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🇪🇸 A bold, festive recipe made for sharing
Paella mixta is the ultimate crowd-pleaser. A large pan placed right in the middle of the table, aromas of saffron, smoked paprika, and seafood slowly filling the room, and that unapologetic mix of meat and fish that defines the “mixta” style. This is the kind of recipe made for entertaining, generous by nature and designed to be shared.
Everything here is about balance. Chorizo brings fat and intensity, seafood adds freshness, and the rice absorbs the broth and spices until every grain is packed with flavor. Most importantly, once the liquid is added, you don’t stir. That’s what gives the rice the perfect texture and, if you’re lucky, that lightly crispy layer at the bottom of the pan.
This is a true Saturday night recipe. One where you take your time, pour a drink, and cook for pleasure. Most of the prep can be done ahead, everything comes together in one pan, and the result is festive, comforting, and deeply satisfying. Calories don’t count here. What matters is the vibe around the table.
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✅ Don’t stir after adding the stock
This is essential for proper texture and flavor concentration.
✅ Use hot stock
Cold stock slows cooking and affects the rice.
✅ Wide pan matters
A large surface ensures even evaporation and cooking.
✅ Rotate the pan
Especially important on a home stove to avoid hot spots.
Ingredients for my paella mixta
- 2 tbsp (30 ml) olive oil
- 3 large garlic cloves, finely chopped
- 1 red onion, finely chopped
- 1 large red bell pepper, diced
- 125 g (4½ oz) Spanish chorizo, sliced thick
- 150 g (5 oz) black olives, sliced (preferably Spanish)
- 3 tomatoes, diced
- 2 cups (500 ml) parboiled long-grain rice
- 1/2 tsp (2.5 ml) smoked sweet paprika
- 1/2 tsp (2.5 ml) saffron
- 1/4 cup (60 ml) white wine
- 1/2 cup (125 ml) frozen green peas
- 4 cups (1 litre) hot chicken stock
- 20 large raw shrimp (21–30), peeled and deveined
- 250 g (1/2 lb) white fish (such as tilapia), roughly chopped
- 20 mussels, cleaned and debearded
- A large handful flat-leaf parsley, roughly chopped
- Lemon wedges
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Preparation
- Heat the olive oil in a large, wide pan or paella pan over medium heat. Add the garlic and onion and cook for about 5 minutes, stirring often, until soft and fragrant.
- Add the bell pepper, chorizo, olives, and tomatoes. Cook for another 5 minutes, stirring regularly. Season with salt and pepper.
- Increase the heat to high. Add the rice, smoked paprika, saffron, white wine, peas, and hot chicken stock. The liquid should just cover the ingredients. Gently spread the rice evenly, bring to a boil, then do not stir.
- Reduce to medium-low heat and cook for 10 minutes. Rotate the pan occasionally to ensure even cooking.
- Arrange the shrimp and fish over the rice and sprinkle with half of the parsley. Cook for 10 minutes.
- Push the mussels gently into the rice and cook for another 5 minutes, until they open.
- Serve immediately, garnish with the remaining parsley, and finish with lemon wedges.
Yes. Cod, hake, or any firm white fish works well.
Parboiled or long-grain rice works best here. Avoid highly starchy rice.
The first real secret is the paella pan itself. Traditionally, it’s a wide steel pan with two or four handles, designed to be moved even when full. Its shallow shape promotes evaporation, concentrating flavors, while steel is ideal for properly browning meats and vegetables at the beginning. This combination is key to building depth and achieving the right rice texture.
Not mandatory, but highly recommended. A wide, shallow pan gives far better results.
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