Best 3 Mixed Paella Recipes

Mixed paella is a vibrant and flavorful Spanish dish that combines seafood, meat, and vegetables in a saffron-infused rice. This delightful dish has become a beloved culinary treasure, enjoyed by people all over the world. Discovering the best recipe to cook mixed paella can be an exhilarating adventure, as there are numerous variations and interpretations. Whether you prefer a classic approach or desire a contemporary twist, the perfect recipe is out there waiting to be explored. This article delves into the intricacies of cooking mixed paella, providing insights into the essential ingredients, the traditional techniques, and the modern innovations that can elevate this dish to new heights. Get ready to embark on a culinary journey as we uncover the secrets of creating an unforgettable mixed paella experience.

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MIXED SAUSAGE PAELLA

Mixed Sausage Paella image

For most cooks, paella is a time-consuming production best saved for that Saturday evening dinner party. But this one, made just with a collection of sausages and very little fuss, produces a satisfying one-pot dinner in hardly more time than it takes to baby-sit a risotto. Sip a glass of earthy, meaty Châteauneuf-du-Pape alongside.

Provided by Florence Fabricant

Categories dinner, one pot, main course

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

4 cups chicken stock
1/2 teaspoon saffron threads
3 tablespoons extra-virgin olive oil
6 ounces chorizo, sliced
6 ounces merguez (lamb sausage), sliced
6 ounces garlic sausage, sliced
1 large onion, finely chopped
1/2 cup red bell pepper, finely chopped
3 cloves garlic, minced
1 teaspoon Spanish smoked paprika
1 1/2 cups Spanish short-grain rice
1/2 cup tomato purée, fresh or canned
Salt
Freshly ground black pepper
1/2 tablespoon chopped flat-leaf parsley

Steps:

Heat stock in a saucepan. Add saffron and set aside. Heat oil in a 12- to 14-inch paella pan or cast-iron skillet. Add sausages and sauté on medium heat until lightly browned. Remove.
Add onion, bell pepper and garlic to same pan. Sauté until soft. Stir in paprika and rice. Stir in tomato purée. Strain stock and add. Return sausages to pan. Stir once, season liquid to taste and cook, uncovered, on medium about 25 minutes, until liquid is absorbed and rice is tender.
Remove from heat and place sheet of parchment paper on surface for 10 minutes. Remove parchment, scatter parsley on top and serve, making sure to include any crusty bits that cling to pan with each portion.

Nutrition Facts : @context http, Calories 611, UnsaturatedFat 22 grams, Carbohydrate 51 grams, Fat 34 grams, Fiber 2 grams, Protein 24 grams, SaturatedFat 10 grams, Sodium 1039 milligrams, Sugar 6 grams, TransFat 0 grams

MIXED PAELLA

Mixed Paella image

Packed with chicken, shrimp, rice, tomatoes, peas and stuffed olives, this vibrant meal is quick and filling. It will take the chill off any cooler evenings.-Libby Walp, Chicago

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

1-1/4 pounds boneless skinless chicken breasts, thinly sliced
2 tablespoons olive oil
1 medium onion, chopped
2 garlic cloves, minced
2-1/4 cups chicken broth
1 cup uncooked long grain rice
1 teaspoon dried oregano
1/2 teaspoon ground turmeric
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1 pound cooked medium shrimp, peeled and deveined
1 can (14-1/2 ounces) diced tomatoes, undrained
3/4 cup frozen peas, thawed
1/2 cup sliced pimiento-stuffed olives

Steps:

In a large skillet, saute chicken in oil until no longer pink. Remove and keep warm. In the same skillet, saute onion until tender. Add garlic; cook 1 minute longer. Stir in the broth, rice and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until rice is tender., Stir in the shrimp, tomatoes, peas, olives and chicken; cover and cook for 3-4 minutes or until heated through.

Nutrition Facts :

MIXED MEAT AND SEAFOOD PAELLA FROM PALMA

Mixed Meat and Seafood Paella from Palma image

On a recent visit to Palma, Mallorca, we made this meat and seafood paella in a pan large enough to serve about 40 people, a common practice for community gatherings and festivals throughout Spain. The recipe has been scaled to serve 8.

Provided by Michael Powers

Categories World Cuisine Recipes European Spanish

Time 2h10m

Yield 8

Number Of Ingredients 22

Ingredients

½ pound fresh green beans, trimmed
½ cup minced fresh parsley
2 cloves garlic, minced
1 saffron thread, or more to taste
sea salt to taste
½ cup extra-virgin olive oil
1 ¼ pounds pork spareribs, cut into small pieces
½ pound rabbit, cut into small pieces
1 (2.5 pound) whole chicken, cut into small pieces
½ pound squid, cut into small pieces
2 large tomatoes, peeled and chopped
1 onion, chopped
1 red bell pepper, seeded and sliced into strips
2 ½ cups short-grain rice (such as Bomba or Calasparra)
½ pound frozen peas
1 lemon, juiced
4 cups hot chicken stock
1 pound medium shrimp, peeled and deveined
1 pound mussels, cleaned and debearded
freshly ground pepper to taste
1 lemon, cut into wedges
4 sprigs flat-leaf parsley

Steps:

Bring a large pot of lightly salted water to a boil. Add green beans and cook uncovered until bright green in color, about 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
Place parsley, garlic, saffron, and salt in a small bowl or mortar. Mash into a paste.
Heat oil in a large skillet over medium heat. Add pork and rabbit and cook, stirring frequently, until browned on all sides and cooked through, 12 to 15 minutes. Transfer meat to a platter. Repeat cooking, stirring, and transferring, this time with the chicken pieces. Add squid to the skillet. Cook and stir until slightly tender, 4 to 5 minutes. Transfer cooked squid to the platter.
Place tomato, onion, and red pepper in the skillet; cook and stir until softened but not browned, 2 to 3 minutes. Return the cooked pork, rabbit, chicken, and squid to the skillet. Stir in the garlic-parsley paste, the green beans, rice, peas, and lemon juice. Cook until peas are tender, 2 to 3 minutes.
Pour chicken stock into the skillet. Stir and bring to a boil; reduce heat to low and simmer until rice is more tender, about 10 minutes. Tuck the shrimp and mussels into the paella and simmer until shrimp is opaque and rice is fully tender, about 10 minutes more.
Discard any mussels that do not open. Season paella with pepper. Remove from heat and cover to let rice absorb any excess liquid, about 10 minutes. Garnish with lemon wedges and parsley sprigs.

Nutrition Facts : Calories 907.7 calories, Carbohydrate 78.2 g, Cholesterol 259.6 mg, Fat 38.9 g, Fiber 6.3 g, Protein 59.9 g, SaturatedFat 9.4 g, Sodium 831.8 mg, Sugar 5.3 g

Tips:

Use high-quality ingredients. The better the ingredients, the better the paella will be. Use fresh seafood, vegetables, and rice.
Cook the rice properly. The rice is the most important part of the paella, so it's important to cook it properly. Use a medium-grain rice, such as Valencia or Calasparra, and cook it in a flavorful broth.
Don't overcrowd the pan. When adding the ingredients to the pan, don't overcrowd it. This will prevent the rice from cooking evenly.
Let the paella rest before serving. Once the paella is cooked, let it rest for a few minutes before serving. This will allow the flavors to meld together.
Serve the paella with a variety of accompaniments. Paella is a versatile dish that can be served with a variety of accompaniments, such as lemon wedges, aioli, and salsa.

Conclusion:

Paella is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great way to use up leftover ingredients, and it's also a perfect dish for a party or potluck. With a little planning and preparation, you can easily make a delicious paella at home.