Mixed Paella Recipe
Receta de Paella Mixta
1
Hour
30
Minutes
4
Servings
Ingredients
- 5 cups chicken broth (homemade is best)
- 1 tsp Spanish saffron threads
- 2 tsp smoked paprika
- 8 tbsp extra virgin olive oil
- 1 lb Spanish cooking chorizo, cut into 1-inch pieces
- 3 boneless skinless chicken thighs, cut into 2-inch pieces, seasoned with salt and pepper
- 2 medium onions, chopped
- 2 red bell peppers, cored, seeded and chopped
- 2 tomatoes, finely chopped
- 3 bay leaves
- 1/2 cup fresh or frozen peas
- 4 garlic cloves, minced
- 2 cups Bomba paella rice
- 12 large shrimp, peeled and deveined
- 12 mussels (or clams)
- Roasted piquillo peppers, sliced
- Sea salt and pepper, to taste
- Small handful of chopped flat leaf parsley and lemon wedges for garnish
- Alioli (garlic mayonnaise) for serving
Nutritional Facts
- Calories 1144
- Total Fat 66.5 gr (85%)
- Saturated Fat 17.5 gr (87%)
- Cholesterol 168 mg (56%)
- Sodium 2828 mg (123%)
- Total Carbohydrates 121 gr (44%)
- Fiber 8.1 gr (29%)
- Sugars 23.6 gr
- Protein 49.5 gr
- Vitamin D 0%
- Calcium 14%
- Iron 64%
- Potassium 22%
* Percent Daily Values are based on 2000 calorie diet. Your Daily Values may be higher or lower depending on your caloric needs.
This is by far the most popular paella recipe in Spanish restaurants in America. Mixing seafood, meat and chorizo is close to heresy in Valencia, but this 'Americano' version is very tasty and features a variety of flavors sure to please a crowd!
Steps
Prior to starting your paella, if using clams, soak the clams in salted water for a couple of hours to remove any sand. Discard any clams that do not close when you tap on them. Press together the shells of any mussels that are open. If the shell doesn't close, the mussel should be discarded (also toss any with broken shells).
Heat stock, paprika and saffron in a large pot. Cover and keep warm.
In a 15" paella pan , heat 2 tbsp of the olive oil, add the chorizo and cook for 2- 3 minutes over medium-high heat. Add the chicken pieces to the pan and cook turning once, until browned on both sides, about 5 minutes more. Remove chicken and chorizo pieces to a warm plate. Add the remaining olive oil to the pan and cook the onions and red peppers over medium heat until onions are translucent, about 5 minutes. Add the bay leaves, garlic, tomatoes with their juices and simmer for another 5 minutes until it becomes sauce-like. Add salt and pepper to taste.
Pour in the rice and stir to combine with the tomato mixture (known as 'sofrito'). Add the peas, chicken and chorizo pieces. Slowly add all of the broth to the paella. Stir the rice mixture around until it is evenly distributed throughout the pan. Important - do not stir after this point.
Simmer for about 10 minutes, then place the shrimp and shellfish into the mixture one-by-one, evenly distributing throughout and placing the shellfish so they open facing up. Simmer for another 15 minutes, or until all of the broth has been absorbed, adding extra liquid if necessary. Scatter with the piquillo pepper slices.
Remove pan from the heat and cover with foil. Let sit 10 minutes. Discard any mussels or clams that did not open. Garnish with the parsley and lemon wedges. Serve with alioli, crusty bread and a crisp Spanish white or rosé wine!
9 Comments
I have made paella using this recipe more times than I can remember. It is always a big hit with our guest. Many rave that it is better than the paella they had on tour in Spain. Granted it is not an “Authentic” Valencia recipe, but it really sits well with the “American” palate. I pretty much stick to the recipe from La Tienda except for adding sliced calamari strips. Of all the recipes provided by La Tienda, this is by far my favorite!
Read the description at the top of the recipe. Nowhere does it claim this is a recipe from Valencia. In fact it states this one is popular in the US. I’m perfectly happy with the ingredients and may even make a change or two myself tonight. It would boring if we did everything the same way every time. Variety is the spice of life.
This recipe is not authentic. I am from Valencia and I can say never onions in paella! Disappointed in you @latienda. Leave the onions out add more garlic and then the recipe will be correct.
My whole family loves this recipe. It’s full of great flavor and easy to fix for a larger group.
My husband has been raving about the paella we had in southern Spain over 7 years ago, begging me to make it for him. Afraid of disappointing him and tarnishing the memory, I put it off till he bought me a paella pan for my birthday and I had to do it. He swears this recipe is the one we ate in Spain and now wants it all the time. FIVE STARS+