Paella Mixta (Paella with Seafood and Meat)

Name: Paella Mixta (Paella with Seafood and Meat)
Yield: 6 to 8 servings
Ingredients: 2 medium, ripe tomatoes (about 12 ounces); 16 large shrimp (about 12 ounces), peeled and deveined; 1 teaspoon smoked Spanish paprika (pimentón dulce); Freshly ground black pepper; 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces; 8 ounces Spanish chorizo, cut into 1/4-inch-thick rounds; 1 to 2 tablespoons olive oil, as needed; 1 medium yellow onion, small dice; 2 medium garlic cloves, finely chopped; 1 large pinch saffron threads; 2 cups paella rice (about 1 pound), sometimes labeled bomba or Valencia; 1 teaspoon kosher salt, plus more for seasoning the shrimp and chicken; 4 cups (1 quart) low-sodium chicken broth; 16 mussels, Manila clams, or a combination, scrubbed; 2 tablespoons coarsely chopped fresh Italian parsley leaves; 2 medium lemons, cut into 8 wedges each, for serving

Father's Day Spanish Seafood Dinner Party Potluck Rice Clams Mussels Shrimp Shellfish Parsley Garlic Onions Tomatoes Main Dish Medium Paella

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6 to 8 servings Medium

Total: 1 hr 45 mins

8 Ratings

Ingredients (16)

2 medium, ripe tomatoes (about 12 ounces)
16 large shrimp (about 12 ounces), peeled and deveined
1 teaspoon smoked Spanish paprika (pimentón dulce)
Freshly ground black pepper
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
8 ounces Spanish chorizo, cut into 1/4-inch-thick rounds
1 to 2 tablespoons olive oil, as needed
1 medium yellow onion, small dice
2 medium garlic cloves, finely chopped
1 large pinch saffron threads
2 cups paella rice (about 1 pound), sometimes labeled bomba or Valencia
1 teaspoon kosher salt, plus more for seasoning the shrimp and chicken
4 cups (1 quart) low-sodium chicken broth
16 mussels, Manila clams, or a combination, scrubbed
2 tablespoons coarsely chopped fresh Italian parsley leaves
2 medium lemons, cut into 8 wedges each, for serving

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Nutritional Information

Calories689
Fat23.61g
Saturated fat7.43g
Trans fat0.03g
Carbs69.62g
Fiber1.51g
Sugar2.35g
Protein46.8g
Cholesterol188.87mg
Sodium1153.02mg
Nutritional Analysis per serving (6 servings) Powered by

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This classic grilled rice dish from Spain seems intimidating, but making it on the stovetop couldn’t be simpler—no grill needed. While the combination of ingredients ranges from the traditional rabbit and snails to vegetables and seafood, this version, known as paella mixta, contains seafood, Spanish chorizo, and chicken. But the key to this dish is the rice: fluffy but not too moist, with the prized layer of crusty caramelized rice, called socarrat, on the bottom of the pan. Round out your Spanish-themed meal with sangría and a watercress-Manchego-membrillo salad.

Special equipment: This dish is named after the two-handled pan it is cooked in. You will need a 15-inch paella pan because its wide surface area ensures that the rice cooks in a thin, even layer.

What to buy: Spanish chorizo (not to be confused with its Mexican counterpart) is a dried, smoked, ready-to-eat pork sausage. It can be mild or spicy, and is found at gourmet markets or online. If you can’t find Spanish chorizo, you can sub in some andouille sausage.

Paella rice, sometimes labeled bomba or Valencia, is a white short-grain rice prized for its ability to stay firm when cooked. It can be found in gourmet grocery stores. If you can’t find paella rice, Arborio rice can be substituted, although the texture will be slightly softer when cooked.

Game plan: If want to try making paella on the grill, use this Grilled Paella Mixta recipe.

by Christine Gallary

Tips for Shrimp

Tip

How to Store Shrimp

Shrimp like to breathe, otherwise they start to get smelly. To avoid foul seafood, you’ll first want to store your shrimp in the coldest part of your fridge. If the shrimp was purchased in a bag, open the bag and place a paper towel over the top. Proceed to transfer the bag to a bowl of ice. The shrimp should be okay to use for up to two days.

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Next: How to Freeze Shrimp

Tip

How to Freeze Shrimp

For maximum shelf life, freeze raw shrimp with their heads removed, but shells still intact. Package the shrimp in freezer bags leaving about a quarter of an inch of space at the top. Frozen shrimp can last from three to six months before needing to be discarded.

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Next: How to Thaw Shrimp

Tip

How to Thaw Shrimp

Like fish, frozen shrimp should either be left in the refrigerator overnight or thawed in a bowl of cold water. Never re-freeze shrimp. Most seafood is usually frozen prior to arriving at the grocery store and you don’t want to freeze it for a second time.

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Next: How to Store Shrimp

Instructions

1Heat the oven to 400°F and arrange a rack in the middle.
2Core and halve the tomatoes. Grate the flesh side of each half on the large holes of a box grater set over a medium bowl, stopping when you get to the skin. Discard the skins. You should have about 3/4 cup of tomato pulp and juice; set aside.
3Place the shrimp in a medium bowl, add 1/4 teaspoon of the paprika, and season with salt and pepper. Toss to combine and refrigerate.
4Place the chicken in a medium bowl and season generously with salt and pepper; set aside.
5Place a 15-inch paella pan across two burners and heat over medium-high heat until hot, about 2 minutes. Add the chorizo to the pan and cook, stirring occasionally, until it has started to brown and the fat has rendered, about 2 to 3 minutes. Using tongs or a slotted spoon, transfer the sausage to a large bowl; set aside.
6There should be a thin layer of rendered fat in the pan. If there’s not enough, add 1 to 2 tablespoons of olive oil. Add the seasoned chicken to the pan in a single layer and sear, stirring occasionally, until both sides are golden brown, about 6 minutes total. (You will need to rotate the pan occasionally over the burners to evenly distribute the heat.) Using tongs or a slotted spoon, transfer the chicken to the bowl with the chorizo; set aside.
7Reduce the heat to medium. Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, remaining 3/4 teaspoon paprika, and saffron, stir to combine, and cook until fragrant, about 30 seconds.
8Add the reserved tomato pulp and juice and cook until the mixture has slightly darkened in color, scraping up any browned bits from the bottom of the pan, about 3 minutes. Add the rice and measured salt and stir to coat in the tomato mixture.
9Increase the heat to medium high. Add the broth and stir to combine. Arrange the rice mixture in an even layer. Distribute the reserved chorizo and chicken over the rice, adding any accumulated juices from the bowl. (Do not stir the rice from this point on.)
10Bring to a lively simmer and continue to simmer, adjusting the heat as necessary and rotating the pan 90 degrees every few minutes, until the rice grains have swelled, most of the liquid has been absorbed, and the rice starts to make a crackling sound, about 12 minutes. Remove the pan from the heat.
11Arrange the reserved shrimp and the shellfish (hinge-side down) in the rice, nestling them slightly. Place the pan in the oven and bake until the shellfish have opened, the shrimp are just cooked through, and the rice is tender but still al dente, about 10 to 12 minutes.
12Remove the pan from the oven and place on a wire rack. Cover with foil and let stand for 5 minutes. Before serving the paella, discard any unopened shellfish and sprinkle the dish with the parsley. Serve with the lemon wedges.

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