Paella Mixta

Bring a taste of Spain to your table with Paella Mixta, a colorful and flavor-packed dish featuring fragrant saffron rice, succulent seafood, and tender chicken cooked with delicious spices. This festive one-pan meal is bursting with vibrant flavors and makes any gathering feel extra special.

INGREDIENTS:

• 4 tbsp Light Olive Oil
• 1 medium White Onion, chopped finely
• 2 Plum Tomatoes, chopped finely
• 5 Garlic Cloves, chopped finely
• 1 small Red Bell Pepper, chopped finely
• Pinch of Smoked Paprika
• Pinch of Saffron
• 2 cups Valencia Rice
• 200 grams Spanish Chorizo, sliced
• 12 pieces medium shrimp, rinsed
• 300 grams Chicken Thigh fillet, skinless and cut into bite pieces
• 2 cups Chicken Stock, hot
• 2-3 cups Seafood Stock, hot
• 2 Lemons, cut into wedges
• Salt and Pepper, to taste

Seafood Stock

• 1 Kilogram Fresh Clams
• 1 liter Water, for soaking
• 1 tbsp Sea Salt, for soaking
• 1.5 liters of Water, for seafood stock
• 1 White Onion, cut into slices

Garnishes

• 200 grams French Green Beans, trimmed
• 2 medium Red Bell Pepper, cut into strips
• 2 tbsp Light Olive Oil
• Salt, to taste

PROCEDURE:

1. Cut the bell peppers into thin strips and remove the ends of the string beans.
2. Using a frying pan, heat oil over medium heat. Add the green beans and season them with salt. Sauté until crispy and tender. Transfer to a plate. Sauté also the red bell peppers. Set them aside.
3. Check the clams to see if they are closed tightly. If not, tap them gently. If they don’t close, it means they are not safe to eat.
4. Soak clams in cold water with salt for 30 minutes.
5. Drain the water. Brush off any sand using a clean brush.
6. Start cooking the clams. Put water in a stockpot, add some onions, and turn the heat to medium. Add the clams and cook until the shells are open. Remove the clams from the stockpot and set aside.
7. Drain seafood stock over a strainer with cheesecloth.
8. Rinse the stockpot with water and put back the seafood stock.
9. Using a paella pan, heat oil over medium heat. Add the shrimp and season with salt. Once cooked, set it aside.
10. Add more oil to the pan and add the chicken. Season it with salt. Cook until golden brown. Set aside.
11. Using the same pan, put the garlic, onions, red bell pepper, and tomatoes. Stir it well and sauté until softened. Add some paprika and stir-fry for a few seconds.
12. Put the sofrito on one side. Add the chorizo and fry until brown. Set aside 8-10 pieces of chorizo for garnish.
13. Pour more oil.
14. Time to add the rice. Stir it thoroughly until the rice is well coated with oil and juices from the pan.
15. Pour the seafood stock and chicken stock.
16. Add a pinch of saffron. Season it with salt and mix it well.
17. Put back the chicken. Stir the paella using gentle but firm movements.
18. Continue simmering it for 10-15 minutes. At this moment, stop stirring the paella to avoid breaking the beautiful grains of paella rice. If your pan is larger, rotate it every 3 minutes. Lower the heat if the rice is starting to get dry. Add more stock if rice needs more cooking. Season it with salt every time you add stock.
19. Once the rice is al dente, increase the heat to high. The rice will start to make a crackling sound, creating the socarrat.
20. To assemble, place the shrimp, clams, and chorizo. Garnish it with the prepared red bell peppers and green beans. Cover it with foil and let it rest for 5 minutes. Add more slices of lemon to complete the dish. Serve while hot.