Spanish Chicken and Seafood Paella - Paella Mixta @Chicken Recipes

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often less expensive.

shrimp

🥗Healthier: scallops

💰Cheaper: frozen shrimp

Scallops are a lean protein alternative, while frozen shrimp can be more economical.

chorizo

🥗Healthier: turkey sausage

💰Cheaper: pork sausage

Turkey sausage is lower in fat, while pork sausage can be cheaper.

saffron

💰Cheaper: turmeric

Turmeric provides color and flavor at a lower cost.

Start by preparing the seafood: de-beard the mussels by pulling the beards towards the pointy end and snapping them off. Discard any broken or dodgy-looking mussels.

Chop the onion finely and mince the garlic.

Heat a paella pan (or large frying pan) over medium heat and add a good glug of olive oil.

Add the chopped onion and minced garlic to the pan and cook for about 5 minutes until softened, without browning.

Grate the tomatoes to obtain the pulp, discarding the skin, and add the tomato pulp to the pan, stirring to combine.

Brown the chicken leg in the pan, just to brown the outside, not to cook it through.

Add the rinsed bomba rice to the pan and mix thoroughly with the sofrito, spreading it out in a thin layer.

Mix the saffron and smoked paprika into the chicken stock and pour it into the pan.

Arrange the chicken and seafood artistically around the edge of the pan without stirring.

Cover the pan and cook for 25 minutes, rotating the pan every few minutes to ensure even cooking.

After 25 minutes, check the rice for doneness. If the liquid has been absorbed but the rice is not fully cooked, add a bit more liquid as needed.

Cover the pan tightly with foil and turn the heat up to maximum for 2 minutes to scorch the bottom of the rice, creating a crust called 'socarrat'.

Let the paella rest for 10 minutes before serving.

Sprinkle parsley on top and place lemon wedges around the edges before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens