Paella Mixta

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more budget-friendly.

seafood

🥗Healthier: fish

💰Cheaper: canned tuna

Fish is a healthy alternative, while canned tuna is more affordable.

Heat extra virgin olive oil in a paella pan over medium-high heat.

Sauté chorizo until golden brown, remove and set aside.

Add pork and chicken to the pan and sauté until golden brown, about 5 minutes, then remove and set aside.

Add green bell peppers, onions, carrots, and garlic and sauté until softened, about 2 minutes.

Stir in the rice to coat with oil and toast until translucent, but not brown.

Add tomato and piquillo peppers, then add back the browned chorizo, chicken, and pork.

Add simmered chicken stock with salt and saffron to the rice mixture, bring to a boil.

Reduce to a gentle simmer for about 15 minutes, adding more stock if necessary.

When the rice is about 10 minutes from being done, arrange shrimp, mussels, and clams on top, ensuring shellfish valves are submerged.

Cover with foil and cook for 10 minutes until shellfish are opened.

Add artichokes and peas and cook until warmed through.

Serve in the paella pan garnished with lemon juice, lemon wedges, chopped parsley, and a drizzle of extra virgin olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens