Mixed Paella Recipe

Mixed Paella Recipe: The Perfect Blend of Land and Sea

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.


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


You'll need a paella pan (a wide, shallow, and flat pan) or a large skillet with a wide surface area.


  1. Heat a few tablespoons of olive oil in your paella pan or skillet over medium heat.

  2. Add the finely chopped onion and minced garlic, and sauté until they become soft and translucent.

  3. Incorporate the diced red and green bell peppers and continue cooking for a few minutes until they start to soften.

  4. Stir in the grated tomato and cook for another 3-4 minutes until it thickens and the oil separates.

  5. Add the chicken (or your choice of meat) to the pan and cook until it is browned and cooked through.

  6. Sprinkle the sweet paprika over the mixture and mix it in thoroughly.

  7. Add the Bomba rice to the pan and stir to coat it with the flavors for a minute or two.

  8. 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.

  9. Bring the mixture to a boil, then reduce the heat to medium-low. Let it simmer uncovered for about 10-12 minutes.

  10. 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.

  11. 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.

  12. Remove the paella from the heat and let it rest for a few minutes.

  13. 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!

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