📝 About This Recipe
This stunning Paella Mixta is the crown jewel of Spanish gastronomy, blending the robust flavors of the land with the delicate treasures of the sea. Featuring golden, saffron-infused Bomba rice, succulent chicken, spicy chorizo, and a bounty of fresh shellfish, it creates a communal dining experience like no other. The secret lies in the 'socarrat'—that prized, caramelized crust at the bottom of the pan that signifies a true master's touch.
🥗 Ingredients
The Proteins
- 500 grams Chicken thighs (boneless, skin-on, cut into bite-sized pieces)
- 150 grams Spanish Chorizo (cured, sliced into rounds)
- 8-10 pieces Large Shrimp or Prawns (shell-on for flavor)
- 12 pieces Mussels (cleaned and debearded)
- 250 grams Squid (cleaned and cut into rings)
The Rice and Aromatics
- 2 cups Bomba Rice (or Calasparra rice; do not rinse)
- 4 tablespoons Extra Virgin Olive Oil (high quality Spanish oil preferred)
- 1 Spanish Onion (finely diced)
- 1 Red Bell Pepper (seeded and sliced into strips)
- 4 cloves Garlic (minced)
- 2 medium Grated Tomatoes (flesh only, discard skins)
The Liquid Gold (Broth)
- 5 cups Chicken or Seafood Stock (kept warm in a separate pot)
- 1/2 teaspoon Saffron Threads (crushed and steeped in a little warm stock)
- 1 tablespoon Smoked Paprika (Pimentón de la Vera) (sweet or bittersweet)
- to taste Salt (be generous as rice absorbs salt)
For Garnish
- 1/2 cup Frozen Peas (thawed)
- 1/4 cup Fresh Parsley (finely chopped)
- 2 Lemon (cut into wedges)
👨🍳 Instructions
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1
Place your paella pan (ideally 15-inch) over medium-high heat and add the olive oil. Once shimmering, sear the chicken pieces until golden brown on all sides. Remove and set aside.
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2
In the same oil, quickly sear the shrimp for 1 minute per side until they just turn pink. Remove and set aside with the chicken.
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3
Add the sliced chorizo and squid rings to the pan. Sauté for 2-3 minutes until the chorizo releases its red oil and the squid is opaque. Remove and set aside.
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4
Reduce heat to medium. Add the onion and red bell pepper strips. Sauté until the onion is translucent and the peppers have softened (about 5-6 minutes).
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5
Stir in the minced garlic and cook for 1 minute until fragrant. Add the grated tomatoes and cook for 5 minutes, stirring frequently, until the mixture thickens and darkens into a 'sofrito'.
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6
Sprinkle the smoked paprika over the sofrito and stir quickly for 30 seconds to avoid burning. Immediately add the Bomba rice to the pan.
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7
Stir the rice for 2 minutes, ensuring every grain is coated in the flavorful oil and sofrito. This 'pearls' the rice and prevents it from becoming mushy.
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8
Pour in the warm stock and the saffron-infused liquid. Add the seared chicken, chorizo, and squid back into the pan. Stir once to distribute ingredients evenly. Taste the liquid; it should be slightly over-salted.
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9
Increase heat to medium-high and bring to a boil. Boil for 8-10 minutes. IMPORTANT: Do not stir the rice from this point forward! Stirring releases starch and makes the rice creamy like risotto, which we want to avoid.
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10
Reduce heat to low. Arrange the shrimp, mussels (hinge side down), and peas on top of the rice. Continue to simmer for another 8-10 minutes until the liquid is absorbed and the rice is tender.
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11
Listen for the 'socarrat.' You will hear a faint crackling sound and smell a toasted aroma. This means the bottom layer of rice is caramelizing. Increase heat to medium for 1 minute at the very end to finish the crust, but be careful not to burn it.
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12
Remove the pan from the heat. Cover with a clean kitchen towel or foil and let it rest for 5-10 minutes. This final steam ensures the top layer of rice is perfectly cooked.
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13
Garnish with fresh parsley and lemon wedges. Serve the entire pan in the center of the table for an authentic Spanish experience.
💡 Chef's Tips
Always use short-grain Spanish rice like Bomba; it absorbs three times its volume in liquid without breaking down. Never stir the rice once the liquid is added; this is crucial for achieving the separate grains and the crispy 'socarrat' crust. Use a wide, shallow paella pan to ensure even evaporation and maximum surface area for the crust to form. Keep your stock hot before adding it to the pan so the cooking temperature doesn't drop abruptly. If the rice is still too firm but the liquid is gone, sprinkle a tiny bit more warm stock and cover with a towel for a few extra minutes.
🍽️ Serving Suggestions
A crisp, chilled glass of Spanish Albariño or a dry Rosado wine. A simple green salad with a light sherry vinaigrette to cut through the richness. Warm crusty bread to soak up any remaining juices. A side of authentic Garlic Aioli for those who like an extra creamy, pungent kick. Finish the meal with a light dessert like Crema Catalana or fresh orange slices with honey.