Paella Mixta Recipe

Paella Mixta

Paella Mixta



  • 2 cups Calasparra rice
  • 3 cups chicken broth
  • 12 pieces clams, cleaned
  • 10 pieces mussels, cleaned
  • 1 1/2 cups juice from boiled clams and mussels
  • 1/2 lb. large shrimp, with heads and shell
  • 1 lb. chicken (bone-in), chopped
  • 1/2 lb. rabbit meat, chopped
  • 6 oz. chorizo, sliced
  • 2 teaspoon Spanish Saffron threads
  • 1/4 cup chopped flat leaf parsley
  • 1 medium yellow onion, diced
  • 2 teaspoons minced garlic
  • 1 medium tomato, chopped
  • 3/4 cup, frozen green peas
  • 1 small red bell pepper, seeded, grilled, and sliced into strips
  • 2 teaspoons paprika
  • 1 1/2 teaspoons extra virgin olive oil (for the paste)
  • 1/4 cup extra virgin olive oil (for sautéing)
  • Salt and pepper to taste
  • 1 lemon, sliced into wedges

Cooking Procedure

  1. Make the clam juice by boiling the mussels and clams in 1 1/2 cups water for 5 minutes. Separate the clams from the liquid. Set aside.
  2. Make the paste by combining the garlic, parsley, and paprika. Pound until the texture becomes smooth. Pour-in 1 1/2 teaspoons olive oil. Mix well and then set aside.
  3. Heat 1/4 cup olive oil in a paellera.
  4. Pan-fry the shrimp for about 1 minute per side. Remove the shrimp and then set aside.
  5. Sauté the onion and tomato until the texture becomes soft.
  6. Put-in the chicken, rabbit meat, and chorizo. Cook for 5 minutes.
  7. Pour-in the chicken broth and clam juice. Let boil. Cover and simmer for 15 minutes. Add water as necessary.
  8. Put-in the garlic paste mixture and the saffron. Stir. Add salt and pepper as needed.
  9. Put-in the Calasparra rice and green peas. Let the liquid re-boil and then lower the heat. Cook for 20 to 25 minutes covered.
  10. Arrange the mussels, clams, red bell pepper strips, and shrimp on top.
  11. Serve with lemon wedges.

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