Best 2 Paella Mixta Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Paella mixta is a traditional Spanish dish that is made with rice, seafood, meat, and vegetables. It is a popular dish in many parts of the world, and there are many different variations of the recipe. This article will provide you with a guide to finding the best recipe for paella mixta. We will discuss the different ingredients that are typically used in the dish, as well as some tips for cooking it properly. We will also provide some information on the history of paella mixta and its cultural significance.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED PAELLA MIXTA (PAELLA WITH SEAFOOD AND MEAT) RECIPE



GRILLED PAELLA MIXTA (PAELLA WITH SEAFOOD AND MEAT) RECIPE image

Categories     Chicken     Shellfish     Dinner     Casserole/Gratin

Yield 6-8

Number Of Ingredients 19

2 medium, ripe tomatoes (about 12 ounces)
16 large shrimp (about 12 ounces), peeled and deveined
1 teaspoon smoked Spanish paprika (pimentón dulce)
Freshly ground black pepper
1 pound boneless, skinless chicken thighs, cut into 1inch
pieces
8 ounces Spanish chorizo, cut into 1/4inchthick
rounds
1 to 2 tablespoons olive oil, as needed
1 medium yellow onion, small dice
2 medium garlic cloves, finely chopped
1 large pinch saffron threads
2 cups paella rice (about 1 pound), sometimes labeled bomba or Valencia
1 teaspoon kosher salt, plus more for seasoning the shrimp and chicken
4 cups (1 quart) lowsodium
chicken broth
16 mussels, Manila clams, or a combination, scrubbed
2 tablespoons coarsely chopped fresh Italian parsley leaves
2 medium lemons, cut into 8 wedges each, for serving

Steps:

  • 1. Core and halve the tomatoes. Discard the skins. Y; set aside. 2. Place the shrimp in a medium bowl, add 1/4 teaspoon of the paprika, salt pepper. Toss to combine and refrigerate. 3. Place the chicken in a medium bowl and season generously with salt and pepper; set aside. 4. Heat an outdoor grill to high (about 450°F to 550°F). Place a 15inch paella pan on the grill, cover, and heat until hot, about 2 minutes. Add the chorizo to the pan, close the grill, and cook, stirring occasionally, until the sausage is starting to brown and the fat is rendered, about 2 to 3 minutes. transfer the chorizo to a large bowl; set aside. 5. There should be a thin layer of rendered fat in the pan. If there's not enough, add 1 to 2 tablespoons of olive oil. Add the seasoned chicken to the pan in a single layer, close the grill, and sear, stirring occasionally, until both sides of the chicken pieces are golden brown, about 6 minutes total. transfer the chicken to the bowl with the chorizo; set aside. 6. Add the onion to the pan, season with salt and pepper, close the grill, and cook, stirring occasionally,until softened, about 5 minutes, adjusting the heat as needed on a gas grill or moving the paella pan to a cooler part of a charcoal grill so that the onions don't burn. Add the garlic, remaining 3/4 teaspoon paprika, and saffron, stir to combine, and cook until fragrant, about 30 seconds. 7. Add the reserved tomato pulp and juice and cook until the mixture has slightly darkened in color, 3 minutes. Add the rice and measured salt and stir 8.Add the broth and stir to combine. Arrange the rice mixture in an even layer. Add the broth and stir to combine. Arrange the rice mixture in an even layer. Distribute the reserved chorizo and chicken over the rice, (Do not stir the rice from this point on.) 9. Close the grill and bring the mixture to a lively simmer. Continue to simmer, add shrimp & shellfish hinge down 10.sprinkle with parsley & lemon wedges

PAELLA MIXTA



Paella Mixta image

Barcelona is my favourite place I've been (so far) and I lived on paella. This recipe from chow.com is the closest I've found to my favourite one. If you can't find paella rice, I've used arborio.

Provided by Cadillacgirl

Categories     One Dish Meal

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 16

2 medium ripe tomatoes (about 12 ounces)
16 large shrimp, peeled and deveined (about 12 ounces)
1 teaspoon smoked spanish paprika
fresh ground black pepper
1 lb chicken thigh, cut into 1-inch pieces (boneless, skinless)
8 ounces spanish chorizo, cut into 1/4-inch-thick rounds
1 -2 tablespoon olive oil, as needed
1 medium yellow onion, small dice
2 medium garlic cloves, finely chopped
1 large pinch saffron thread
2 cups paella rice (about 1 pound, sometimes labeled bomba or Valencia)
1 teaspoon kosher salt, plus more for seasoning the shrimp and chicken
4 cups low sodium chicken broth
16 mussels (or Manila clams, or a combination)
2 tablespoons coarsely chopped fresh Italian parsley
2 medium lemons, cut into 8 wedges each, for serving

Steps:

  • Heat the oven to 400°F and arrange a rack in the middle.
  • Core and halve the tomatoes. Grate the flesh side of each half on the large holes of a box grater set over a medium bowl, stopping when you get to the skin. Discard the skins. You should have about 3/4 cup of tomato pulp and juice; set aside.
  • Place the shrimp in a medium bowl, add 1/4 teaspoon of the paprika, and season with salt and pepper. Toss to combine and refrigerate. Place the chicken in a medium bowl and season generously with salt and pepper; set aside.
  • Place a 15-inch paella pan across two burners and heat over medium-high heat until hot, about 2 minutes. Add the chorizo to the pan and cook, stirring occasionally, until it has started to brown and the fat has rendered, about 2 to 3 minutes. Using tongs or a slotted spoon, transfer the sausage to a large bowl; set aside.
  • There should be a thin layer of rendered fat in the pan. If there's not enough, add 1 to 2 tablespoons of olive oil. Add the seasoned chicken to the pan in a single layer and sear, stirring occasionally, until both sides are golden brown, about 6 minutes total. (You will need to rotate the pan occasionally over the burners to evenly distribute the heat.) Using tongs or a slotted spoon, transfer the chicken to the bowl with the chorizo; set aside.
  • Reduce the heat to medium. Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, remaining 3/4 teaspoon paprika, and saffron, stir to combine, and cook until fragrant, about 30 seconds.
  • Add the reserved tomato pulp and juice and cook until the mixture has slightly darkened in color, scraping up any browned bits from the bottom of the pan, about 3 minutes. Add the rice and measured salt and stir to coat in the tomato mixture.
  • Increase the heat to medium high. Add the broth and stir to combine. Arrange the rice mixture in an even layer. Distribute the reserved chorizo and chicken over the rice, adding any accumulated juices from the bowl. (Do not stir the rice from this point on.).
  • Bring to a lively simmer and continue to simmer, adjusting the heat as necessary and rotating the pan 90 degrees every few minutes, until the rice grains have swelled, most of the liquid has been absorbed, and the rice starts to make a crackling sound, about 12 minutes. Remove the pan from the heat.
  • Arrange the reserved shrimp and the shellfish (hinge-side down) in the rice, nestling them slightly. Place the pan in the oven and bake until the shellfish have opened, the shrimp are just cooked through, and the rice is tender but still al dente, about 10 to 12 minutes.
  • Remove the pan from the oven and place on a wire rack. Cover with foil and let stand for 5 minutes. Before serving the paella, discard any unopened shellfish and sprinkle the dish with the parsley. Serve with the lemon wedges.

Nutrition Facts : Calories 592.3, Fat 23.3, SaturatedFat 6.7, Cholesterol 111.5, Sodium 834.9, Carbohydrate 61.3, Fiber 2.5, Sugar 2.6, Protein 33.1

Tips:

  • Use high-quality ingredients. Fresh, flavorful ingredients will make a big difference in the final dish.
  • Cook the rice properly. Paella rice is a short-grain rice that absorbs a lot of liquid. Be sure to cook it according to the package directions, or until it is tender but still has a slight bite to it.
  • Don't overcrowd the pan. When cooking paella, it is important to give the rice enough room to spread out and cook evenly. If you overcrowd the pan, the rice will steam instead of frying and will be mushy.
  • Use a variety of seafood and meats. Paella is a versatile dish that can be made with a variety of seafood and meats. Some popular choices include shrimp, mussels, clams, chicken, and chorizo.
  • Add vegetables for color and flavor. Vegetables such as bell peppers, onions, and tomatoes add color and flavor to paella. You can also add other vegetables, such as peas, carrots, or artichokes.
  • Season the paella well. Paella should be well-seasoned with salt, pepper, and paprika. You can also add other spices, such as cumin, saffron, or turmeric.
  • Let the paella rest before serving. After cooking the paella, let it rest for a few minutes before serving. This will allow the flavors to meld together.

Conclusion:

Paella is a delicious and versatile dish that can be made with a variety of ingredients. By following the tips above, you can make a paella that is sure to impress your friends and family.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #main-dish     #rice     #spanish     #european     #dinner-party     #one-dish-meal     #pasta-rice-and-grains     #4-hours-or-less

Related Topics