PAELLA MIXTA
Paella Mixta features a mixture - hence, Mixta - of protein from the land and sea. This paella is a panful of satisfaction. We turn to this paella when we need to feed a crowd. Like our Paella Mariscos, once you understand the formula, you can make any paella. It comes together quickly and delivers big flavor. Mis en place rules the day when it comes to paella. Have all of your ingredients cut, measured and at the ready, then fire up the pan. Oh, and the pan? This is the best pan for the job - lightweight, easy to maneuver and heat sensitive. The hallmark of a perfect paella is the socarrat—the delicious, caramelized crust that forms on the pan's bottom. Be sure you have Spanish Sweet Paprika and Saffron on hand for those big pops of flavor in your next pan of paella. Give it a go! Trust us, it's doable. That's why we teach a Paella Class every month in our teaching kitchen.
- Time: 40 min
- Servings: 12
Source: Red Stick Spice Recipes
Ingredients
- Chicken or Shrimp Stock
- Arbequina Extra Virgin Olive Oil
- chicken thighs, cubed
- squid or calamari, cut into half inch pieces
- Spanish chorizo
- yellow onion, finely chopped
- garlic, chopped
- Sofrito
- Saffron
- Spanish Sweet Paprika
- salt
- Bomba Rice
- frozen green peas
- frozen green beans
- slices Pequillo Peppers
- large shrimp, peeled
- mussels or clams
- sprigs fresh tarragon
- fresh thyme