PAELLA MIXTA

Paella Mixta is a beautiful and flavorful fusion of land and sea, a traditional Spanish dish that combines succulent chicken, chorizo, and a variety of seafood like shrimp and mussels with saffron-infused rice. This hearty dish, often served as a centerpiece for family gatherings or special occasions, boasts vibrant colors and bold flavors, offering a taste of the Mediterranean in every bite. With its mix of tender meats, perfectly cooked rice, and aromatic spices, Paella Mixta is a crowd-pleaser that’s both visually stunning and irresistibly delicious. Best enjoyed straight from the pan, it’s a meal that invites sharing and conversation.

Ingredients

• For the Paella:
  • 1 lb chicken thighs, bone-in and skin-on, cut into pieces
  • 1/2 lb chorizo, sliced
  • 1/2 lb shrimp, peeled and deveined
  • 1/2 lb mussels or clams, scrubbed and cleaned
  • 2 cups Bomba or Arborio rice
  • 1 medium onion, finely chopped
  • 1 red bell pepper, diced
  • 4 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes (with juice)
  • 4 cups chicken or seafood broth
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon saffron threads (or 1 teaspoon turmeric for color)
  • 1/2 cup frozen peas (optional)
  • Olive oil (for cooking)
  • Salt and pepper to taste
  • Lemon wedges (for serving)
  • Fresh parsley, chopped (for garnish)

Instructions

1. Sear the Chicken and Chorizo: Heat olive oil in a large paella pan or skillet over medium-high heat. Season the chicken with salt and pepper, then add it to the pan and sear on all sides until golden brown, about 6-8 minutes. Remove and set aside. Add the chorizo slices to the pan, cooking until slightly crispy, then set aside with the chicken.
2. Sauté the Vegetables: In the same pan, add the onion, red bell pepper, and garlic. Sauté for 4-5 minutes, until the onions are soft and translucent.
3. Toast the Rice: Stir in the rice, saffron (or turmeric), and smoked paprika, coating the rice in the oil and allowing it to toast for 1-2 minutes.
4. Add Broth and Chicken: Pour in the diced tomatoes (with their juice) and broth, stirring to combine. Return the chicken and chorizo to the pan, arranging them evenly. Simmer uncovered for about 15-20 minutes, until most of the liquid is absorbed and the rice is nearly tender.
5. Add Seafood: Nestle the shrimp and mussels into the rice mixture. Cover the pan with a lid or foil and cook for an additional 8-10 minutes, until the shrimp are pink and cooked through and the mussels have opened. (Discard any mussels that do not open.)
6. Add Peas and Rest: If using peas, sprinkle them over the paella in the final 5 minutes of cooking. Once done, remove the pan from heat and let it rest for 5 minutes to allow the flavors to meld.
7. Serve: Garnish with chopped parsley and lemon wedges, and serve your Paella Mixta straight from the pan.

This Paella Mixta is a flavorful feast that captures the essence of Spanish cuisine, combining bold spices, meats, and seafood into one delicious dish that’s perfect for sharing!