Spanish Mixed Paella Recipe

Spanish Mixed Paella Recipe

Spanish Mixed (Seafood & Chicken) Paella Recipe

For 7-8 People- Level of difficulty- High


2 Paelleras (paella pans)
10 chicken thighs, boneless, skinless
1 large bag of shrimp, peeled w/ tail (Costco)
Large prawns 1 or 2 per person
Mussels and clams (optional) 3 per person
Calamari (one bag of rings) (optional)
1 Red Pepper and 1/2 Green pepper (can be from a jar to be added at the end) cut in strips
4-6 artichoke hearts (pre-cook or buy in a can)
4 garlic cloves (minced)
1 large onion (chop half)
Parsley ( 1/2 a bunch)
4 tomatoes for the sofrito (use half of the onion in blender)
White Bomba rice, special for making Paella (if you can’t fin it use long grain white rice) Please never use parboiled rice in paella! (will not absorb the sofrito the same) (You can usually purchase the bomba rice in a local Italian Market if you don’t have a Spanish store)
Chicken stock (powder or Better than bullion)
Olive Oil 3/4 cup
Salt, pepper and Herbamere (seasoning)
Bay leaves
Fresh Thyme if possible
2 packets of ground Saffron
1 packet of paella seasoning  Especias Jorge made by  “La Barraca”
Una pizca de colorante alimentario “La Barraca” (see pictures attached, if you cant find it, order online)
3 cups of boiling water 

First, make the sofrito (mixture of chicken stock with tomato)

Blend the3 tomato, 1/2 onion, garlic, salt, pepper, 1 tablespoon of chicken stock with a little bit of water, enough to liquify. Use blender or food processor. Do not over blend, leave some tomato chunks. Set aside.

Put oil in the paelleras, add chicken, brown it with salt and paprika, add rest of the onion (chopped) red and green peppers. Once everything is brown, remove from pan. Set aside.

Cook the seafood for 3 minutes, move to the sides of the paellera and add the sofrito to the paellera, and add the rice in the shape of an X then add the 3 cups of boiling water. Add saffron and condiments to the liquid. When all the liquid is boiling  spread the rice lightly, add the chicken and peppers and bay leaves and let boil on Medium.

When almost all the liquid is gone but with still some left, turn stove off, shake paellera a little to re-distribute the rice or lightly mix on the bottom to unstick the rice from the bottom of the pan if it has gotten stuck and cover with a cloth or towel and let it sit for 20 to 30 min. Do not uncover as the steam will continue to cook the rice to perfection. 

Receta de Paella Mixta (Mariscos & Pollo)

Paella para 7-8 Personas

10 muslos de pollo sin piel y sin hueso (wal mart)
1 bolsa grande de camarones con cola sin cascara (costco)
Opcional Langostinos 1 o 2 x persona
Mejillones, Almejas  y calamares en rodajas
pimiento morron rojo 1 verde 1/2
4 corazones de alcachofa (cocinar en vaporera antes, pelar y cortar el corazon en cuadritos) o comprar en lata.
4 dientes de Ajo grandes
1 Cebolla grande o 1 1/2 chica
Perejil al gusto
4 Tomates chicos para el sofrito (usar parte de la cebolla)
Arroz bomba o especial para paella o long grain white rice. 1 1/2 cups
Consome de pollo en polvo
Aceite de oliva 3/4 of a cup + o –
Sal, pimienta y poquito herbamere
Bay leaves
Fresh Thyme if possible.
1 Sobre Compuesto Azafran + Colorante (4 Gr )
2 Sobres azafrán molido Chiquilin
1 Sobre de Sazonador para paella Especias Jorge elaborado por  “La Barraca”
Una pizca de colorante alimentario “La Barraca”
3 cups of boiling water, or 2 half and half with chicken stock and water.

Moler el jitomate, 1/2 cebolla chica o 1/4 grande, sal, pimienta y caldo de pollo en polvo en el food processor, no moler demasiado dejar little chunks. Set aside

Poner aceite en la paellera, agregar el pollo..dorarlo con sal y paprika…resto de la cebolla picada, pimientos en rajas ya que esten cocidos agregar los dientes de ajo picaditos. Remove everything from pan, ahora agregar todos los mariscos, cocinar por 3 minutos, remover o poner a los lados de la paellera y cocinar el sofrito en el centro de la paellera, agregar mas aceite agregar el arroz en forma de cruz revolver 5 min y agregar las 3 tazas de agua hirviendo .

Ya todo mezclado agregar el azafran, sazonador y colorante ….probar… si se necesita mas sal o consome en polvo agregar al gusto. dejar hervir 10 min y agregar todos los ingredientes que previamente quitamos de la paellera (pollo,etc) excepto el pimiento y los langostinos que se usaran casi al final para decoracion.

Tiempo total para dejar hervir el arroz 20 min…despues de apagar el fuego, dejar la paella descansar tapada con una toalla chica por 30 min y a disftutar!

Paella Valenciana Mixta

Sazonador de Paella con Azafran

Bomba Rice Calgary

Bomba Rice Calgary

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