Paella Mista is a variation of the traditional Valencian paella , which skilfully combines ingredients from the sea and the land . This recipe represents the harmonious meeting between the rich rural tradition of the Spanish hinterland and the abundance of seafood. Originally from the coastal areas , Paella Mixta has become one of the most loved and widespread dishes of Spanish cuisine . Preparing a Paella is a ritual of conviviality , an opportunity to gather friends and family around the table and share not only a meal, but also stories and traditions .
Ingredients for 4 people
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How to make paella
1. Preparation of seafood
- Mussels and Clams: Clean the mussels and clams thoroughly, removing any that are open or broken. In a pot, open the mussels and clams over high heat with a drizzle of oil and a clove of garlic. Once opened, filter and save the cooking liquid. Shell some of them, leaving some whole for decoration.
2. Preparation of meat
- Chicken and Rabbit: In a large paella pan or skillet, heat the extra virgin olive oil over medium-high heat. Sauté the chicken and rabbit pieces until evenly browned. Season lightly with salt and pepper to flavor the meats.
3. Basic sauté
- Add the chopped onion, garlic, and red pepper to the pan with the meats. Sauté until the onion is translucent and the flavors blend together.
- Add the chopped peeled tomatoes and cook until a thick sauce forms, which will serve as a tasty base for the rice.
4. Adding the squid
- Add the calamari cut into rings and cook for a few minutes, until they become opaque and begin to soften.
5. Spices
- Add the sweet paprika and saffron threads, stirring well to evenly distribute the spices. This gives the dish its characteristic golden color and intense flavor.
6. Broth
- Pour the hot broth into the paella pan. You can enrich it with the filtered cooking liquid of the mussels and clams. Bring to the boil and adjust the salt if necessary.
7. Cooking the rice
- Spread the rice evenly in the pan, making sure it is covered by the liquid. Add the peas. From this point on, do not stir the rice any more to allow the "socarrat" to form, the crunchy crust on the bottom that is much appreciated.
8. Adding shrimp and seafood
- After about 10 minutes of cooking, arrange the shrimp, mussels and clams (both shelled and in shell) on the surface of the rice. This allows the seafood to cook evenly and decorate the dish.
9. Final cooking
- Continue cooking for another 8-10 minutes over medium-low heat, until the rice has absorbed most of the liquid and is al dente. Add a little hot broth if necessary.
10. Rest
- Once cooked, remove the paella pan from the heat. Cover with a clean cloth or tin foil and let it rest for 5 minutes. This allows the flavors to blend and the rice to reach the right consistency.
11. Service
- Garnish with chopped parsley, if desired. Serve the hot paella directly from the paella pan, inviting guests to help themselves and enjoy the convivial atmosphere.
The preparation of paella is often associated with moments of celebration and festivity. In fact, in Spain , it is common to prepare paella outdoors, using large paella pans over wood fires, at family gatherings, patron saint festivals and other social events. One of the distinguishing features of a good paella is the socarrat : the crust that forms on the bottom of the pan. It is considered a delicacy and adds a pleasant crunchy note to the dish. Paella Mixta is a very versatile recipe: you can customize it by adding other ingredients such as chorizo , artichokes, green beans or other types of fish.