Paella Mixta Paso a Paso 🥘 Receta Española con Pollo y Mariscos

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.

Chop the tomatoes into small cubes, removing the top and cutting lengthwise, then crosswise.

Chop half of a large onion into small cubes.

Cut the chicken and pork ribs into small, uniform pieces.

Soak the white beans overnight to soften them.

Prepare the seafood: 12 langostinos, squid rings, and clams.

Heat the central burner of the paellera and add a drizzle of olive oil, spreading it evenly.

Sprinkle coarse salt over the oil evenly.

Add the langostinos to the oil to lightly brown them and release their flavor.

Add a head of crushed garlic to the center of the pan.

Cook the langostinos for a few minutes on one side, then flip until they are reddish and browned.

Remove the langostinos and garlic, reserving them on a plate.

Add the chicken pieces to the infused oil, distributing them well.

Add the pork ribs in the same manner and let them brown without moving them too much.

Check that the white beans are soft.

Stir the meats occasionally to prevent sticking and ensure even cooking.

Create space in the center of the paellera by moving the meats to the edges.

Add the chopped onion on one side and the chopped tomato on the other side.

Fry for a few minutes, then mix them into the center with the meats to create the sofrito base.

Add the green beans and mix well, ensuring they contact the bottom and oil.

Incorporate the fish broth, adding 2 L in total.

Dissolve the paella seasoning in a jug with the broth and mix well before pouring it in.

Add the rest of the broth and the saffron dissolved in hot water, stirring carefully to distribute evenly.

Turn on the outer burner of the paellera to increase the temperature and bring to a boil.

When the broth is boiling, add the squid rings and clams, stirring gently to mix with the meats and vegetables.

Add the soaked white beans, peas, and reserved garlic, mixing everything carefully.

Add 1.5 jugs of hot water and a few drops of hot sauce if desired, adjusting the salt to taste.

Distribute the rice in small handfuls, spiraling it toward the center, using short or round grain rice special for paella.

Use about 800 g, which is a bit more than half of a 1 kg bag.

Mix to ensure all ingredients are covered and submerged in the broth, with no rice above the meat.

A good paella should be thin for concentrated flavors and uniform rice cooking, achieving socarrat at the bottom.

Return the reserved langostinos decoratively, forming a star shape, and add their released juices.

Optionally, decorate with strips of smoked red pepper for presentation.

Gently arrange everything to integrate the langostinos into the rice and broth.

Do not stir after arranging the final ingredients.

Boil for 5 minutes on high heat, then reduce to low and cook for about 10 minutes.

Turn off the paellera, cover with aluminum foil, and let the rice finish cooking and dry evenly.

When the liquid is fully absorbed and the rice is cooked, the paella is ready to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens