kitchen towel over the pan and let the paella rest for 10 minutes. Garnish with fresh parsley and lemon slices before serving.
How to Serve Mixed Paella
Serve the Mixed Paella straight from the pan for a rustic touch. Each guest can help themselves to a generous scoop. Pair it with a fresh side salad, crusty bread, or a light white wine to enhance the flavors even more.
How to Store Mixed Paella
To store leftover Mixed Paella, let it cool completely. Place it in an airtight container and refrigerate it for up to 3 days. Reheat gently on the stove or microwave, adding a splash of broth or water to prevent drying out.
Tips to Make Mixed Paella
- Use a good quality Spanish rice – It helps absorb flavors better than regular rice.
- Don’t stir after adding broth – This helps create the crispy bottom crust.
- Feel free to adjust seafood – You can add or replace seafood based on your preference.
- Let it rest – The resting time is key for the flavors to meld together.
Variation
You can make a vegetarian version by omitting meat and seafood, and instead use vegetables like artichokes, bell peppers, and zucchini. Increase the broth to keep the dish flavorful.
FAQs
Q1: Can I make Mixed Paella in advance?
Yes, you can prepare it a few hours ahead of time and reheat it just before serving.
Q2: What can I use instead of saffron?
If you don’t have saffron, you can use turmeric or a pinch of paprika for color, though the flavor will be different.
Q3: Is it necessary to use seafood?
No, you can make a delicious paella with just chicken or even go vegetarian. The recipe is flexible to your tastes!
Mixed Paella
Ingredients
Base Ingredients
- 1/4 cup extra virgin olive oil Spanish EVOO preferred
- 1 medium onion, diced
- 1 medium bell pepper, diced (½ red and ½ green recommended)
- 4 cloves garlic, minced
- 3 medium roma tomatoes, finely diced (or 8 oz tomato sauce)
- 1 leaf bay leaf
- 1 teaspoon paprika sweet or smoked
- 1 pinch saffron threads
- to taste Salt and black pepper
- 1/4 cup white wine
Protein and Rice
- 4 pieces boneless, skinless chicken thighs, cut into pieces
- 2 cups Spanish rice
- 5 cups chicken broth
Seafood and Garnish
- 1/2 lb jumbo shrimp or prawns (about 12), peeled with tails on
- 1/2 lb mussels (about 10–12), cleaned and de-bearded
- 8 oz calamari rings
- 1/4 cup fresh parsley, chopped (divided) for garnish
- 1 medium Lemon, sliced for garnish
Vegetables
- 1/2 cup frozen peas
Instructions
Preparation
- Heat olive oil in a large skillet or paella pan over medium heat.
- Add onion, bell pepper, and garlic. Cook until the onion is soft and translucent.
- Stir in the tomatoes, bay leaf, paprika, saffron, salt, and pepper. Cook for 5 minutes.
- Add white wine and simmer for 10 minutes, adjusting seasoning if needed.
Cooking
- Stir in the chicken pieces, 2 tablespoons of parsley, and rice. Cook for 1 minute to coat the rice with flavor.
- Slowly pour in the chicken broth, shaking the pan gently to distribute the rice into an even layer. Do not stir after this step.
- Bring to a boil, then reduce heat to medium-low. Cook uncovered for 15–18 minutes.
- Nestle shrimp, mussels, and calamari into the rice mixture. Sprinkle peas on top. Continue cooking for another 5 minutes, or until most of the liquid is absorbed and the rice is nearly tender.
- If the rice needs more time, add 1/4 cup additional broth or water.
Finishing
- Remove from heat and cover with foil or a lid. Place a kitchen towel over the pan and let the paella rest for 10 minutes.
- Garnish with fresh parsley and lemon slices before serving.