Mixed Paella Recipe

Name: Mixed Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Chicken Thighs; 1 teaspoon Sweet Paprika; 1/4 cup Olive Oil - Extra Virgin; 4 cloves Garlic Cloves, crushed and chopped; 6 ounces Spanish Chorizo, diced; 1 Sweet Onion, diced; 16 ounces Canned Whole Tomatoes, drained and hand crushed; 1 1/2 cups Bomba Rice; 4 1/2 cups Chicken Broth; 1 pound Jumbo Shrimp; 12 Mussels; 1/2 cup Sweet Peas; 1 teaspoon Saffron; 12 Clams; 2 sprigs Flat Leaf Parsley; 1 Lemon, quartered; 4 Lobster Tails; 1/2 cup White Wine

Servings: persons

4 Chicken Thighs
1 teaspoon Sweet Paprika
1/4 cup Olive Oil - Extra Virgin
4 cloves Garlic Cloves, crushed and chopped
6 ounces Spanish Chorizo, diced
1 Sweet Onion, diced
16 ounces Canned Whole Tomatoes, drained and hand crushed
1 1/2 cups Bomba Rice
4 1/2 cups Chicken Broth
1 pound Jumbo Shrimp
12 Mussels
1/2 cup Sweet Peas
1 teaspoon Saffron
12 Clams
2 sprigs Flat Leaf Parsley
1 Lemon, quartered
4 Lobster Tails
1/2 cup White Wine

1
In a saucepan, combine broth, saffron, and paprika; bring to a simmer and keep warm
2
In a paellera or large skillet (at least 12 inches wide), heat oil over medium heat. Season chicken with salt and pepper. When oil is very hot, cook chicken skin side down, until skin is golden, 5 to 7 minutes. Use tongs to turn.
3
Add chorizo to skillet, and cook until browned and oil is vibrant red. Remove chicken and chorizo to a plate lined with paper towels.
4
Return pan to stove and lower heat. Make soffritto with garlic and onions until softened.
5
Add tomatoes and cook for about 10 minutes stirring frequently until thick.
6
Fold in the rice, stirring to coat the grains.
7
Add wine and stir until absorbed.
8
Add broth and salt, and simmer uncovered for about 10 minutes
9
Add mussels and clams. Give the rice a good stir to mix in all the ingredients and let cook for another 10 minutes.
10
Add chicken, shrimps, lobster, and peas, and cook for a further 5 minutes or until rice is al dente.
11
Mix in some olive oil, and server with a lemon wedge

1188

kcal

Calories

Fat

Carbs

143

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 18 ingredients. The key ingredients include: 4 Chicken Thighs, 1 teaspoon Sweet Paprika, 1/4 cup Olive Oil - Extra Virgin, 4 cloves Garlic Cloves, crushed and chopped, and more.

Yes, Mixed 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 Paella

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions