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Mixed paella recipe
Created by Angela Nahas
- Cuisine: Spanish
- Serves 4
You will need a 30 cm round paella pan or deep frying pan for this recipe.
Ingredients
80 ml (⅓ cup) olive oil4 garlic cloves, finely chopped
1 small onion, finely chopped
6 scampi, heads removed, cut in half lengthwise
12 green king prawns
500 g chicken breasts, skin-off, cut into 8 thick strips
2 chorizos, thickly sliced
1 red capsicum, thickly sliced
1 green capsicum, thickly sliced
250 g Calasparra* or other short-grain rice
80 ml (⅓ cup) white wine
60 ml (¼ cup) passata
1 tsp smoked Spanish paprika
500 ml (2 cups) hot fish stock
½ tsp saffron powder
1 kg pot-ready black mussels*
500 g vongole or clams, purged (soaked in salted water), scrubbed
thinly sliced red chilli, finely chopped flat-leaf parsley and lemon wedges, to serve
Preparation
Heat 1 tbsp oil in a paella pan or deep frying pan over low heat. Add garlic and onion, and cook for 5 minutes or until softened but not coloured. Transfer to a bowl and set aside.Wipe pan clean and heat another 1 tbsp oil over high heat. Add scampi and prawns. Cook for 3 minutes or until starting to change colour. Transfer to a bowl and set aside.
Heat another 1 tbsp oil over high heat. Add chicken, chorizos and capsicums, and cook, stirring occasionally, for 5 minutes or until capsicums soften. Transfer to the onion mixture.
Heat remaining 1 tbsp oil in same pan over medium heat. Add rice and cook, stirring, for 2 minutes or until transparent. Add white wine and cook, stirring, for 1 minute or until almost evaporated.
Add the onion and chicken mixture, passata and paprika, and cook, stirring, for 2 minutes or until combined. Add fish stock and bring to the boil. Season with salt and pepper, and stir in saffron until combined. Cook for 15 minutes, then add scampi, prawns, mussels and vongole, and reduce heat to low.
Cook for a further 15 minutes or until liquid has evaporated and seafood and chicken is cooked; add a little hot water and cover with foil if further cooking is required.
Increase heat to high and cook for a further 5 minutes or until a crust forms on the base; you will smell the rice starting to ‘toast’. Remove from heat and cover with a clean, damp tea towel for 5 minutes, to rest.
Scatter with chilli and parsley, and serve with lemon wedges.
* Calasparra rice, from specialist food shops, is a short-grain rice, grown in Calasparra, Murcia.
* Pot-ready black mussels, available from most fishmongers, are cleaned and bearded.
If you enjoyed this Mixed paella recipe then browse more Spanish recipes, rice recipes, meat recipes, seafood recipes and our most popular hainanese chicken rice recipe.
Spanish Restaurants
Displaying 10 of 222 Spanish Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Raquel's Spanish Kitchen | Darlinghurst | |
| 2. | Legends | Manuka | |
| 3. | Cafe Gaudi | Phillip | |
| 4. | Moorish Cafe | Darwin | |
| 5. | Rhino Bar | South Townsville | |
| 6. | Alegria | Sunshine Beach | |
| 7. | Cafe Barcelona | St Kilda | |
| 8. | De Los Santos | Fitzroy | |
| 9. | Robert Burns Hotel | Collingwood | |
| 10. | Alhambra | Manly |
Comments (1)
19 Dec 2012 06:47 AEST
Nuria
New Norfolk
Not paella
I am Spanish and paella should never ever have chorizo in it. If you ever go to Spain you will never find a restaurant that puts chorizo in the paella, it really annoys me when people outside Spain think that because paella is a Spanish dish it should have chorizo in it, well it shouldn't!
Agree(2 people agree)
Disagree(4 people disagree)
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