Paella Mixta, quintessential Spanish dish, can seem a bit overwhelming on paper—lots of chopping, ingredients and time—but our 5-step paella recipe makes it easy to enjoy the flavors of Spain in under an hour. Serve with glasses of fruity sangria or a dry Spanish white wine, like Albariño.
Cook's note: If you don't have a paella pan, you can use a large skillet.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- 3 tablespoons Spanish extra virgin olive oil, Marques de Valdueza
- 6 boneless, skinless chicken thighs, cut into 2-inch pieces
- 2 links of Spanish Chorizo from Palacios (about 8 ounces)
- 2 medium white onions, finely diced
- 4 cloves garlic, minced
- 2 1/2 cups Matiz Valenciano Bomba Paella Rice
- 6-8 cups well-seasoned chicken stock
- 1 large pinch Spanish Saffron
- 1 tablespoon, plus 2 teaspoons Las Hermanas Pimentón de La Vera DOP
- 1 1/2 pounds assorted seafood and shellfish, such as shrimp, calamari, mussels and/or clams
- 1/2 cup shelled fresh or frozen peas
- 3 - 4 piquillo peppers, cut into thin strips
- 1/4 cup flat leaf parsley, roughly chopped
- 1 - 15-inch paella pan
Step 1: In a large 15-inch paella pan, heat 1 tablespoon of olive oil over medium high heat. Season chicken with salt and pimentón and add to pan along with the chorizo. Brown the chicken and chorizo on all sides. Remove the browned meat from the pan and set aside.
Step 2: Reduce the heat to medium and add the remaining 2 tablespoons of olive oil. Add the onions and garlic and sauté until they start to soften, about 3 – 4 minutes. Add remaining pimentón and continue cooking for another 30 seconds until fragrant. Season with salt and pepper to taste.
Step 3: Add the rice to the onion mixture and stir until the edges of the rice begin to look translucent, about 2 – 3 minutes. Add the chicken stock and saffron and stir to combine.
Step 4: Nestle the reserved chicken pieces and chorizo back and bring the mixture to a boil. Reduce heat to medium low and cook uncovered for 10 minutes. Add your chosen seafood to the pan arranging it in a single layer and sprinkle in the peas. Continue to cook the paella until the seafood is fully cooked and the rice is tender, about 10 – 15 minutes.
Step 5: Remove the paella from the heat and garnish with strips of piquillo peppers and chopped parsely. Serve hot and enjoy with glasses of sangria or a Spanish white wine, like Albariño. Salud!