Paella Mixta

finished paella garnished with lemon wedges and fresh parsley

Print Recipe

5 from 3 votes

Paella Mixta, or mixed paella, is a show-stopping one pan meal that will wow your guests every time!

Prep Time30

Cook Time40

Course: Dinner, Main Course

Cuisine: Spanish

Servings: to 10

Calories: 636kcal

Author: Andrea Mut

Equipment

1 15" Paella pan or 12 to 14 inch deep saute pan

Ingredients

1 teaspoon saffron threads, loosely packed
8 cups chicken broth, no sodium, divided
2 tablespoon olive oil
10 chicken thighs bone-in, skin on
325 g chorizo
2 large white onions, diced
4 cloves garlic, minced
3 medium tomatoes, diced
3 cups bomba rice or arborio (see notes)
1 ½ teaspoon salt
340 g shrimp, 18 large (see note)
1 lb mussels scrubbed
1 cup green peas fresh or thawed from frozen
2 roasted red peppers thinly sliced
½ cup parsley chopped
2 lemons cut into 8 wedges

Instructions

In a small pot or microwave, heat 1 cup of chicken broth. Add saffron threads and salt, steep until ready to use.
1 teaspoon saffron threads, loosely packed, 1 ½ teaspoon salt
Heat olive oil in a 16-inch paella pan over medium-high heat. Brown chicken thighs for 3-4 minutes per side. Transfer chicken to a plate.
2 tablespoon olive oil, 10 chicken thighs
Discard all but 2 tablespoon of oil in the pan. Sauté onions over medium-high heat for 3 minutes until glassy. Add chorizo, cook for 2-3 minutes until starting to brown. Add garlic and tomatoes, cook for another 2 minutes.
325 g chorizo , 2 large white onions,, 4 cloves garlic,, 3 medium tomatoes,
Sprinkle rice evenly in the pan. Nestle chicken into the rice. Pour saffron broth and 7 cups of the remaining chicken broth over the chicken and rice. Reserve one cup of broth for later. Bring to a boil, then reduce to a gentle simmer. Simmer uncovered for 10 minutes. No stirring!
3 cups bomba rice, 8 cups chicken broth,
Add shrimp and mussels, gently pressing into the rice. Cook for 8-10 minutes, flipping shrimp if needed, until shrimp are cooked and mussels open. Discard unopened mussels.
340 g shrimp, 18 large (see note), 1 lb mussels
Taste the rice to see if it’s cooked. The rice should be slightly “al dente”. If rice isn't fully cooked but broth is absorbed, add more broth or water and continue simmering until done. (The amount of time and liquid needed will vary depending on the type and age of the of rice, type of pan used and the amount of heat used. Adjust as needed.)
Remove pan from heat. Sprinkle peas over paella, arrange red pepper strips. Loosely cover with foil and rest for 10 minutes.
1 cup green peas, 2 roasted red peppers
Garnish with lemon wedges and chopped parsley. Serve warm.
½ cup parsley, 2 lemons cut into 8 wedges

Notes

Shrimp can be peeled or unpeeled.

Paella rice or arborio rice can be used instead of Bomba rice. Note that the cooking times and amount of liquid needed may change with different types of rice.

If desired, steam mussels beforehand and add with red pepper strips and peas in step 5.

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

Nutritional Facts are an estimate only and are based on one serving. Portion sizes will vary depending on how much of each ingredient is served to each person.

Nutrition