Spanish mixed paella with chicken, chorizo, and seafood
Paella Mixta
Paella Mixta
1hMedium
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Servings
6
1 large pan
Difficulty
Medium
Cost
Premium
$$$
Paella Mixta
Spanish mixed paella with chicken, chorizo, and seafood
A vibrant Spanish rice dish combining chicken, chorizo, shrimp, and mussels in a saffron-infused broth with the prized crispy socarrat bottom layer.
20m
Prep Time
40m
Cook Time
60m
Total Time
6
Servings
Medium
Difficulty
Premium $$$
Cost
Sarah Chen
(Updated )
Paella mixta brings together the best of land and sea in one magnificent pan. The saffron-tinted rice, smoky chorizo, and the coveted crispy socarrat at the bottom make every bite memorable.
Ingredients
- 2 cups bomba or calasparra rice
- 1 lb chicken thighs, cut into pieces
- 6 oz Spanish chorizo, sliced
- 1 lb mussels and 1/2 lb shrimp
- 4 cups chicken broth infused with 1/2 tsp saffron threads
- 1 can (14 oz) crushed tomatoes, 1 red bell pepper, frozen peas
Instructions
- 1
Brown chicken pieces in olive oil in a large paella pan or skillet. Remove and set aside.
- 2
Sauté chorizo and diced red pepper 3 minutes, then add crushed tomatoes and cook until thick.
- 3
Add rice and stir to coat in the sofrito. Pour in saffron-infused broth and arrange chicken pieces on top.
- 4
Simmer without stirring for 18 minutes. Nestle mussels and shrimp into the rice, scatter peas, and cook 8 more minutes.
- 5
Increase heat for 2 minutes to develop the socarrat. Remove from heat, cover with a towel, and rest 5 minutes before serving.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Substitutions
Bomba riceArborio or Calrose rice
These absorb less liquid, so reduce broth by 1/4 cup
Saffron1 tsp turmeric plus 1/2 tsp smoked paprika
Won't taste the same but gives similar color
DepthPantry
Test Kitchen Pick
Olive Oil
Helpful Pantry Staple
Why the olive oil matters
On recipes like this, olive oil is not just a background fat. A better bottle gives you cleaner flavor and a better finish.
This is one of the few pantry upgrades that keeps paying off every time you cook in this lane.
- Useful in dressings, sauces, and finishing
- Improves flavor without changing the recipe structure
A good bottle of olive oil is one of the safest pantry upgrades for Mediterranean and Italian cooking.
Shop olive oil for this recipeTips & Storage
Pro Tips
Never stir paella once the broth is added—this is what creates the socarrat.
Listen for a faint crackling sound at the end—that is the socarrat forming on the bottom.
Storage
Refrigerate for up to 2 days. The socarrat won't survive reheating.
Reheating
Reheat in a covered skillet over medium heat with a splash of broth.
Nutrition Facts
Per serving (125mg) · 6 servings
Calories520
LowModerateHigh
A hearty, energy-rich serving · based on a 2,000 cal daily diet
Protein34g
Carbohydrates16g
Fat58g
Fiber780mg
Sugar3g
Sodium4g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is bomba rice?
- A Spanish short-grain rice that absorbs more liquid without getting mushy. Arborio works as a substitute.
- Can I use a regular pan?
- Yes, a wide, shallow skillet works well. The key is maximum surface area for even cooking.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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