Spanish Mixed Paella (Paella Mixta)

Instructions

Preparing the Tomatoes

Bring a pot of water to a boil. Cut a small “X” into the top of each tomato, then submerge them in the boiling water until the skin begins to peel (about 30 seconds). Carefully remove the tomatoes, peel off the skin, and finely chop them into a ¼" dice. Set aside in a bowl.
1 lb (about 4) Roma (plum) tomatoes, peeled and finely diced

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 center of the pan directly over the burner will heat much faster than the outer edges. Be sure to stir each component frequently during these early stages so everything cooks evenly.
In a 14” paella pan or large skillet, heat the olive oil over medium heat. Add in the sliced chorizo and cook until browned on both sides. Remove the chorizo using a slotted spoon and set aside in a bowl.
4 Tbsp extra virgin olive oil
½ lb (227g) cured Spanish chorizo, cut into ¼" slices
To the pan, add in the chicken, ¼ tsp of kosher salt, and ¼ tsp of black pepper. Cook until the chicken is browned and fully cooked through. Remove the chicken from the pan and place it into the same bowl with the chorizo.
4 boneless skinless chicken thighs, cut into chunks
To the pan, add in the chopped onion and bell pepper, ¼ tsp of kosher salt, and ¼ tsp of black pepper. Sauté until the vegetables have softened (about 5 to 8 minutes).
1 large onion, peeled and ¼" diced
1 red bell pepper, washed and ¼" diced
Stir in the minced garlic and cook just until fragrant (about 30 to 60 seconds).
4 cloves of garlic, peeled and minced
Pour in the white wine. With a wooden spoon or rubber spatula, scrape up any browned bits stuck to the bottom of the pan.
½ cup dry white wine
Stir in the diced tomatoes, saffron, smoked paprika, cayenne pepper, bay leaf, and 2 tsp of kosher salt. Bring the mixture to a low simmer, then reduce the heat to medium-low. Simmer, stirring occasionally, until most of the tomato liquid has evaporated and dissolved into a thick sauce (about 15 to 20 minutes). Remove and discard the bay leaf. (Fun fact: this sauce is called a "sofrito"!)
½ tsp (0.25g) saffron threads
1 tsp smoked paprika
¼ tsp ground cayenne pepper
1 bay leaf, whole
While the sofrito simmers, preheat the oven to 400℉.
Turn the stovetop heat back up to medium and stir the Bomba rice into the sofrito. Allow the rice to toast, stirring constantly (about 1 to 2 minutes).
2 cups Bomba rice
Stir the cooked chorizo and chicken back into the pan, then pour in 4 cups of the chicken stock. As soon as the stock goes in, stop stirring completely! Taste for seasoning, and sprinkle over additional salt as necessary.
Bring the mixture to a simmer on the stovetop, then carefully transfer the pan into the preheated oven. Bake until most of the liquid has been absorbed by the rice (about 25 minutes).
Important note: The exact oven time will vary greatly based on your oven and the material of your pan. It is always best to check for the visual indicator (the liquid being absorbed) rather than relying strictly on a timer.
Once most of the liquid has evaporated, pour in an additional 1 cup of chicken stock over the rice and sprinkle the thawed peas evenly on top. Return the paella to the oven to cook until the liquid has again been absorbed (about 10 minutes more).
½ cup frozen peas, thawed
Remove the paella from the oven and taste the rice for doneness. If it is still a bit too firm, add in additional chicken stock, ½ cup at a time, and return it to the oven briefly until tender.
Note: The amount of chicken stock will vary based on the brand of rice, but 5 to 6 total cups is usually enough for 2 cups of Bomba rice.
Once the rice is fully cooked and perfectly tender, remove the paella from the oven, cover with aluminum foil, and set it aside while you cook the seafood.

Preparing the Seafood

In a medium bowl, toss the shrimp with the olive oil, smoked paprika, and a pinch of salt and pepper.
10–12 large shrimp (21/25 count), peeled and deveined (if not already)
2 tsp extra virgin olive oil
½ tsp smoked paprika
Heat a separate pan or skillet on the stovetop over medium-high heat. Add in the shrimp and cook until pink and fully cooked through (about 2 to 3 minutes on each side). Transfer the shrimp into a bowl and set aside.
To the same pan, pour in the white wine, chicken stock, and ¼ tsp of kosher salt. Bring the mixture to a boil. Add in the mussels, cover with a lid, and steam until all the mussels have opened (about 5 minutes). Remove the pan from the heat and set aside.
Safety note: Discard any mussels that do not open after cooking.
¼ cup dry white wine
1 cup low-sodium chicken stock
10–12 mussels, scrubbed and debearded

Developing the Socarrat and Serving

Once the seafood is cooked, uncover your paella and place it back on the stovetop over high heat. Cook for about 5 minutes, carefully shifting the pan around to distribute the heat evenly across the bottom. (This process develops the crispy rice bottom known as the "soccarat".)
Pro tip: Many recipes indicate to cook until you hear a crackle sound, but I don’t find this to be a particularly reliable measure. There is inevitably an amount of guesswork involved in trying to achieve the perfect socarrat. Trust your instincts — a light socarrat (or none at all) is better than a burnt paella!
Arrange the cooked shrimp and steamed mussels on top of the paella, gently pressing them into the rice, as desired. Garnish generously with finely chopped fresh parsley and serve immediately with fresh lemon wedges.
Leftovers safety: If you have leftovers, I recommend eating all of the seafood on the same day. Store any remaining rice and meat in an airtight container in the refrigerator for no more than 24 hours.
Fresh parsley, finely chopped
1 large lemon, cut into wedges

Spanish Mixed Paella (Paella Mixta)

Ingredients

For the Paella Base

For the Seafood

For the Garnish

Instructions

Preparing the Tomatoes

Making the Paella

Preparing the Seafood

Developing the Socarrat and Serving

Nutrition

Spanish Mixed Paella (Paella Mixta)

Ingredients 1x2x3x

For the Paella Base

For the Seafood

For the Garnish

Instructions

Preparing the Tomatoes

Making the Paella

Preparing the Seafood

Developing the Socarrat and Serving

Nutrition

Ingredients