Mixed paella, or "Paella Mixta" in Spanish, is a delightful combination of meats and seafood, offering a rich and satisfying flavor that appeals to a wide range of tastes. This classic Spanish dish brings together the best of both worlds, making it a favorite for many. In this recipe, we'll guide you through the steps to create a mouthwatering Mixed Paella that will impress your family and friends.
Ingredients:
Before you begin, gather the following ingredients:
- 1 cup of Bomba rice (ideal for paella)
- 1/2 onion, finely chopped
- 2 cloves of garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 tomato, grated
- 200 grams of chicken thighs, cut into bite-sized pieces (You can replace the chicken with another meat of your choice)
- 200 grams of mixed seafood (shrimp, mussels, and calamari)
- 1/2 cup of green beans, trimmed and cut into bite-sized pieces
- 1/2 teaspoon of sweet paprika (La Dalia Sweet Paprika)
- A pinch of saffron threads (optional)
- 4 cups of Gallina Blanca Seafood Broth Fumet for Paella or chicken broth
- Olive oil
- Salt and pepper to taste
- Lemon wedges for garnish
Equipment:
You'll need a paella pan (a wide, shallow, and flat pan) or a large skillet with a wide surface area.
Instructions:
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Heat a few tablespoons of olive oil in your paella pan or skillet over medium heat.
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Add the finely chopped onion and minced garlic, and sauté until they become soft and translucent.
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Incorporate the diced red and green bell peppers and continue cooking for a few minutes until they start to soften.
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Stir in the grated tomato and cook for another 3-4 minutes until it thickens and the oil separates.
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Add the chicken (or your choice of meat) to the pan and cook until it is browned and cooked through.
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Sprinkle the sweet paprika over the mixture and mix it in thoroughly.
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Add the Bomba rice to the pan and stir to coat it with the flavors for a minute or two.
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Pour in the seafood broth (or chicken broth) and add a pinch of saffron threads for color and flavor (if using). Season with salt and pepper to taste.
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Bring the mixture to a boil, then reduce the heat to medium-low. Let it simmer uncovered for about 10-12 minutes.
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Arrange the mixed seafood, green beans, and peas evenly on top of the rice. Don't stir the paella from this point on; letting a socarrat (a caramelized crust) form on the bottom is key to a great paella.
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Continue simmering for an additional 10-12 minutes, or until the rice is cooked, the liquid has been absorbed, and the bottom layer is crispy and golden.
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Remove the paella from the heat and let it rest for a few minutes.
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Garnish with lemon wedges and serve directly from the pan.
This recipe is designed to serve approximately 4-6 people. Adjust the quantities accordingly based on your preferences. Enjoy your homemade Mixed Paella!
