Paella Mixta - The Mixed Paella

Paella Mixta © kvalifood.com

Paella Mixta is the mixed version with chicken, chorizo and seafood. It’s not the traditional Paella Valenciana — but it is the paella most of us know from restaurants in Spain. The sofrito of onion, pepper and tomato is the foundation; saffron provides the colour and depth. The shellfish go on top at the end so they don’t overcook. The goal is socarrat: the crispy, caramelised layer of rice that forms on the bottom of the pan during the last couple of minutes over high heat — that’s what separates a real paella from a stew with rice.

Ingredients

Serves 4

Chicken and sausage

  • 450 g chicken thighs, bone-in, cut into pieces
  • 150 g Spanish chorizo, sliced 5 mm thick

Seafood

  • 300 g large prawns, shell on
  • 300 g mussels, scrubbed and debearded
  • 200 g squid, rings or tentacles

Sofrito

  • 1 onion (~150 g), finely chopped
  • 1 red pepper (~150 g), finely chopped
  • 4 cloves garlic (~20 g), finely chopped
  • 2 ripe tomatoes (~260 g), grated on a coarse grater

Rice and liquid

  • 200 g bomba rice (paella rice)
  • 800 ml fish stock, hot
  • 100 ml white wine
  • ½ tsp saffron threads
  • 1 tsp pimentón dulce (sweet paprika)

Other

  • 3 tbsp olive oil
  • 2 tsp salt
  • ½ bunch parsley, roughly chopped
  • 1 lemon, cut into wedges

Equipment: Paella pan, 34-40 cm in diameter.

Directions

Chicken and chorizo

Heat olive oil in the paella pan over medium-high heat. Season the chicken pieces with salt and brown thoroughly on all sides, about 10 min. Push to the edges. Add chorizo and fry 2-3 min until the slices are golden and the fat has started to render. Push to the edges.

Sofrito

Add onion and pepper to the centre of the pan. Cook over medium heat 5-6 min until soft. Add garlic and cook 1 min. Add grated tomato and cook down until dark red and nearly dry, about 5-8 min, stirring regularly. Add paprika and stir quickly for 30 sec.

Mix the chicken and chorizo back into the sofrito.

Add stock and rice

Crumble saffron between your fingers into the pan. Pour in the white wine and let it boil 1 min. Pour in hot fish stock. Taste and adjust salt. Boil 5 min.

Distribute squid evenly over the pan. Distribute rice evenly on top. Never stir again after this point. Boil over high heat for 8 min.

Seafood and socarrat

Turn down to medium and cook 6-8 min. Place prawns and mussels evenly on top of the rice. Cook another 4-5 min until the mussels open and the prawns are pink. Discard any mussels that don’t open.

Turn up to high heat for 1-2 min for socarrat. Listen for a faint crackling from the bottom. Remove from heat.

Cover the pan with a clean tea towel and rest 5 min. Sprinkle with parsley and serve with lemon wedges straight from the pan.

Notes

  • Squid goes in with the rice — it handles the longer cooking time better than prawns and mussels. Prawns and mussels are added late; overcooked prawns turn rubbery.
  • No stirring after the rice goes in — stirring releases starch and gives a creamy risotto-like texture.
  • Fish stock gives the best flavour; chicken stock can be used instead.
  • Socarrat is the crispy, caramelised rice layer on the bottom of the pan — it forms during the last 1-2 min over high heat. Listen for a faint crackling; if it smells burnt, you’ve gone too far.
  • The rice should ideally sit in a single layer — a wide pan matters. But you can use a frying pan at least 28 cm wide. The result will be more risotto-like, but still delicious.