Paella Mixta (Mixed Paella with Meat and Seafood)
From: Spain
Servings:
4-6
Difficulty:
Medium
Ingredients
- 2 cups Spanish short-grain rice (Bomba or Calasparra)
- 4 cups warm chicken stock
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 red bell pepper, chopped
- 3-4 chicken legs (thighs and drumsticks separated)
- 150g fresh chorizo, sliced
- 150g squid rings
- 12 large prawns or shrimp
- 12 mussels, cleaned and debearded
- Pinch of saffron threads (or 1 tsp sweet smoked paprika)
- 3 tbsp olive oil
- Salt and pepper
- ½ cup white wine (optional)
- Lemon wedges, fresh parsley, peas for garnish
Instructions
- 1. If using saffron, infuse in a few tablespoons of warm stock. Set aside.
- 2. Heat oil in a 40cm paella pan over medium-high heat.
- 3. Season and brown chicken pieces on all sides, 8-10 minutes. Remove and set aside.
- 4. In the same oil, gently cook chorizo slices for 2-3 minutes to release red oil. Remove and reserve.
- 5. Soften onion, garlic, and red pepper in the pan, 5-8 minutes.
- 6. Stir in rice so every grain is coated with oil, about 2 minutes.
- 7. Deglaze with white wine if using, then add warm stock and saffron (or paprika).
- 8. Return chicken and chorizo to the pan, nestle into rice. Do not stir from this point forward.
- 9. Simmer gently, uncovered, 20-25 minutes until rice is halfway cooked and most liquid is absorbed.
- 10. Arrange prawns, squid, and mussels on top of the rice, nestling them in.
- 11. Cover loosely with foil and cook another 10-15 minutes until:
- - Mussels open (discard any that don't)
- - Prawns turn pink
- - Squid is tender
- - Rice is al dente and creamy
- 12. In the last 2-3 minutes, uncover and increase heat slightly to form a light crust on the bottom (socarrat).
- 13. Remove from heat. Scatter fresh peas, parsley, and lemon wedges on top.
- 14. Serve directly from the pan at the table.