Paella Mixta Recipe
Chicken, seafood, and saffron rice.
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Ingredients
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Protein
Vegetables
Grains
Liquids
Spices & Seasonings
Method
Preparation
- 1
Prepare the Saffron
In a small bowl, soak the saffron threads in 2 tablespoons of warm water to release their color and flavor. Set aside.
- 2
Prepare the Chicken
Cut the chicken thighs into bite-sized pieces and season with salt, black pepper, and paprika.
- 3
Cooking
- 4
Sauté the Chicken
In a large paella pan or a wide skillet, heat the olive oil over medium-high heat. Add the seasoned chicken pieces and sauté until browned, about 5-7 minutes.
- 5
- 6
Add Rice and Liquids
Stir in the Bomba rice, ensuring it's coated with the oil and flavors. Pour in the chicken broth and white wine, then add the soaked saffron with its water. Stir to combine and bring to a simmer.
- 7
Cook the Rice
Reduce the heat to medium-low and let the mixture simmer for about 15 minutes without stirring, allowing the rice to absorb the liquid.
- 8
Add Seafood
After 15 minutes, add the shrimp and mussels to the pan, gently pressing them into the rice. Sprinkle the frozen peas over the top.
- 9
Final Cooking
Cover the pan with a lid or aluminum foil and cook for an additional 5-7 minutes until the seafood is cooked and the rice is tender.
- 10
Rest the Paella
Remove from heat and let the paella rest for 5 minutes before serving. This allows the flavors to meld.
