Spanish Mixed Paella (Paella Mixta)

Paella is a rice dish that originated in Valencia, Spain. While the cooking method is largely the same, the exact combination of ingredients varies by region, tradition, and who you ask. In fact, what belongs in a “true” paella is a topic that’s been debated for generations.

Paella Valenciana is the original version, typically made with chicken, rabbit, beans, saffron, paprika, and olive oil. It’s a land-based paella and what many would consider to be the most traditional.

Seafood paella (Paella de Marisco) is a popular variation in coastal regions and replaces the meat with seafood such as shrimp, mussels, clams, and squid.

Mixed paella (Paella Mixta) combines both land and sea ingredients, such as chicken, seafood, and vegetables like peppers and peas. Many modern versions also include chorizo for extra flavor, though it isn’t considered traditional in Valencia.

This recipe covers the basics of a mixed paella and reflects the style you’ll often find in restaurants (with the exception of the chorizo!), using ingredients that are easy to find at your local supermarket. It’s also a great starting point; feel free to experiment and adapt it to whatever you have on hand!

 

Oven vs. Stovetop Paella (Why I Finish Mine in the Oven)

In this recipe, I finish the paella in the oven rather than cooking it entirely on the stovetop. This is especially helpful for home cooks using standard electric or gas burners, which are much smaller than a traditional paella pan.

Because the burner only heats the center of the pan, the rice directly over the heat source often cooks faster than the outer edges. This can result in uneven texture: overcooked or mushy rice in the center while the outer rice remains undercooked or chewy.

Finishing the paella in the oven creates more even, all-around heat distribution, helping the rice cook uniformly across the entire pan. The result is a more consistent texture throughout the dish, especially when cooking paella at home without specialized equipment.

 

FAQ

What is the best rice for authentic paella?

Bomba rice is the most traditional and widely used rice for Spanish paella. It absorbs a large amount of liquid while maintaining a firm, separate grain, which helps achieve paella’s signature texture without becoming mushy.

If you can’t find Spanish paella rice, Arborio can be used as a substitute, but it will produce a slightly creamier, stickier texture due to its higher starch content. If using Arborio, carefully monitor the liquid.

 

Can I make paella without a traditional paella pan?

Absolutely! While a traditional paella pan is ideal, you can make paella in a large, wide skillet or shallow sauté pan. The most important consideration is using a pan with a wide surface area so the rice cooks in an even, thin layer.

I would avoid deep pans, as they can lead to uneven cooking and a softer, risotto-like texture.

 

What is “sofrito”?

Sofrito is the flavor base of paella. It’s made by slowly cooking down tomatoes with onion, garlic, and sometimes peppers, until it becomes a thick, rich sauce. This step builds the deep savory flavor that the rice absorbs as it cooks.

 

What is “socarrat” in paella and how do you get it?

Socarrat is the layer of crispy, caramelized rice that forms on the bottom of the paella. It develops at the very end of cooking when all of the moisture has absorbed and the rice begins to toast against the pan.

To achieve a good socarrat, increase the heat to medium-high once all of the liquid has been absorbed and let the bottom of the rice crisp up (without stirring, of course!). Some recipes suggest listening for a “crackling” sound, but I find that’s not always reliable… you really have to go by instinct. Just be careful not to burn it, as the line between perfectly crispy and burnt happens quickly!

 

Why did my paella cook unevenly?

Paella can cook unevenly when it’s made on a stovetop burner that’s smaller than the diameter of the pan.When this happens, the center of the pan receives more direct heat while the outer edges cook more slowly, leading to uneven results: often a softer, overcooked center and underdone rice around the edges.

In this recipe, I finish the paella in the oven, which provides more even, surrounding heat, and helps the rice cook uniformly throughout the entire pan.

 

Can paella be made ahead of time or reheated?

Paella is best served fresh but, if absolutely necessary, you can make paella an hour or two ahead, cover it with aluminium foil and keep it in a low-temp oven to stay warm.

For leftovers, I recommend finishing all of the seafood on the first day, and then storing the rest in an airtight container in the fridge. I also recommend enjoying any leftovers within 24 hours to ensure the best quality and food safety.

 

 

Preparing the Tomatoes

Before beginning, prepare your tomatoes by bringing a pot of water to a boil. Cut a small “X” into the top of each tomato, then submerge each into the boiling water for about 30 seconds until the skin begins to peel. Peel off the skin from each tomato, then finely chop them into ¼-inch dice and set them aside in a bowl.

 

Making the Paella

Note for cooking in a paella pan: A paella pan is traditionally much larger in diameter than a standard electric or gas burner. This means the parts of the pan directly over the burner will heat much hotter than the outer circumference. Be sure to stir each component so that everything cooks evenly.

In a 14” paella pan or skillet, heat the olive oil over medium heat. Add in the chorizo and cook until browned on both sides. Remove the chorizo using a slotted spoon and set aside in a bowl.

Next, add the chicken, ¼ tsp of kosher salt, and ¼ tsp of black pepper into the pan and cook until browned and fully cooked through. Once done, remove the chicken from the pan and place it into the same bowl with the chorizo.

Add in the chopped onion and bell pepper, ¼ tsp of kosher salt, and ¼ tsp of black pepper, and cook for about 5 to 8 minutes, until the veggies have softened.

Once the veggies have softened, add in the minced garlic and cook for 30 to 60 seconds, just until fragrant.

Add in the white wine and, using a wooden spoon or rubber spatula, scrape up any bits that may have stuck to the bottom of your pan.

Next, stir in the tomatoes, saffron, smoked paprika, cayenne pepper, bay leaf, and 2 teaspoons of kosher salt. Bring the mixture to a low simmer, then reduce your heat to a medium-low and simmer for 15 to 20 minutes, stirring occasionally, until most of the tomato has dissolved into a sauce. Remove the bay leaf once finished. Fun fact: this sauce is called a sofrito!

In the meantime, preheat your oven to 400℉.

Turn the heat back up to medium and stir in the rice. Allow it to toast for 1 to 2 minutes, stirring constantly.

Stir the cooked chorizo and chicken back in, and then add in 4 cups of chicken stock. As soon as the stock goes in, stop stirring! Taste for seasonings and sprinkle over additional salt as necessary.

Bring the mixture to a simmer, then carefully transfer it into your preheated oven. Allow the paella to bake for about 25 minutes, until most of the liquid has been absorbed by the rice.

Important note: The exact time in the oven will vary greatly based on your oven and the material of your pan, so it’s best to check for the indicator (the liquid being absorbed) rather than relying on a time measurement.

Once most of the liquid has evaporated, add in an additional 1 cup of chicken stock and sprinkle the peas on top. Return the paella to the oven for another 10 minutes, until the liquid has again been absorbed.

Remove the paella from the oven and give the rice a taste test for doneness. If it is still a bit firm, add in additional chicken stock, ½ cup at a time, and repeat the process until tender. Note: the amount of chicken stock will vary based on the brand of rice you use, but typically 5 to 6 cups is enough for 2 cups of Bomba rice.

Once your rice is fully cooked, remove the paella from the oven, cover with aluminum foil, and set aside while you cook the seafood.

 

Preparing the Seafood

Combine the shrimp, olive oil, smoked paprika, and a sprinkle of salt and pepper in a bowl.

Heat up a separate pan or skillet on the stovetop and cook the shrimp for about 2 to 3 minutes on each side, until pink and fully cooked through. Remove them from the pan and set them aside in a bowl.

To the same pan you cooked the shrimp in, add in the white wine, 1 cup of chicken stock, and ¼ tsp of kosher salt, and bring the mixture to a boil. Add in the mussels, cover with a lid, and cook for about 5 minutes, until all the mussels have opened. For safety, discard any mussels that do not open after cooking. Remove the pan from the heat and set it aside while finishing the paella.

 

Developing the Socarrat and Serving

Once the seafood has cooked, uncover your paella and set it on the burner over high heat for about 5 minutes, moving the pan around to distribute the heat. This is to develop a crispy bottom (known as a socarrat).

Pro tip: Many recipes say to cook until you hear a crackle sound; however, I don’t find this to be a particularly reliable measure. There is inevitably an amount of guesswork involved in trying to achieve a socarrat. Trust your instincts… a light (or no) socarrat is better than a burnt paella!

Finally, gently push the shrimp and mussels into the top of the paella, as desired.

Sprinkle over chopped parsley and serve immediately with lemon wedges!

Leftovers safety: If you have any paella leftovers, I recommend eating all of the seafood the same day. Any remaining paella can be stored in an airtight container in the fridge for no more than 24 hours.