Paella Mixta

This Paella Mixta is a fun, shareable, one-pan meal that will wow your guests when it arrives at the table. This classic Spanish dish includes chorizo, pork, chicken, mussels, clams, artichokes and peas. Serve the paella in the same paella pan it was cooked in, garnished with lemon juice, lemon wedges, chopped parsley and a drizzle of extra virgin olive oil. Find the recipe and printable recipe PDF below! 

 
 

Yield: 8 portions

Method

  1. Bring the chicken stock to a boil in a saucepot over medium-high heat, crush the saffron between your fingers and add to the pot. Season with salt to taste. Keep warm.

  2. Heat the olive oil in a paella pan over medium-high heat.  Sauté the chorizo until it is golden brown, remove and set aside.

  3. Add the pork and chicken to the pan and sauté until the pieces are golden brown, about 5 minutes.

  4. Add the green peppers, onions, carrots, and garlic and sauté until softened and translucent but not browned, about 2 minutes.

  5. Stir in the rice so that each piece is coated with the oil. Toast the rice until it becomes translucent, but not brown. Add tomato, piquillo peppers, and browned chorizo.

  6. Add the stock to the rice mixture and bring to a boil. Reduce to a gentle simmer and cook for about 15 minutes. *Add additional stock, if necessary.

  7. When the rice is about 10 minutes away from being done, arrange shrimp, mussels, clams, artichokes, and peas on top of the rice making sure the valve of the shellfish are submerged and they will open upward. Cover with foil and continue to cook for 10 minutes until shellfish are all opened.

  8. Remove the paella from the heat.  Drizzle with the lemon juice.

  9. Serve the paella in the paella pan, garnished with lemon wedges, and chopped parsley.

Ingredients

5 cups Chicken stock

2 tsp. Saffron

Salt to taste

8 oz. Chorizo bilao

1 lb. Pork shoulder, 1-inch cubes

1 lb. Chicken thighs, large dice

½ cup Extra virgin olive oil

1 cup Green bell pepper, ½-inch dice

1 cup Onion, ¼-inch dice

¾ cup Carrots, medium dice

1 Tbsp. Garlic, minced

2 cups Short-grain spanish rice

1 cup Paquillo peppers, drained, ½-inch dice

1 cup Beefsteak tomato, flesh and seeds, grated

16 ea Shrimp, peeled, deveined, tail on 16/20

16 ea. Mussels, debearded

16 ea. Clams, manilla

1 cup, Green peas, blanched

2 cups Artichoke hearts, canned, quartered

2 oz. Lemon juice

1 ea. Lemon, cut into 8 wedges

¼ cup Parsley, rough chop

This recipe and video were produced by The Culinary Institute of America as an industry service,
thanks to the generous support of the International Olive Council.