Mixed Paella Recipe

The most beloved of all Spanish dishes, Paella is an impressive combination of saffron-infused short-grain rice mixed with meat, seafood, and vegetables. Filled with traditional Spanish flavors, learn everything you need to know about making this delicious, crowd-pleasing Spanish paella recipe.

Remember the first time I ever experienced paella. Circa 2010, I had just landed in Spain with my boyfriend (now husband) for my first ever European holiday. It was also lunchtime. So, bags in low, we stopped to get paella. A dish completely unknown to me, it was all my husband could talk about for the weeks leading up to our trip. When I asked what it was he would say, “

And, in a nutshell, I suppose that, yes, that is paella. But the truth is that this Spanish dish, a must-experience for all who travel to Spain, is so much more than just

Minute Seafood Paella

Paella (pai · ei · uh) is a classic rice dish originally from the Valencian region of Eastern Spain. A major cultivator of rice since it was introduced to Spain by the Moors in the 10th century, Valencia was one of the largest trading ports in the Mediterranean.

It is believed that the original paella, paella Valenciana, consisted of short-grain rice plus whatever was on hand or leftover. This often included water vole (a type of water rodent), eel, and butter beans. Originally, paella would have been enjoyed by farmers and laborers as a lunchtime meal.

As living standards started to improve throughout Spain in the late 19th century, paella ingredients started to change with it. The most widely used ingredients at that time included – short-grain rice, chicken, snails, duck, rabbit, green beans, tomatoes, great northern beans, runner beans, artichoke (a substitute for beans in the winter), fresh rosemary, paprika, saffron, garlic, olive oil, and water.

Spanish Mixed Paella Valenciana Recipe, Whats Cooking America

What makes a paella pan unique? It is a wide, shallow, and round pan with splayed sides. It has two looped handles and does not have a lid. The shape helps ensure that the rice cooks in a thin layer, which, according to several Valencians, should be no more than the width of about one finger (or 1/2 an inch). In order to create the highly sought-after

A crispy, golden crust on the bottom of the pan – it’s key to maximize the amount of rice touching the bottom of the pan. For this reason, paella pans grow in diameter, not in height.

No, you may use a regular 12-inch skillet, however, I would recommend cutting the recipe in half as everything will not fit into a pan that size.

Easy Paella Recipe

Spanish rice is rounded and short. It’s quite starchy and absorbs more liquid when compared to regular rice without turning mushy. Bomba rice is an overwhelming favorite, but other great rice options include Calasparra rice and Valencia rice).

Some people have success with arborio rice (the rice used to make risotto) or long-grain white rice, but I don’t recommend either of those. Calrose rice, widely available at most grocery stores, is the best substitute. Should you use this rice, decrease the total cooking liquid to 4 cups.

It is hotly debated whether sausage should be added to paella. Many people have very strong feelings that it should not, under any circumstance, be added to any paella recipe. Others, on the other hand, argue otherwise. I recall enjoying a very large pan of paella filled with Spanish chorizo and seafood while in Spain, so I say do what you want.

Spanish Paella Recipe (seafood, Chicken, & Chorizo)

, dried and used as a seasoning and natural food coloring. Most of the world’s saffron is grown in Iran, Greece, Morocco, and India. Saffron is widely available from many major grocery stores and also sold online (take care to buy from a reputable source).

This recipe makes approximately 4-6 main course servings. While I cooked this recipe in a 15-inch paella pan, I recommend using an 18-inch pan for best results.

Spanish chorizo is made from chopped pork and pork fat and seasoned with garlic, smoked paprika, and salt. Generally available as either Picante (spicy) or dulce (sweet), depending upon the type of paprika used. If you can’t find any Spanish chorizo, try using a different smoked sausage, like Andouille sausage, as it is already cooked.

Mixed Vegetable Paella Recipe

Chicken is a very popular addition to mixed paellas. To cook, chop boneless chicken thighs or a large chicken breast into small pieces and brown in a little olive oil either before or after you sauté the sausage. Remove and set aside to rest until you add back to the pan at the same time as the sausage.

Of versions of paella. While featuring many common and “authentic” Spanish flavors and ingredients, I am aware that it may not be considered a

Paella by some of you out there. Please, if you are the owner of such a recipe, I’d love to see it.

Authentic Seafood Paella Recipe With Saffron • Hip Foodie Mom

1. Make your homemade shrimp stock (optional): If your shrimp are frozen, thaw them. Remove shells and tails (or leave tails on – up to you) and transfer the shrimp to a large bowl. Set aside in the refrigerator until ready to use. Add the shells, onion, smashed garlic, and bay leaves to a large pot filled with at least 4-5 cups of water. Bring to a boil and simmer for at least 45 minutes. Strain through a fine-mesh strainer and set aside.

2. Herb blend: As the broth is simmering, combine the chopped Italian parsley, fresh lemon juice, olive oil, and garlic in a small bowl. Set aside.

3. Combine and simmer stock with saffron: Transfer 4 cups homemade (or store-bought) shrimp stock (or clam juice, or seafood stock) to a medium saucepan with 2 cups chicken stock and one cup white wine. Bring to a gentle simmer, reduce heat to low, and add the saffron.

Mixed Paella With Chicken, Chorizo, Shrimp And Clams

4. Peel and devein the shrimp (if you haven’t done so already), leaving the tails on, or removing them (up to you). Set aside, you’ll need them in a sec.

5. Brown the sausage and cook the shrimp: Heat a bit of olive oil in your pan and cook the sausage for 2-3 minutes. Remove to a clean plate and add the shrimp. Cook for 1-2 minutes on each side, or until nearly cooked. Remove to a clean plate and set aside.

6. Cook thesofrito over medium heat: Add an additional tablespoon of olive oil and add the onion and bell peppers. Cook, stirring occasionally, for 10-15 minutes. Rotate the pan as needed to ensure even cooking. Add the salt and garlic, cook for an additional minute. Add the diced tomatoes, sweet paprika, and thawed (drained) calamari. Cook, stirring often, for an additional 3-5 minutes.

How To Make Paella

8. Add the herb mixture, thawed peas, sausage, and broth. Mix thoroughly to combine. Bring to a boil, then reduce heat to medium-low. As the mixture comes to a boil, stir as needed to combine the rice with the meat and vegetables. Stir for 5 more minutes then stop stirring for the remainder of the cooking time.

10. Nestle the clams, mussels, and shrimp into the rice mixture. Cook for 5-10 minutes, or until shells open (discard any unopened shells). Rotate the pan every few minutes to ensure even cooking.

11. Garnish and serve: Remove from heat, drizzle with fresh lemon juice, and cover with a towel. Allow paella to rest for 5-10 minutes before serving. Garnish with fresh parsley and lemon wedges, if desired.

Schwartz Spanish Paella Recipe Mix 30g

Store any leftovers in a sealed container in the refrigerator for up to 4-5 days. Seafood such as clams, shellfish, and calamari are best enjoyed the same day they’re cooked as they do not reheat well.

If you try making this Mixed Paella Recipe, please leave me a comment and let me know!I always love to hear your thoughts.

This saffron-infused Mixed Paella comes loaded with Spanish sausage, juicy shrimp, mussels, clams, and calamari. Feel free to substitute one, or both, or the aforementioned with chicken, rabbit, duck, beans, or additional veggies.

Easy One Pan Chicken Paella Recipe

For best results, cook your paella in a large, round paella pan that is at least 15- to 18-inches. I used this Lodge pre-seasoned 15-inch skillet from Amazon. It was a tight fit, but everything made it in.

The homemade shrimp stock is optional. It is an extra step that adds about 5-10 minutes of additional hands-on prep work, but the rest of the time is completely hands-off. I like to add at least half seafood stock because I think it gives the rice amazing flavor, but you may add all chicken stock if preferred. I also added 1 cup of dry white wine as part of the liquid ratio, but feel free to omit and replace it with seafood or chicken stock, if desired. In total, this recipe calls for 7 cups of liquid. I added:

Spanish chorizo is a smoked Spanish sausage, and therefore already cooked. Cooking for a few minutes is a great way to brown the outside and add extra flavor. Should you use an uncooked sausage, it will require longer cooking time (approximately 5-7 minutes).

Try Our Easy Weeknight Paella Recipe

I used a 15-inch paella pan and it was a very tight fit (an 18-inch pan would have been better). You