Paella Mixta Recipe

Name: Paella Mixta
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 4 cups chicken broth; 1/2 teaspoon saffron threads, crushed; 1/4 cup olive oil; 4 bone-in, skin-on chicken thighs (about 1.5 lbs); 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 large onion, finely chopped; 3 cloves garlic, minced; 1 red bell pepper, diced; 1 tomato, grated (or 2 tablespoons tomato paste); 1 teaspoon smoked paprika; 2 cups Bomba or Calasparra rice (or short-grain rice); 1/2 cup dry white wine; 1/2 pound large shrimp, peeled and deveined; 1/2 pound mussels, scrubbed and debearded; 1/2 cup frozen peas; Lemon wedges for serving

Spanish · Main course · 60 min total

Paella Mixta recipe videos

A classic Spanish rice dish combining seafood and chicken, cooked in a savory saffron-infused broth for a vibrant and satisfying one-pan meal.

20
min prep

40
min cook

6
servings

520
kcal/serving

Ingredients

4 cups chicken broth
1/2 teaspoon saffron threads, crushed
1/4 cup olive oil
4 bone-in, skin-on chicken thighs (about 1.5 lbs)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 large onion, finely chopped
3 cloves garlic, minced
1 red bell pepper, diced
1 tomato, grated (or 2 tablespoons tomato paste)
1 teaspoon smoked paprika
2 cups Bomba or Calasparra rice (or short-grain rice)
1/2 cup dry white wine
1/2 pound large shrimp, peeled and deveined
1/2 pound mussels, scrubbed and debearded
1/2 cup frozen peas
Lemon wedges for serving

Instructions

1. In a small saucepan, warm the chicken broth over low heat. Add the crushed saffron and let steep for 10 minutes.
2. Heat olive oil in a large paella pan (or wide skillet) over medium-high heat. Season chicken thighs with salt and pepper. Cook until golden brown, about 5 minutes per side. Remove and set aside.
3. In the same pan, sauté onion until soft, about 3 minutes. Add garlic and red bell pepper; cook for 2 minutes. Stir in grated tomato and smoked paprika; cook for 1 minute.
4. Add rice and stir to coat with the mixture, about 1 minute. Pour in white wine and let it evaporate, stirring occasionally.
5. Pour in the saffron-infused broth and bring to a boil. Reduce heat to maintain a steady simmer. Nestle the chicken thighs into the rice. Cook without stirring for about 15 minutes.
6. Arrange shrimp and mussels on top of the rice, pushing them in slightly. Sprinkle peas over the top. Continue cooking without stirring until rice is tender and liquid is absorbed, about 10 more minutes. If needed, add a splash of hot water to prevent drying.
7. Remove from heat, cover with a clean kitchen towel, and let rest for 5 minutes. Serve with lemon wedges.

Tips

For best results, use a paella pan to maximize the crispy bottom layer (socarrat).
Do not stir the rice after adding broth to achieve the proper texture.
Substitute chicken with chorizo or rabbit for variation.

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