Paella Mixta Recipe

Name: Paella Mixta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 whole Chicken Thighs, Bone-in, With Skin; 4 whole Chorizo, Or Sausage Of Choice (I Used Andouille Chicken Sausage); 2 whole Medium Onions, Sliced; 5 cloves Garlic, Halved; 1- 1/2 cup Green Olives With Pimento, Halved; 1- 1/2 cup Arborio Rice; 3 cans (14 Oz. Size) Chicken Broth; 1/2 teaspoons Ground Cumin; 1/4 teaspoons Saffron Sprigs; 2 whole Bay Leaves; 1/2 teaspoons Dried Thyme; 12 whole Shrimp, Peeled And Deveined, With Tails; Extra Virgin Olive Oil; Salt And Pepper; 1 whole Lemon, Cut Into Wedges

Servings: persons

4 whole Chicken Thighs, Bone-in, With Skin
4 whole Chorizo, Or Sausage Of Choice (I Used Andouille Chicken Sausage)
2 whole Medium Onions, Sliced
5 cloves Garlic, Halved
1- 1/2 cup Green Olives With Pimento, Halved
1- 1/2 cup Arborio Rice
3 cans (14 Oz. Size) Chicken Broth
1/2 teaspoons Ground Cumin
1/4 teaspoons Saffron Sprigs
2 whole Bay Leaves
1/2 teaspoons Dried Thyme
12 whole Shrimp, Peeled And Deveined, With Tails
Extra Virgin Olive Oil
Salt And Pepper
1 whole Lemon, Cut Into Wedges

1
Preheat oven to 425 degrees F. In a 12 saute pan (or 18 paella pan, or Dutch oven) add enough olive oil to cover the bottom.
2
Put pan over medium to high heat.
3
Season the chicken with salt and pepper.
4
Add chicken to pan and sear both sides until browned.
5
Remove from heat and set aside.
6
Place sausage in pan and sear both sides until browned.
7
Remove from heat and set aside.
8
Add onion to pan and cook until soft.
9
Add garlic and olives.
10
Continue to saute for 5 10 minutes.
11
Season with salt and pepper.
12
Add rice and saute for 3 5 minutes (until rice begins to toast), then pour in chicken stock.
13
Add cumin, saffron, bay leaves and thyme, and salt and pepper to taste.
14
Add chicken and sausage to pan.
15
Arrange in a decorative fashion.
16
Cover with lid or foil.
17
Place pan in preheated oven, and cook for 45 minutes.
18
Season shrimp with salt and pepper, and add it to the pan.
19
Cook for an additional 5 minutes.
20
Serve with lemon.

1095

kcal

Calories

Fat

Carbs

192

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 4 whole Chicken Thighs, Bone-in, With Skin, 4 whole Chorizo, Or Sausage Of Choice (I Used Andouille Chicken Sausage), 2 whole Medium Onions, Sliced, 5 cloves Garlic, Halved, and more.

Yes, Paella Mixta 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!

Paella Mixta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions