Paella Mixta
This recipe is a little taste of our honeymoon to Spain. Included in your favor are two classic Spanish spices we love that will work great for this recipe.
Happy cooking,
Ilana & Daniel
Adapted from this Saveur Magazine. Serves 6-8
Ingredients
30 threads saffron, crushed (1 tsp)
1 lb. boneless skinless chicken thighs, cut into 2″ pieces
10 large shrimp, peeled and deveined
Salt and Pepper
1⁄2 cup extra-virgin olive oil
4 oz. dry-cured Spanish chorizo, cut into thick coins
1 tbsp. smoked paprika
3 cloves garlic, minced
3 medium tomatoes, minced
1 small onion, minced
7 cups chicken broth
2 1⁄2 cups short-grain rice
8 oz. fresh or frozen peas
3 jarred roasted red peppers, torn into strips
12 mussels, cleaned and debearded
Directions
Put saffron and 1⁄4 cup hot water in a small bowl; let sit for 15 minutes. Season chicken and shrimp with salt and pepper.
Heat oil in a large pan over medium-high heat. Add chicken, shrimp, and chorizo and cook, turning occasionally, until browned, about 5 minutes. Transfer shrimp to a plate, leaving the chicken in pan.
Add paprika, garlic, bay leaves, tomatoes, and onions to pan and cook, stirring often, until onions soften, about 6 minutes. Add reserved saffron mixture and broth, season with salt, and bring to a boil over high heat.
Sprinkle in rice, distribute evenly with a spoon, and add peas, and peppers. Cook, without stirring, until rice has absorbed most of the liquid, 10–12 minutes.
Reduce heat to low, add reserved shrimp, and nestle in mussels hinge side down; cook, without stirring, until mussels have opened and rice has absorbed the liquid and is al dente, 5–10 minutes more. Remove pan from heat, cover with aluminum foil, and let sit for 5 minutes before serving.