Paella Mixta
The most popular paella in Spanish restaurants worldwide — a combination of the classic chicken and rabbit of Valenciana with the seafood of mariscos: rice cooked in rich saffron broth with chicken, prawns, mussels, green beans and garrofó beans.
- Total
- 50 min
- Serves
- 6
- Level
- Hard
Prep 20 min · Cook 30 min
Ingredients
Method
Brown chicken pieces in olive oil in a paella pan. Season with salt. Remove. Briefly sear prawns; remove.
About 5 min
Sofrito: in the same pan, fry garlic, add grated tomato, paprikas; reduce 8 minutes until very thick and caramelised.
About 11 min
Add green beans; stir 2 minutes. Return chicken to pan. Add rice; toast in the sofrito 2 minutes.
About 11 min
Add hot stock and saffron water. Level out the rice evenly with a spoon — do not stir again after this point. Place rosemary sprig on top.
About 11 min
Cook on high 10 minutes, then medium 10 minutes. Place mussels hinge-side down into the rice; nestle prawns on top. Cook until mussels open and stock is absorbed.
About 11 min
Blast on high heat for final 1–2 minutes for socarrat. Rest 5 minutes. Serve with lemon and alioli.
About 3 min
Nutrition per serving (estimate)
- Calories
- 600
- Protein
- 40 g
- Carbs
- 68 g
- Fat
- 16 g
- Fibre
- 4 g
- Sugar
- 5 g
- Sodium
- 920 mg
Contains: shellfish
You might also cook
All Spanish recipes
Recipe by Boon Tools.