Paella Mixta Recipe

Prepare saffron and stock

Lightly toast saffron threads in a dry skillet for 20–30 seconds, then steep in 4 tablespoons of warm chicken stock; set aside. Combine chicken stock and fish stock in a pot and keep warm over low heat.

Pat chicken, grouper pieces, and shrimp dry with paper towels and season lightly with 1 tsp salt and 1/2 tsp black pepper. Slice chorizo; chop onion, bell pepper, tomato, and mince garlic.

Heat a wide, shallow paella pan (or large sauté pan) over medium-high heat. Add 2 tbs olive oil. When hot, add seasoned chicken thighs skin-side down. Cook undisturbed 5–7 minutes until skin is golden and crisp. Flip and cook 3 minutes more. Transfer chicken to a plate.

Lower heat to medium. Add sliced chorizo to the pan; cook 3–4 minutes until it releases oil and browns. Transfer chorizo to the plate with chicken but leave rendered fat in the pan. If the pan is dry, add up to 1 tbs olive oil.

Add remaining 1 tbs olive oil to the pan if needed. Add chopped onion and red bell pepper; cook over medium heat, stirring, until softened, about 6 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Stir in chopped tomato (or crushed tomato), smoked paprika and sweet paprika, and bay leaf. Cook until the mixture reduces and darkens slightly, about 4–5 minutes. Taste and season with 1/2 tsp salt.

Spread the rice evenly over the sofrito in a single layer. Stir to coat the rice in the oil and sofrito for 1–2 minutes to lightly toast the grains.

Pour the warmed combined stocks into the pan, then add the saffron-infused stock (including threads). Do not stir after this point. Use a wooden spoon to distribute solids (chorizo/chicken) evenly and nestle the browned chicken pieces into the rice with the skin up.

Bring to a steady simmer over medium-high heat. Taste the liquid and adjust salt (add up to remaining 1 1/2 tsp salt as needed). Reduce heat to medium-low to maintain a gentle simmer. Cook uncovered for 12–15 minutes until most liquid is absorbed and rice grains are nearly tender.

After 12–15 minutes, arrange grouper pieces and shrimp on top of the rice, press in gently. Scatter chorizo back over the pan and sprinkle frozen peas across the surface. Do not stir. Continue simmering 6–8 minutes until shrimp are pink and fish is opaque (internal temperature 63°C/145°F) and rice is cooked but with a slight bite.

If the bottom isn’t forming a crust (socarrat) and liquid is nearly gone, increase heat to medium-high for the last 1–2 minutes to encourage a light crust. Listen for a faint crackling; be careful not to burn.

Remove pan from heat and dot the surface with butter (optional). Cover loosely with aluminum foil or a large kitchen towel and let rest 8–10 minutes—this helps steam the fish through and settle the rice.

Sprinkle chopped parsley and place reserved red pepper strips for garnish. Serve directly from the pan with lemon wedges passed on the side. Encourage guests to squeeze lemon over their portion.