Paella Mixta

Name: Paella Mixta
Cook time: 75 min
Total time: 75 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 12 large Prawns, or shrimp, shell-on; 12 Mussels, scrubbed and debearded; 200g Squid, cleaned and cut into rings; 4 tbsp Olive Oil; 2 Ripe Tomatoes, grated (discard skins); about 200 g; 3 cloves of Garlic, minced; 1 Red Bell Pepper, sliced into strips; 100g Frozen Peas; 1 tsp Sweet Paprika, pimentón dulce; 0g Saffron Threads, a generous pinch; 1.2 l Hot Stock, ideally a mix of chicken and fish; 100ml Dry White Wine, to steam mussels, optional; 2 tbsp Fresh Flat-Leaf Parsley, chopped (garnish); 1 Lemon, cut into wedges (to serve); 400g Paella Rice (Bomba or Calasparra); 600g Chicken Thigh, bone-in, skin-on, cut into small pieces; Some Salt, to taste

Paella Mixta is a sun‑kissed Spanish classic that combines tender chicken and a bounty of seafood with aromatic saffron‑tinged rice. Bright tomatoes, sweet paprika and roasted red pepper form a rich sofrito base, while a kiss of socarrat (the crisp bottom) makes every bite irresistible. Serve straight from the pan with lemon wedges and chopped parsley for a festive, shareable centerpiece.

Paella Mixta is a sun‑kissed Spanish classic that combines tender chicken and a bounty of seafood with aromatic saffron‑tinged ric... Show more

Traditional Spanish Recipe

Health Grade

B · Healthy

Rating

4.5

Time

1 hr10 min

Price

3,45 €

Calories

960 kcal

healthy

one pot

gluten free

high protein

Method

Prep the ingredients

Scrub the Mussels under cold water, pull off any beards, and discard any shells that are cracked or stay open when tapped. Rinse the Prawns quickly and pat them dry. Clean the Squid, pat it dry, and cut it into rings. Grate the Ripe Tomatoes, mince the Garlic, and slice the Red Bell Pepper into thin strips.

Season the chicken

If they are not already cut, cut the Chicken Thighs into small pieces, pat them dry, and season all over with Salt. Let them sit while you heat the pan so the salt starts to soak in.

Brown the chicken

Heat half of the Olive Oil in a wide paella pan over medium-high. Add the chicken in a single layer and sear for 5 minutes, then turn and sear for 5 minutes more, until the pieces are deeply golden on the outside. Transfer them to a plate.

Build the sofrito

Lower the heat to medium and add the remaining oil, squid rings, and pepper strips. Cook, stirring, for 2 minutes until the squid just turns opaque and the pepper starts to soften. Stir in the garlic for 30 seconds, then add the tomatoes, Sweet Paprika, and the chicken pieces. Cook, stirring often, until the sofrito is thick, glossy, and jammy and the chicken is coated, about 8 minutes.

Simmer the rice

Stir the Saffron Threads into the Hot Stock so the broth turns golden. Stir the Paella Rice into the pan for 1 minute so every grain gets coated, then pour in the saffron stock and spread everything into an even layer. Bring it to a lively simmer and cook for 18 minutes without stirring; just rotate the pan once if one side is cooking faster.

Steam the seafood

Scatter the Frozen Peas over the surface, then nestle the prawns and the mussels on top of the rice. Splash over the Dry White Wine if you're using it, cover the pan tightly, and cook for 5 minutes or until the prawns are pink and the mussels have opened. Discard any mussels that stay closed.

Rest the paella

Take the pan off the heat and let the paella rest, uncovered, for 5 minutes so the rice finishes absorbing moisture and the surface sets slightly.