Paella Mixta Recipe

Paella Mixta

Paella Mixta

 

Ingredients

  • 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.

How to cook Paella Marinera

Paella is a popular rice dish that originated from the Valencia region of Spain. This is usually made of short grain yellow rice and cooked in a special wide-flat pan called “Paellera”.

Paella Marinera is a type of seafood paella that showcases the richness of the ocean. This particular recipe involves different seafood, which I think is a very lovely combination.

Aside from the different seafood, this dish tasted perfect because of the type of rice and saffron used. Using seasoned yellow rice brings in a lot of good flavor, while the Spanish saffron (which is considered as one of the most expensive spices) improves the taste and aroma of the dish.

At a quick glance, the color of this dish seems unusual. It has more of a reddish color instead of the normal yellow. It is because of the tomato sauce. I never thought that having tomato sauce in seafood paella will produce great results.

I was only involved in filming when this dish is being cooked. All the instructions come from my uncle, who happens to be one of my mentors. Whenever I am with him, I instantly become a student – eagerly digesting all the information and techniques that he is sharing. The hands that you see in the video are my aunt’s and my wife’s. It’s like filming a dish for the grandest cooking class. It was such a wonderful experience.

Paella Marinera

Paella Marinera

Ingredients

  • 2 lbs seasoned yellow rice (arroz amarillo)
  • 1 lb mussels (tahong)
  • 1/2 lb fresh squid, cleaned
  • 1 lb cooked clams (almejas)
  • 8 pieces medium crabs, cleaned
  • 1 lb shrimp, cleaned
  • 43 ounces tomato sauce
  • A hint of Tabasco sauce
  • 3/4 cup pimiento, sliced
  • 3 medium onions, diced
  • 1 head garlic, minced
  • spanish saffron
  • 3 to 4 cups water
  • 1/4 cup olive oil
  • salt and ground black pepper to taste

Cooking Procedure

  1. Combine seasoned yellow rice and water and soak for 3 hours.
  2. Heat a Paellera or large pan then pour-in olive oil.
  3. When the oil is hot, saute the garlic and onions.
  4. Put-in the crabs, mussels, shrimps, clams, squid, Tabasco sauce, salt, and ground black pepper. Cover the pan and cook for 3 minutes or until the juices come out.
  5. Add tomato sauce then cover the pan. Cook for a minute.
  6. Stir then simmer for 4 to 6 minutes. Transfer the cooked seafoods on a clean plate.
  7. With the remaining juices and tomato sauce on the pan, put-in the rice soaked in water and stir well. Simmer for 5 minutes.
  8. Add the Spanish saffron then gently stir. Cover the pan and continue cooking in low heat until the rice are done.
  9. Top the cooked yellow rice with pimiento then arrange the cooced seafoods over it.
  10. Serve with some lemon or lime wedges.