Paella Mixta Recipes

PAELLA MIXTA

Steps:

• Heat the oven to 220C/200C fan/gas 7. Combine the tomatoes, stock, paprika and saffron in a large heatproof jug, then microwave for 5 mins on high, or until steaming hot. Or, heat in a pan on the hob.
• Put the onion and garlic in a large ovenproof frying pan or roasting tin, drizzle over the olive oil and stir to coat. Roast for 20 mins, or until the veg is starting to brown.
• Stir in the rice, chicken, chorizo and hot stock mix. Season and bake for 20 mins (don't cover the pan).
• Gently stir in the peas, dot over the prawns and press the mussels in, hinged-side down, so they're standing up. Arrange the lemon wedges around the edge, if using. Bake for 5-10 mins more until the rice, chicken and prawns are cooked, and the mussels have opened (discard any that stay shut). Check for seasoning, and serve.

GRILLED PAELLA MIXTA (MIXED PAELLA WITH CHICKEN AND SEAFOOD) RECIPE

Steps:

• For the Sofrito: Place dried peppers (if using) in a medium heatproof bowl and cover with boiling water (if not using, skip to Step 3). Place a weight or wet paper towel on top to help submerge the peppers. Let stand until peppers are fully softened, 30 minutes to 1 hour. If the peppers are very stubborn (as thick-skinned ñoras can be), you may need to tear a small hole in them to let water penetrate inside.
• Drain peppers and discard stems and seeds. Using a paring knife, carefully scrape the flesh from the skins. Discard skins.
• In a 3-quart saucepan, heat oil over medium-high heat until shimmering. Add garlic, onion, green pepper, red pepper, leek, and scraped rehydrated chile flesh (if using), season lightly with salt, and cook, stirring, until vegetables have released their liquid and are beginning to brown lightly on the bottom of the pan, about 10 minutes.
• Lower heat to medium-low and continue cooking, stirring and scraping frequently, until sofrito is sweet to the taste and a deep golden brown color, about 45 minutes longer. You should have about 2 cups. You can refrigerate the sofrito in an airtight container for up to 5 days.
• For the Paella: Make sure your grill is on a level surface. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over the coal grate. Set cooking grate in place and set a 17-inch paella pan on top of that.

PAELLA MIXTA

Steps:

• Make the paella on the stovetop in a large skillet or paella pan without a lid. In the pan, cook the chicken in 1/4 cup of olive oil until cooked through. Remove from pan and set aside.
• In the same pan using the chicken fat and 1/4 cup of olive oil, saute 1/2 onion until soft. Add 1 tablespoon garlic. Add the rice and stir until each grain is coated with oil. Add the saffron.
• Combine the clam juice with chicken stock in separate container to make cooking liquid. Add 3 cups of the cooking liquid to the rice and bring to a simmer. Cook for about 5 to 7 minutes. Add salt and pepper. Then add bell pepper and peas. Stir.
• Saute the other 1/2 of the onion until tender. Add 1 tablespoon of cumin, 1 tablespoon of cinnamon, 1 cup of diced tomatoes and 1 cup of the cooking liquid. Simmer for about 7 minutes. Add the diced cucumber and stir. Remove from the heat, puree in food processor. This will give you the paella sauce.
• Saute clams, mussels, shrimp, scallops and 1 teaspoon of garlic in separate pan with 2 tablespoons of oil for approximately 7 minutes (until the shrimp looks pink), add 1/2 paella sauce.
• Add the rice to seafood mixture and stir.
• Add sliced chorizo, the cooked chicken drummies and arrange clams on top. Add more liquid, if needed.

PAELLA MIXTA

Steps:

• 1. Allioli: Whisk egg yolk. Drizzle in the oil, drop by drop, whisking constantly, til mixture is emulsified and thick. Whisk in the garlic paste & lemon juice. Season with salt & set aside. The allioli can be made a day ahead. Cover & chill then bring to room temp before serving. 2. Paella: Prepare a med-hot charcoal grill. While grill is heating, season the chicken with salt allow it to come to room temp. Brush grill grates with ¼ c of the xvoo. Place the chicken skin-side-down on the grill and close lid. Grill the chix til golden brown and almost cooked through, about 12 to 15 min. While the chicken is cooking, season shrimp with salt and place on grill for about a min on each side. Transfer chicken & shrimp to a sheet pan. 3. Place a 15" paella pan on the grill. Once the pan is hot, add chorizo and cook, stirring occasionally, til the chorizo starts to brown and the fat has rendered, about 10 min. Remove the chorizo to a bowl. 4. Add the onions to the pan and cook, stirring often until soft, about 8 minutes. Add the garlic and cook for 2 minutes. If the pan seems dry, add the remaining olive oil. Add the tomatoes and ñora chile, & its soaking liquid. Cook til the liquid has reduced and the vegetables have softened and melded together, about 12 min. Add chorizo back to the pan with the paprika & saffron. Cook til fragrant, about a min. 5. Add the rice and season with salt. Cook for 1 min with the sofrito and chorizo. Add stock, stir to and bring to a rapid boil. 6. Bury the chicken thighs skin-side-up in the rice and cook. Do not stir from this point on, until the rice is tender but still al dente and the chicken is cooked, about 20 to 25 min. Nestle the mussels, clams & shrimp in the rice. Cover and cook until the mussels and clams have opened up and the shrimp are cooked, about 5 minutes. Top with the roasted piquillo peppers and allow to sit for 5 minutes before serving. 7. Sprinkle parsley over the paella and serve with allioli & lemon wedges.

PAELLA MIXTA

Steps:

• Heat the oven to 400°F and arrange a rack in the middle.
• Core and halve the tomatoes. Grate the flesh side of each half on the large holes of a box grater set over a medium bowl, stopping when you get to the skin. Discard the skins. You should have about 3/4 cup of tomato pulp and juice; set aside.
• Place the shrimp in a medium bowl, add 1/4 teaspoon of the paprika, and season with salt and pepper. Toss to combine and refrigerate. Place the chicken in a medium bowl and season generously with salt and pepper; set aside.
• Place a 15-inch paella pan across two burners and heat over medium-high heat until hot, about 2 minutes. Add the chorizo to the pan and cook, stirring occasionally, until it has started to brown and the fat has rendered, about 2 to 3 minutes. Using tongs or a slotted spoon, transfer the sausage to a large bowl; set aside.
• There should be a thin layer of rendered fat in the pan. If there's not enough, add 1 to 2 tablespoons of olive oil. Add the seasoned chicken to the pan in a single layer and sear, stirring occasionally, until both sides are golden brown, about 6 minutes total. (You will need to rotate the pan occasionally over the burners to evenly distribute the heat.) Using tongs or a slotted spoon, transfer the chicken to the bowl with the chorizo; set aside.
• Reduce the heat to medium. Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, remaining 3/4 teaspoon paprika, and saffron, stir to combine, and cook until fragrant, about 30 seconds.
• Add the reserved tomato pulp and juice and cook until the mixture has slightly darkened in color, scraping up any browned bits from the bottom of the pan, about 3 minutes. Add the rice and measured salt and stir to coat in the tomato mixture.
• Increase the heat to medium high. Add the broth and stir to combine. Arrange the rice mixture in an even layer. Distribute the reserved chorizo and chicken over the rice, adding any accumulated juices from the bowl. (Do not stir the rice from this point on.).
• Bring to a lively simmer and continue to simmer, adjusting the heat as necessary and rotating the pan 90 degrees every few minutes, until the rice grains have swelled, most of the liquid has been absorbed, and the rice starts to make a crackling sound, about 12 minutes. Remove the pan from the heat.
• Arrange the reserved shrimp and the shellfish (hinge-side down) in the rice, nestling them slightly. Place the pan in the oven and bake until the shellfish have opened, the shrimp are just cooked through, and the rice is tender but still al dente, about 10 to 12 minutes.
• Remove the pan from the oven and place on a wire rack. Cover with foil and let stand for 5 minutes. Before serving the paella, discard any unopened shellfish and sprinkle the dish with the parsley. Serve with the lemon wedges.