Paella Mixta with Chicken & Seafood,

Introduction

This is the traditional paella that you will find cooked on fiesta days in the white villages of Andalucia. You can adapt it as you please, everyone makes their own version. Sometimes it is made with just the chicken or just the seafood. At home it is also made with what ever is lying around!

A classic but simple recipe which was given to us by a real Andalucian paella maker, who has fed her family on this for years. Obviously it is nice if you have the authentic flat paella dish, but you can make it just as well in a large thick bottom frying pan, skillet or even a wok.ngredients: for making 8-12 servings

  • 4 tablespoons olive oil

  • 1lb boneless, skinned chicken thighs (halved)

  • 1/2lb fresh shrimps or prawns, shelled with tails left on

  • 1/2lb fresh squid, cut into rings

  • 1lb clams or mussels, well rinsed

  • 1 medium onion, chopped

  • 1 medium red pepper, chopped

  • 4 cloves of garlic, chopped

  • 1 medium tomato, halved and grated

  • 1/2lb fresh green beans or peas

  • 2 medium artichokes, trimmed, quartered and choke removed (this is optional)

  • 3 cups of short grain (Arborio) rice (use long grain if you have to)

  • 2 teaspoons salt

  • 1/2 teaspoon fresh ground black pepper

  • 1 teaspoon of saffron (or paella colouring)

  • 9 cups of chicken stock

  • 1 lemon, cut into thin wedges

  • 2 tablespoons toasted pine nuts (again, optional)

 

Step by Step

Step 1

Heat 2 tablespoons of the olive oil in the pan on a medium-high heat until hot. Add the chicken thighs and brown for about 2 minutes on each side. Remove them from the pan.

Step 2

Add the shrimp to the pan and sauté for about 2 minutes or until pink. Remove from the pan and then add the squid, cook them for about 2 minutes, tossing all the time until they become opaque, remove from the pan and clean the pan with paper towels.

Step 3

Reduce heat to medium, add the remaining 2 tablespoons of olive oil and cook the onion until soft, then add the red pepper and garlic and cook until softened.

Step 4

Add the rice and sauté for about 1 minute, stirring constantly. Return the chicken thighs and squid to the pan. Stir in the artichokes (if using), green beans (or peas), tomato, salt, saffron (or colouring), ground pepper and chicken stock. Bring to the boil, then reduce heat and simmer for 15 minutes.

Step 5 Add the clams and the shrimps. simmer for a further 5 minutes or until the clams have opened and the rice is almost done but still a bit chewy. Remove pan from the heat and cover the dish with a towel . Let it stand for about 5-10 minutes to finish off cooking before serving. Garnish with the lemon wedges and pine nuts.

 

 

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