| Paella Mixta |
Author: Nicole
Ingredients
- 5 cups chicken broth
- 2 chorizo links, cut into ¼-inch rounds (see Notes)
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, diced
- 1 red pepper, diced
- 4 medium garlic cloves, minced
- 1 14-ounce can of petite diced tomatoes (do not drain)
- 1 tablespoon smoked paprika
- 1-1/2 teaspoons Piment d'Espelette (see Notes)
- 1 teaspoon saffron threads, crumbled
- 1 bay leaf
- Kosher salt and freshly ground black pepper
- ½ cup dry white wine
- 4 boneless, skinless chicken thighs, cut into 1-inch pieces
- ¼ cup fresh chopped parsley chopped, divided
- 2 cups bomba rice (see Notes)
- ½ cup frozen peas
- ½ pound large shrimp (about 12), peeled
- ½ pound clams or mussels (about 12) (see Notes)
- Garnish with lemon slices
Instructions
- Add broth to a medium pot and bring to a boil over high heat. Watch carefully so it doesn’t boil over. Once boiled, turn the heat to low to keep it simmering.
- Using a 14 or 15-inch paella pan or skillet, heat chorizo rounds, stirring, until brown, about 10 minutes. Transfer chorizo to a plate and set aside.
- In the same pan, heat olive oil over medium heat. Add the onion, red pepper and garlic. Cook until the onion is translucent, stirring occasionally, about 10 minutes.
- Add the diced tomatoes, smoked paprika, saffron, Piment d'Espelette, bay leaf, ½ teaspoon Kosher salt (or to taste) and ¼ teaspoon freshly ground black pepper. Stir and cook for 2 minutes.
- Add white wine and cook for 10 minutes. Taste and add additional Kosher salt, if needed.
- Add chorizo rounds, chicken pieces, 2 tablespoons chopped parsley and rice to the pan. Cook, stirring for 1 minute.
- Pour the broth slowly all around the pan and jiggle the pan to get the rice into an even layer. Once achieved, do not stir the mixture going forward (I know you will be tempted to do so – please refrain.)
- Bring the mixture to a boil. Reduce heat to medium low. Give the pan a gentle shake back and forth just once or twice during cooking.
- Cook (uncovered) for about 15-18 minutes.
- Nestle the shrimp and clams or mussels into the mixture. Sprinkle peas on top. Cover with a lid or one or two pieces of aluminum foil. This ensures that the shrimp cooks and clams or mussels open up. Continue to cook (without stirring) for about 5 to 8 more minutes.
- Watch for most of the liquid to be absorbed and the rice to be tender. (If for some reason your rice is still not cooked, add ¼ cup more water or broth and continue cooking). Discard any unopened clams or mussels before serving.
- Remove the pan from the heat, and keep covered for an additional 5 minutes.
- Remove the bay leaf before serving.
- Garnish with fresh parsley and lemon slices.
Notes
* Takes about 1-1/2 hours from start to finish including cooking time.
* I originally used the large oblong middle burner (intended for a griddle) on our stove thinking that would be the best heat source, but found that the traditional large round burner worked best with this 15-inch pan.
* Piment d'Espelette (or Espelette pepper) is made from chilies from the Basque region of France and Spain. You can find it in spice stores or online. If you don’t have it, substitute 1 teaspoon Aleppo pepper for 1-1/2 teaspoons Piment d'Espelette or 1-1/4 teaspoons sweet paprika and ¼ teaspoon cayenne pepper.
* If you prefer not to use chorizo, add 2 more chicken thighs (so you have 6 chicken thighs).
* You want to use Spanish rice for paella. Bomba (also called Valencia rice or Rice de Valencia) is the most traditional but you can also use Calasparra rice. You’re more likely to find it online or in an international market. Do not use arborio rice (which is used in risotto) as the creamy consistency it creates isn’t right for paella. The rice should be tender and dry when it’s done.
* Why don’t you stir the rice? The perfect paella has a crispy crust that forms on the bottom, called a socarrat.
* We typically use clams rather than mussels because our local fish store sells clams individually while the mussels are sold in two pound bags. That’s too many mussels for this recipe.
* I originally used the large oblong middle burner (intended for a griddle) on our stove thinking that would be the best heat source, but found that the traditional large round burner worked best with this 15-inch pan.
* Piment d'Espelette (or Espelette pepper) is made from chilies from the Basque region of France and Spain. You can find it in spice stores or online. If you don’t have it, substitute 1 teaspoon Aleppo pepper for 1-1/2 teaspoons Piment d'Espelette or 1-1/4 teaspoons sweet paprika and ¼ teaspoon cayenne pepper.
* If you prefer not to use chorizo, add 2 more chicken thighs (so you have 6 chicken thighs).
* You want to use Spanish rice for paella. Bomba (also called Valencia rice or Rice de Valencia) is the most traditional but you can also use Calasparra rice. You’re more likely to find it online or in an international market. Do not use arborio rice (which is used in risotto) as the creamy consistency it creates isn’t right for paella. The rice should be tender and dry when it’s done.
* Why don’t you stir the rice? The perfect paella has a crispy crust that forms on the bottom, called a socarrat.
* We typically use clams rather than mussels because our local fish store sells clams individually while the mussels are sold in two pound bags. That’s too many mussels for this recipe.
Recipe by Riegl Palate at https://www.rieglpalate.com/paella-mixta/