Mixed Seafood and Meat Paella | PAELLA MIXTA
Course: MainServings
2
peopleCooking time
40
minutesThis Mixed Seafood and Meat Paella, or Paella Mixta, is a vibrant Spanish dish that’s perfect for sharing. Featuring a combination of succulent chicken, pork ribs, prawns, mussels, clams, and squid, this recipe promises to deliver an array of flavors in every bite. With saffron and paprika infusing the rice, and Mediterranean vegetables providing depth, this seafood and meat medley is not just a feast for the palate but also a colorful centerpiece for any dining table.
Ingredients
- Paella Mixta
400ml chicken stock
200g short grain paella rice
olive oil
150g chicken
150g pork chopped ribs
6 prawns
6 mussels
12 small clams
1 medium squid
30g peas
2 cloves of garlic
half a red or green pepper
half an onion
2 grated tomatoes or 50ml canned tomato
a pinch of saffron
1 teaspoon mild pimentón pepper powder or paprika
a sprig of rosemary
salt
Directions
- Paella Mixta
- Clean and wash the squid, then cut into rings. Remove the heads from the prawns, set the prawns aside, and fry the heads in a pan with some olive oil, pressing down on them to release the juices.
- Scrub the mussels under running water, then pull off the beard. Lightly cook the mussels in a splash of water to open them.
- Pour the water from the mussels over the heads still in the pan, adding a little extra water to cover. Cook for around 15 minutes, use a wooden spoon to scrape the caramelised juices off the bottom of the pan. Strain the heads out of the prawn stock.
- In a paella pan with a generous amount of olive oil, fry the chicken and pork until lightly browned, seasoning with salt as you go. Once browned, remove and set aside.
- In the same oil, add the squid, cook for a couple minutes, then add the prawns. Once lightly golden, remove and set aside.
- Dice the onion and pepper, then roughly chop the garlic. Add the onion and pepper into the same oil and cook until soft, then add the garlic. After a couple minutes, add the tomato and stir.
- Continue to cook the vegetable base (sofrito) very slowly, adding water if it dries out. Once thick, return the meats and seafood to the pan and stir for a minute.
- Add in the pimentón powder and saffron then stir. Add in the rice and toast it for a minute before pouring in the boiling chicken and prawn stock (500ml total for 200g rice). Keep some hot stock on the boil in case the rice dries up.
- Shake the pan a little, do not stir. Add in the rosemary and check for seasoning, add salt as needed. Keep it on a strong boil for 8 minutes.
- Turn the heat down a notch and add in the peas and clams. After 4 minutes, arrange the prawns and mussels (shell side down, with half the shell removed) and push them down slightly into the rice. Continue to cook for a final 4 minutes. Cover and let rest for 5 minutes before serving.
