Paella Mixta
Source of Recipe
Reprinted with permission from Sur La Table
Recipe Introduction
Mixed seafood, chorizo sausage & chicken paella
List of Ingredients
1 tablespoon olive oil
Salt and pepper
3lbs boneless chicken, cut into chunks
2 cups diced Spanish chorizo
2 yellow onions, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
1 cup Valencia rice
1/2 cup dry white wine
1 pinch saffron
Pimenton – Smoked Spanish Paprika
3 cups chicken stock, hot
1 (16-ounce) can diced tomatoes, drained
1 cup Spanish beer or a dark beer
16 large shrimp fresh shrimp, cleaned and de-veined
16 Manila clams, scrubbed
16 mussels, scrubbed
1 cup frozen peas
1 cup Spanish olives with pimientos
2 roasted red bell peppers, peeled and sliced thinly Recipe
Preheat oven to 350 degrees F. Heat oil in a large paella pan
Season the chicken with salt and pepper, followed by a sprinkle of pimenton. Sear chicken pieces in the hot oil and then remove from the pan. Render the chorizo; add the onion, peppers, and garlic and sauté for 2 to 3 minutes.
Add the rice, sauté until golden, stirring so it won't burn. Add the seared chicken back to the pan, with the wine and saffron, and stir until all the wine is absorbed.
Add 2 cups of chicken stock, 1/4 cup at a time, stirring until the rice absorbs the stock. Add the last cup of chicken stock, tomatoes, and the beer.
Add the chicken, shrimp, clams, and mussels, tucking them into the rice. Bake in the oven for 8 to 10 minutes until mussels open. Or you may continue cooking on the stove top.
Add the peas and olives and cook or until almost all the liquid has been absorbed. Top with thinly sliced roasted peppers.
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