Paella with Chicken and Seafood (Paella mixta)
There's chicken paella and seafood paella, but this Paella Mixta packed with saffron-infused rice, tender chicken, and fresh shellfish is the best of both worlds! It's a festive, one-pan meal made to share with family and friends.
Servings: 8
Ingredients
- 4 cups seafood stock
- 8 saffron threads
- 6 tablespoons extra virgin olive oil
- 8 jumbo shrimp, shelled and deveined
- Kosher salt
- Freshly ground black pepper
- 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
- 1 medium yellow onion, diced
- 1/2 pound cleaned calamari, cut into 1/2-inch thick rings and bite-sized pieces (227g)
- 2/3 cup frozen or fresh peas
- 3/4 cup chopped green beans, cut in 1-inch pieces
- 1 cup canned crushed tomatoes
- 1 garlic clove, minced
- 1 3/4 cups Spanish bomba rice (360g)
- 1/2 pound fresh live mussels, scrubbed and de-bearded if necessary (about a dozen)
- 1/2 pound fresh live Manila or little neck clams, purged and scrubbed (8 to 10)
- 1/2 teaspoon smoked Spanish paprika
Instructions
- Heat the stock. Bring the seafood stock and saffron threads to a boil in a medium saucepan over medium heat. Reduce the heat to low and keep the stock at a simmer. While the stock heats, begin working on the paella.
- Sear the shrimp. Heat the olive oil in a large paella pan or a large heavy-bottomed pan over medium-high heat. Season the shrimp generously with salt and pepper. Add the shrimp to the pan and cook until seared, about 1 minute per side. Remove to a plate and set aside.
- Brown the chicken. Season the chicken generously with salt and pepper. Add the chicken and cook, tossing occasionally, until golden brown, about 5 minutes. It does not need to be cooked all the way through at this stage. Transfer to a plate and set aside.
- Cook the vegetables and calamari. Add the onion and squid. Cook, stirring occasionally with a wooden spoon, until the onion starts to brown, about 7 minutes. Add the peas and green beans, and cook, stirring, for 2 minutes. Add the tomatoes and garlic, and cook until the tomato reduces by half, about 2 minutes.
- Cook the rice. Add the rice, mussels, clams, paprika, and reserved chicken pieces. Cook for 1 minute, stirring to coat the rice. Use the wooden spoon to distribute the contents of the pan into an even layer. Pour in the hot stock and add a pinch of salt. Cook, without stirring, for 5 minutes. Reduce the heat to low and let it simmer for 10 to 15 minutes, or until all of the stock has been absorbed and the rice is tender. About 3 minutes before the paella is done cooking, add the reserved shrimp on top of the rice.
- Rest. Take the pan off the heat. Let the paella stand for 3 minutes before serving.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, saffron, Arborio rice and smoked paprika used in this recipe.
- Choose the right pan: You don’t need a traditional paella pan to make delicious paella at home, but it does make a difference if you have one! A real paella pan is wide and shallow, which helps the rice cook evenly in a thin layer and encourages that golden, crispy bottom layer called socarrat. If you don’t have one, don’t worry—you can use a large, wide skillet (12 inches or more) or a cast iron pan. For 4 people, a 16-inch pan (measured across the top) is ideal. Use the widest pan you can fit on your burner. Just make sure it’s not too deep, so the liquid can reduce properly. The key is even heat and resisting the urge to stir once the broth is in!
Nutrition
Calories: 422kcal | Carbohydrates: 43g | Protein: 27.2g | Fat: 14.9g | Saturated Fat: 2.5g | Polyunsaturated Fat: 2.3g | Monounsaturated Fat: 8.8g | Trans Fat: 0.01g | Cholesterol: 150.4mg | Sodium: 650.4mg | Potassium: 582.9mg | Fiber: 3.1g | Sugar: 3.1g | Vitamin A: 390.5IU | Vitamin C: 12.5mg | Calcium: 89.7mg | Iron: 4.2mg
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