Paella Mixta Recipe

Name: Paella Mixta Recipe
Prep time: 12 min
Cook time: 45 min
Total time: 57 min
Yield: 6 serving
Ingredients: 2 cups Calasparra rice; 3 cups chicken broth; 12 pieces clams; 10 pieces mussels; 1 1/2 cups juice from boiled clams and mussels; 1/2 lb. large shrimp; 1 lb. chicken; 1/2 lb. rabbit meat; 6 oz. chorizo; 2 teaspoon Spanish Saffron threads; 1/4 cup chopped flat leaf parsley; 1 medium yellow onion; 2 teaspoons minced garlic; 1 medium tomato; 3/4 cup; 1 small red bell pepper; 2 teaspoons paprika; 1 1/2 teaspoons extra virgin olive oil; 1/4 cup extra virgin olive oil; salt and pepper to taste; 1 lemon

User Reviews

0.0

0 reviews

Unrated

Prep Time
12 mins
Cook Time
12 mins
Total Time
57 mins
Servings
6
Course
Main Course, Lunch, Others

Paella Mixta Recipe

Travis Ellis

Report

Enjoy something delicious and satisfying with this easy-to-make recipe.

Share:

I Made This!

Be the first!

Print

3 people printed this

Save this

Be the first!

Ingredients

Servings

2 cups Calasparra rice
3 cups chicken broth
12 pieces clams cleaned
10 pieces mussels cleaned
1 1/2 cups juice from boiled clams and mussels
1/2 lb. large shrimp with heads and shell
1 lb. chicken bone-in, chopped
1/2 lb. rabbit meat chopped
6 oz. chorizo sliced
2 teaspoon Spanish Saffron threads
1/4 cup chopped flat leaf parsley
1 medium yellow onion diced
2 teaspoons minced garlic
1 medium tomato chopped
3/4 cup frozen green peas
1 small red bell pepper seeded, grilled, and sliced into strips
2 teaspoons paprika
1 1/2 teaspoons extra virgin olive oil for the paste
1/4 cup extra virgin olive oil for sautéing
salt and pepper to taste
1 lemon sliced into wedges

Add to Shopping List

Instructions

Make the clam juice by boiling the mussels and clams in 1 1/2 cups water for 5 minutes. Separate the clams from the liquid. Set aside.
Make the paste by combining the garlic, parsley, and paprika. Pound until the texture becomes smooth. Pour-in 1 1/2 teaspoons olive oil. Mix well and then set aside.
Heat 1/4 cup olive oil in a paellera.
Pan-fry the shrimp for about 1 minute per side. Remove the shrimp and then set aside.
Sauté the onion and tomato until the texture becomes soft.
Put-in the chicken, rabbit meat, and chorizo. Cook for 5 minutes.
Pour-in the chicken broth and clam juice. Let boil. Cover and simmer for 15 minutes. Add water as necessary.
Put-in the garlic paste mixture and the saffron. Stir. Add salt and pepper as needed.
Put-in the Calasparra rice and green peas. Let the liquid re-boil and then lower the heat. Cook for 20 to 25 minutes covered.
Arrange the mussels, clams, red bell pepper strips, and shrimp on top.
Serve with lemon wedges.
Share and enjoy!