Classic Paella Mixta Recipe

2023-10-12

By The Spanish Chef

Spanish Cuisine

Main Course

Try this paella mixta recipe for a delicious, hearty dish that is perfect for a family dinner or a gathering with friends. 

Valencia´s Treasure

A traditional Spanish dish that originated in the Valencia region, located on the east coast of Spain. Valencia is known for its fertile land and temperate climate. With a variety of meats and seafood, this paella offers flavors and textures that will delight your taste buds. 

Cooking Method

It is traditionally cooked over an open fire or on a gas stove in a large, shallow pan called a paellera from there takes its name and is typically made with ingredients found in the region. 

Staples in Paella Mixta

It is usually seasoned with garlic, paprika and other spices, and cooked with a flavorful broth made from chicken or seafood. These can include chicken, rabbit, saffron, green beans, and tomatoes, as well as a variety of seafood such as shrimp, mussels, and calamari. 

Wine Pairing

The medium-bodied and fruity Tempranillo blend complements the dish's meat and seafood flavors, while its tannins and oak aging add complexity and depth to the dish's spices and herbs.

Beer Pairing

The hoppy and malty red ale also enhances the dish's savory and spicy flavors and has enough body to stand up to the dish's richness.

Pitfalls on Paella Mixta

 Choosing the right ingredients: Paella Mixta requires a variety of ingredients, including chicken, seafood, and vegetables. It's important to choose high-quality ingredients and to balance the flavors and textures of each component.

 Preparing the rice: Paella rice should be short-grain and absorbent, and it can be tricky to get the texture just right. Overcooking the rice can result in a mushy paella, while undercooking it can cause the rice to be hard and crunchy.

 Controlling the heat: Cooking Paella Mixta requires attention to the heat source as the temperature should be consistent throughout the cooking process. Too much heat can cause the paella to burn on the bottom, while too little heat can result in a watery dish.

 Timing the cooking: Cooking Paella Mixta can take around 30-40 minutes, and it can be challenging to time everything perfectly. The chicken and vegetables should be cooked through, but not overcooked, while the seafood should be tender and not rubbery.

 Presentation: Paella Mixta is traditionally served in a large, shallow pan, which can make presentation a challenge. The dish should look colorful and appealing, with each ingredient visible and evenly distributed. Additionally, the paella should be allowed to rest for a few minutes before serving to allow the flavors to meld together.

Ingredients

• 1 onion

• 1 red bell pepper

• 2 garlic cloves

• 2 cups short-grain rice

• 4 cups chicken or vegetable broth

• 1/2 tsp saffron threads

• 1/2 lb chicken breast

• 1/2 lb shrimp

• 1/2 lb mussels

• 1/2 lb clams

• 1/2 lb pork sausage

• 1/2 cup frozen peas

• salt and pepper to taste

Instructions

1. Preheat the oven to 375°F.

2. Heat oil in a large, deep oven-safe skillet. Add chopped onion and red bell pepper, cook until softened, about 3-4 minutes.

3. Add minced garlic and cook for an additional 30 seconds.

4. Add rice and broth, stir to combine. Add saffron and season with salt and pepper.

5. Lay chicken breast and pork sausage over the rice mixture. Bake for 15 minutes.

6. Add shrimp, mussels, clams, and frozen peas to the skillet. Return to the oven and bake for an additional 15-20 minutes, until rice is cooked and seafood is pink and firm.

Preparation Time 20 min

Cook Time 45 min

Total time 65 min

Nutrition Facts

Calories: 690

Fat: 20 g

Saturated Fat: 6 g

Cholesterol: 126 mg

Sodium: 1740 mg

Carbohydrates: 78 g

Fiber: 3 g

Sugar: 4 g

Protein: 51 g

Regional Ingredients Variations of Paella Mixta

Valencian Paella Mixta: This classic version uses saffron-infused rice cooked with chicken, rabbit, green beans, tomatoes, and white beans.

Catalonian Paella Mixta: Called "Paella de Mar i Muntanya", this version combines seafood, such as shrimp, mussels, and squid, with chicken or pork and seasonal vegetables like mushrooms and green beans.

Andalusian Paella Mixta: Known as "Arroz Mixto", this version uses chicken, chorizo, and fresh vegetables like tomatoes, peppers, and green beans.

Basque Paella Mixta: Called "Euskal Errazak", this version uses a mix of seafood, such as clams, squid, and shrimp, along with chicken or pork and seasonal vegetables like peppers, peas, and green beans.

Murcian Paella Mixta: Called "Arroz Huertano", this version uses artichokes, peppers, and green beans, along with flat green beans and broad beans, making it a vegetarian version.

Rioja Paella Mixta: Called "Arroz con Verduras y Setas", this version uses mushrooms, artichokes, and seasonal vegetables like green beans and peas, and may also include chorizo or chicken.

Balearic Paella Mixta: Called "Arros Brut", this version uses a variety of meats, including chicken, pork, and rabbit, along with seafood like shrimp and mussels, and seasonal vegetables like tomatoes, artichokes and potatoes.

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