Paella Mixta

Paella Mixta blends seafood and meat with saffron-infused rice, making it a festive dish perfect for special occasions. What better way to kick off December than with a plate of this rich, flavour-packed meal? Every bite is a mix of comfort and celebration! ✨ #PaellaMixta

I must admit, today’s recipe was not something I had planned to make. In fact, it was born from one of my monthly rituals—using up leftover ingredients in the freezer. It’s always a fun challenge to see what I can whip up from bits and pieces lying around. To my surprise, this time it turned out to be a Paella Mixta! I didn’t have an event in mind when making it, but it turns out this dish is perfect for the holiday season we just stepped into. With Christmas only 23 days away, this is the ideal time to whip up a festive meal like Paella, especially since it’s a popular dish for special occasions in the Philippines too.

If you’re unfamiliar with Paella Mixta, it’s a blend of seafood and meat that makes for a wonderfully rich and hearty meal. It’s the best of both worlds, combining the briny goodness of seafood with the savoury depth of meat. Growing up, I remember how Filipino variations like Arroz a la Valenciana, Bringhe, or our own Filipino-style Paella were always served during Christmas or New Year’s Eve. So, this dish brings back a lot of memories.

Now back to my freezer experiment. I rummaged through and found some very promising ingredients: two pieces of chorizo, 350 grams of squid, large tiger prawns, frozen peas, half a red capsicum, and half a chicken breast. On top of that, I had some leftover saffron and Bomba rice, and that’s when it hit me—Paella Mixta! It’s amazing what you can throw together with a bit of creativity and a well-stocked freezer. This turned out to be a flavour-packed dish that I’ll definitely be making again, even when I’m not clearing out the freezer.

A Brief History of Paella Mixta

Paella is one of Spain’s most famous dishes, with its roots in Valencia. Traditionally, it was a humble meal made by farmers and labourers, who would cook rice with local ingredients like rabbit, snails, and vegetables over an open flame. As its popularity grew, so did its variety. Today, you’ll find several types of paella, and Paella Mixta is one of the most popular variations, combining both seafood and meat for a truly indulgent dish.

Key Ingredients and How It’s Made

The beauty of Paella Mixta lies in its flexibility. You can mix and match ingredients based on what you have on hand or what’s in season. Typically, it includes short-grain rice (Bomba or Calasparra), saffron, seafood like shrimp and squid, and meats like chicken and chorizo. Fresh vegetables like peas, capsicum, and tomatoes are also added, and it’s all cooked together in a wide, shallow pan called a “paellera.”

One of the key elements of a good paella is the socarrat—that crispy layer of rice at the bottom of the pan, which forms when the dish is cooked over an open flame or high heat. It’s considered a delicacy and adds a delightful texture to the dish.

Why Paella Mixta is Perfect for Celebrations

In Spain, paella is often the centrepiece of family gatherings, festivals, and special occasions. Its communal nature makes it ideal for sharing, and the mix of ingredients ensures there’s something for everyone. Whether you’re using premium seafood or leftover ingredients like I did, it’s a dish that always brings people together. And with Christmas just around the corner, I couldn’t think of a more fitting recipe to share.

So, if you’re looking for something festive, easy to put together (even with leftovers), and undeniably delicious, Paella Mixta is the perfect dish to serve. It’s a flavourful, crowd-pleasing meal that can turn any gathering into a celebration!

Paella Mixta

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• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 35 mins
• Total Time: 50 mins
• Yield: 5 1x
• Category: Main Course
• Cuisine: Spanish

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Description

Paella Mixta blends seafood and meat with saffron-infused rice, making it a festive dish perfect for special occasions.

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Ingredients

Units USM Scale 1x2x3x

Seafood and Meat

• 2 pieces chorizo, sliced
• 350 g squid, cleaned and cut into rings
• 350 g large tiger prawns, shelled and deveined
• 1/2 chicken breast, cut into bite-sized pieces

Rice and Vegetables

• 1 1/2 cups Bomba rice
• 1/2 large red capsicum, sliced
• 1/2 cup frozen peas
• 1 large tomato, chopped
• 1 onion, diced
• 4 cloves garlic, minced

Spices and Broth

• pinch of saffron threads
• 4 cups chicken or clam stock
• 1 tsp smoked paprika
• salt
• freshly ground black pepper
• olive oil for sautéing

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Instructions

1. In a large shallow pan, heat olive oil over medium heat.
2. Sauté the chorizo until browned, then remove and set aside.
3. In the same pan, cook the chicken pieces until golden, then add the squid and cook for another 3 minutes. Set the meats aside.
4. In the same pan, sauté the onions, garlic, and capsicum until soft.
5. Add the chopped tomato and smoked paprika, stirring until the mixture thickens slightly.
6. Stir in the Bomba rice and saffron, coating the rice with the vegetable mixture. Pour in the broth and bring the mixture to a simmer. Allow it to cook uncovered for about 10 minutes, without stirring.
7. Return the chorizo, chicken, and squid to the pan, along with the prawns and peas. Lower the heat and let it cook until the broth is absorbed, and the rice is tender, about 10 more minutes.
8. Turn up the heat for the last 2 minutes to create the crispy rice layer at the bottom (socarrat). Once done, remove from heat and let the paella rest for 5 minutes before serving.
9. Serve with lemon wedges and enjoy!

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