Description
This Paella Mixta combines tender chicken, fresh seafood, and saffron-infused rice in a vibrant, one-pan Spanish dish perfect for sharing. Featuring jumbo shrimp, mussels, clams, calamari, and vegetables, it offers the best of both chicken and seafood paellas with rich flavors and colorful presentation.
Ingredients
Stock and Seasonings
- 4 cups seafood stock
- 8 saffron threads
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1/2 teaspoon smoked Spanish paprika
Protein
- 8 jumbo shrimp, shelled and deveined
- 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
- 1/2 pound cleaned calamari, cut into 1/2-inch thick rings and bite-sized pieces (227g)
- 1/2 pound fresh live mussels, scrubbed and de-bearded if necessary (about a dozen)
- 1/2 pound fresh live Manila or little neck clams, purged and scrubbed (8 to 10 clams)
Vegetables and Other Ingredients
- 6 tablespoons extra virgin olive oil
- 1 medium yellow onion, diced
- 2/3 cup frozen or fresh peas
- 3/4 cup chopped green beans, cut into 1-inch pieces
- 1 cup canned crushed tomatoes
- 1 garlic clove, minced
- 1 3/4 cups Spanish bomba rice (360g)
Instructions
- Heat the stock: Bring the seafood stock and saffron threads to a boil in a medium saucepan over medium heat. Once boiling, reduce the heat to low and keep the stock at a gentle simmer to infuse the saffron flavor while you prepare the paella.
- Sear the shrimp: Heat the olive oil in a large paella pan or a heavy-bottomed pan over medium-high heat. Season the shrimp generously with salt and pepper. Add them to the pan and cook until they are seared, about 1 minute on each side. Remove the shrimp to a plate and set aside.
- Brown the chicken: Season the chicken pieces with salt and pepper. Add them to the pan and cook, tossing occasionally, until golden brown on the outside, about 5 minutes. The chicken does not need to be fully cooked at this stage. Remove and set aside.
- Cook the vegetables and calamari: Add the diced onion and calamari pieces to the pan. Stir occasionally and cook until the onion begins to brown, about 7 minutes. Next, add the peas and green beans, stirring for an additional 2 minutes. Then stir in the crushed tomatoes and minced garlic and cook until the tomato mixture reduces by half, about 2 minutes.
- Cook the rice: Add the bomba rice, mussels, clams, smoked paprika, and reserved chicken pieces to the pan. Stir for 1 minute to coat the rice evenly. Spread the ingredients into an even layer using a wooden spoon. Pour in the hot saffron-infused stock and add a pinch of salt. Cook without stirring for 5 minutes over medium heat. Then reduce the heat to low and simmer gently for 10 to 15 minutes, or until the rice is tender and all the liquid has been absorbed. About 3 minutes before finishing, arrange the reserved shrimp on top of the rice to warm through.
- Rest: Remove the pan from heat and let the paella stand for 3 minutes to allow flavors to meld before serving.
Notes
- Use authentic Spanish bomba rice for the best texture; it absorbs liquid well without becoming mushy.
- If seafood stock is unavailable, a high-quality fish or vegetable stock can be substituted.
- Do not stir the rice once the stock is added to allow it to form the prized crust (socarrat) at the bottom.
- Fresh shellfish should be purged and cleaned properly to ensure safety and taste.
- Adjust seasoning with salt and pepper according to taste throughout cooking.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Entree
- Method: Stovetop
- Cuisine: Spanish
