Paella mixta

  • Preparation 30 min
  • Cooking 40 min
  • Servings 4 to 6

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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.