Paella Mixta
Transport your taste buds to the sunny shores of Spain with this vibrant and hearty Paella Mixta, a stunning one-pan dish that combines tender chicken thighs, juicy shrimp, fresh mussels, and smoky chorizo. Infused with golden saffron, paprika, and a medley of fresh vegetables, this recipe creates a beautifully aromatic base for perfectly cooked short-grain rice. The addition of peas and a squeeze of fresh lemon lightens the dish, while the traditional cooking technique ensures layers of bold, rich flavors in every bite. Perfect for serving straight from the pan, this crowd-pleasing paella is a show-stopping dish for weeknight dinners or special occasions alike.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 4 pieces chicken thighs (bone-in, skin-on)
- 200 grams peeled and deveined shrimp
- 200 grams mussels, scrubbed and debearded
- 150 grams chorizo sausage, sliced
- 1 medium onion, finely chopped
- 1 large red bell pepper, diced
- 3 cloves garlic cloves, minced
- 2 medium tomatoes, finely chopped
- 2 cups short-grain rice (e.g., Bomba or Arborio)
- 1 teaspoon paprika
- 0.5 teaspoon saffron threads
- 4.5 cups chicken stock (or seafood stock)
- 0.5 cup frozen green peas
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 whole lemon wedges
Instructions
Heat 3 tablespoons of olive oil in a large, wide, shallow skillet or paella pan over medium-high heat.
Season the chicken thighs with salt and pepper, then sear them in the hot oil until golden brown on both sides, about 5 minutes per side. Remove and set aside.
In the same pan, sauté the sliced chorizo for 2-3 minutes until it releases its oils and becomes slightly crispy. Remove and set aside.
Reduce the heat to medium and add the chopped onion and diced red bell pepper. Cook for 4-5 minutes until softened.
Add the minced garlic and chopped tomatoes, cooking for an additional 2-3 minutes until fragrant.
Stir in the paprika, saffron threads, and rice, ensuring the rice is fully coated in the mixture.
Pour in the chicken stock and stir well. Bring to a boil, then reduce heat to a simmer.
Nestle the seared chicken thighs into the rice mixture. Cover the pan with a lid or foil and let it simmer for 15 minutes.
Add the shrimp, mussels, frozen peas, and cooked chorizo to the pan. Arrange them evenly across the surface. Cover again and cook for another 10 minutes, until the mussels open and the shrimp turn pink and opaque.
Remove the pan from heat and let rest, covered, for 5 minutes to allow the flavors to meld.
Garnish with chopped parsley and serve with lemon wedges on the side for a burst of freshness.
Nutrition Facts
Calories |
3359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.4 g | 254% | |
| Saturated Fat | 55.6 g | 278% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 991 mg | 330% | |
| Sodium | 9515 mg | 414% | |
| Total Carbohydrate | 176.7 g | 64% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 29.2 g | ||
| Protein | 220.7 g | 441% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 420 mg | 32% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 4156 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
