Description
This authentic Spanish Paella Mixta recipe combines tender chicken, fresh seafood, and fragrant Spanish rice cooked to perfection in a single skillet. Infused with saffron, smoked paprika, and fresh herbs, this dish captures the essence of traditional Madrid paella with a simplified approach perfect for home cooks. Garnished with lemon and parsley, it offers a vibrant and flavorful meal that serves six.
Ingredients
Scale
Base Ingredients
- 1/4 cup Extra virgin olive oil (Spanish EVOO if you have it)
- 1 Onion, diced
- 1 bell pepper, diced (½ red and ½ green preferred)
- 4 cloves Garlic, minced
- 3 Roma tomatoes, very finely diced (or 8 oz. tomato sauce)
- 1 Bay leaf
- 1 teaspoon Paprika (sweet or smoked)
- 1 pinch Saffron threads
- Salt and pepper, to taste
- 1/4 cup White wine
Proteins
- 4 boneless skinless chicken thighs, cut into pieces
- 1/2 lb Jumbo shrimp or prawns (about 12), peeled with tail on
- 1/2 lb Mussels (about 10-12), cleaned with beards removed
- 8 oz Calamari rings
Grains and Broth
- 2 cups Spanish rice
- 5 cups Chicken broth
Vegetables and Garnishes
- 1/2 cup Frozen peas
- 1/4 cup Fresh chopped parsley (divided)
- Lemons, for garnish
Instructions
- Prepare vegetables and base: Heat olive oil in a skillet over medium heat. Add diced onion, bell peppers, and garlic. Cook until the onion turns translucent, about 5 minutes. Add finely diced tomatoes, bay leaf, paprika, saffron threads, salt, and pepper. Stir to combine and cook for another 5 minutes to build flavor.
- Add white wine: Pour in the white wine and cook for 10 minutes to reduce slightly, allowing flavors to meld. Taste and adjust salt if necessary.
- Incorporate chicken and rice: Add chicken thigh pieces, 2 tablespoons of chopped parsley, and Spanish rice to the skillet. Stir and cook for 1 minute to coat the rice in the flavorful base.
- Add broth and arrange rice: Slowly pour chicken broth all around the pan. Gently jiggle the pan to spread the rice into an even layer, but do not stir the mixture going forward to encourage socarrat formation.
- Cook rice: Bring the mixture to a boil, then reduce heat to medium-low. Shake the pan gently once or twice during cooking without stirring to keep the rice layer intact.
- Add seafood and peas: After 15-18 minutes of cooking uncovered, nestle shrimp, mussels, and calamari into the rice. Sprinkle frozen peas over the top. Continue cooking for about 5 minutes without stirring until the liquid is mostly absorbed and the rice is nearly tender. Add 1/4 cup more broth or water if rice needs further cooking.
- Rest the paella: Remove the pan from heat, cover with lid or tinfoil, and place a kitchen towel over it. Let rest for 10 minutes to allow flavors to set and the socarrat to develop.
- Garnish and serve: Sprinkle the remaining fresh parsley over the paella and garnish with lemon slices. Serve hot and enjoy!
Notes
- Do not stir the rice after adding the broth to allow the socarrat, the prized crispy crust, to form at the bottom.
- If you cannot find Spanish rice, use medium-grain rice but avoid long-grain varieties for authenticity.
- Saffron is essential for flavor and color; it can be soaked in a tablespoon of warm broth before adding if desired.
- Use fresh seafood for the best flavor and properly clean mussels to avoid grit.
- Chicken broth can be substituted with vegetable broth for a different flavor profile.
