Paella Mixta
- Ethnicity: Spanish
- Base: Seafood
- Course: Entree
- Prep Time: 30-60 Minutes
- Difficulty: Easy
- Serving Size: 4
Ingredients:
| Amount | Ingredient |
|---|---|
| 2 ea | boneless chicken thighs, cut in half |
| 1/2 t | kosher salt |
| 2 1/4 t | smoky paprika |
| 1/4 lb | dry cured/cooked chorizo sausage, cut into 1/4-inch slices |
| 1 c | diced red bell pepper (about 1 large) |
| 1 1/4 c | diced yellow onion (about 1 medium) |
| 2 t | minced garlic |
| 2 ea | Roma tomatoes, finely diced |
| 1 1/2 c | California Calrose rice, uncooked |
| 1/3 c | dry Spanish sherry (such as Amontillado) |
| 2 3/4 c | chicken stock |
| 1/4 t | saffron threads, crushed |
| 1/2 lb | large shrimp, peeled and deveined, tail on |
| 1/2 lb | mussels, scrubbed and debearded |
| 2 T | fresh flat-leaf parsley, minced |
| 3 T | extra virgin olive oil |
| 4 ea | lemon wedges |
Directions:
1| Place the chicken pieces on a plate. Season with 1/4 tsp salt and 1/4 tsp paprika. Set aside.
2| Heat 3 tbsp olive oil over medium-high heat in a 12-inch paella or fry pan until hot. Brown chicken pieces on both sides, 3 to 4 minutes per side. Transfer to a clean plate. Reduce heat to medium. Add sausage to the pan and cook, stirring frequently, about 3 minutes. Transfer to the plate with chicken.
3| Add red bell pepper, onions, garlic and remaining 1/4 tsp salt to the pan. Cook, stirring occasionally until softened and starting to brown, 7 to 10 minutes. Add tomatoes and remaining 2 tsp paprika. Cook, stirring frequently, for 2 minutes. Stir in rice, coating grains well. Add sherry and cook for 1 minute. Add chicken stock and saffron, stir to combine. Add chicken pieces and sausage. Bring to a boil. Reduce heat to medium-low and simmer until most of the liquid has been absorbed, 20 to 25 minutes. Stir once.
4| Tuck shrimp and mussels into the rice. Cover the pan with aluminum foil. Simmer for 5 minutes. Turn off the heat and steam for 5 additional minutes. Remove the foil, sprinkle with parsley and serve with lemon wedges.