Mixed Grill Paella Recipe

Name: Mixed Grill Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 pieces chicken or rabbit; 1 teaspoon dried oregano; 1 teaspoon smoked paprika; 1 pound cured chorizo sausage; 4 garlic cloves, minced; 1 medium spanish onion, diced; 16 large shrimp; 8 large scallops; 6 cups fish or chicken stock; 1/4 teaspoon dried saffron threads; 1/2 cup white wine; Spanish olive oil; 1/2 cup sofrito (recipe follows); 1 tablespoon kosher salt; 3 cups rice (Bomba, Calasparra, or Arborio); 1 cup frozen peas; Allioli (recipe follows); Sofrito; 5 ripe plum tomatoes; 3/4 cup Spanish olive oil; 2 small Spanish onions; 1/2 teaspoon sugar; 1/2 teaspoon salt; 1/2 teaspoon pimenton (Spanish sweet paprika); 1 bay leaf; Allioli; 1 small egg; 1 cup Spanish olive oil; 1 garlic clove, peeled; 1 teaspoon sherry vinegar or fresh lemon juice

Servings: persons

8 pieces chicken or rabbit
1 teaspoon dried oregano
1 teaspoon smoked paprika
1 pound cured chorizo sausage
4 garlic cloves, minced
1 medium spanish onion, diced
16 large shrimp
8 large scallops
6 cups fish or chicken stock
1/4 teaspoon dried saffron threads
1/2 cup white wine
Spanish olive oil
1/2 cup sofrito (recipe follows)
1 tablespoon kosher salt
3 cups rice (Bomba, Calasparra, or Arborio)
1 cup frozen peas
Allioli (recipe follows)
Sofrito
5 ripe plum tomatoes
3/4 cup Spanish olive oil
2 small Spanish onions
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pimenton (Spanish sweet paprika)
1 bay leaf
Allioli
1 small egg
1 cup Spanish olive oil
1 garlic clove, peeled
1 teaspoon sherry vinegar or fresh lemon juice
Salt to taste

1
Preheat the oven to 350 degrees.
2
Combine the stock, wine and saffron in a medium saucepan and heat to a simmer while cooking the chicken or rabbit and chorizo.
3
Rinse the chicken or rabbit pieces and pat them dry. Mix the oregano and the smoked paprika with some salt and pepper in a small bowl. Rub the spice mixture all over the pieces of meat and marinate for 30 minutes.
4
Heat some olive oil in a paella pan or wide shallow skillet over medium-high heat. Place the chicken or rabbit in the pan, skin-side down, and brown on all sides. Add the chorizo and continue to cook until the oil is a vibrant red color. Remove the chicken and sausage to a platter.
5
Saute the diced onion and garlic in the oil in the pan until softened. Add the scallops and sear on each side; remove to the platter with the meat.
6
Add 1/2 cup of the sofrito to the pan and saute until well combined with the onions and garlic. Add the rice and stir to coat.
7
Add six cups of the warmed stock mixture along with the frozen peas to the pan and season heavily with salt. Boil for 5-10 minutes or until some of the liquid reduces. (Paella should have just enough liquid to cook rice, but not be soupy.)
8
Stir in the reserved chicken or rabbit, chorizo, and scallops. Nestle the shrimp into the rice mixture.
9
Transfer paella pan to the oven and cook, uncovered, for 10 to 12 minutes, or until rice is almost cooked and most of the liquid is absorbed.
10
Remove paella pan from the oven, cover loosely, and let sit for 10 minutes before serving with the Allioli.

3056

kcal

Calories

131

Fat

171

Carbs

294

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 31 ingredients. The key ingredients include: 8 pieces chicken or rabbit, 1 teaspoon dried oregano, 1 teaspoon smoked paprika, 1 pound cured chorizo sausage, and more.

Yes, Mixed Grill Paella falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mixed Grill Paella

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions