Best 3 Mixed Paella Recipes

Embark on a culinary journey to the vibrant shores of Spain with our tantalizing Mixed Paella recipe. This beloved dish, originating from the region of Valencia, is a symphony of flavors, colors, and textures that will transport your taste buds to the heart of Spanish cuisine. Our meticulously curated recipe guide features three variations of this iconic dish, each offering a unique twist on the traditional flavors:

1. **Classic Mixed Paella**: Experience the authentic flavors of paella with our classic recipe. This traditional version features a vibrant combination of succulent shrimp, tender chicken, and an array of fresh vegetables, all simmered together in a flavorful broth infused with saffron, paprika, and garlic.

2. **Seafood Paella**: For a seafood lover's delight, our seafood paella recipe showcases the bounty of the sea. Plump shrimp, juicy mussels, and tender calamari are carefully cooked in a flavorful broth, creating a seafood symphony that will leave you craving more.

3. **Vegetarian Paella**: Indulge in the vibrant flavors of paella without the meat. Our vegetarian paella recipe features a medley of fresh vegetables, including bell peppers, zucchini, and green beans, all sautéed to perfection and simmered in a flavorful broth infused with saffron, paprika, and garlic.

Whether you're a seasoned paella enthusiast or a newcomer to this beloved dish, our detailed recipes and step-by-step instructions will guide you through the process, ensuring that you create a paella that will impress your family and friends. So gather your ingredients, fire up the stove, and let's embark on this culinary adventure together!

Here are our top 3 tried and tested recipes!

MIXED SAUSAGE PAELLA

Mixed Sausage Paella image

For most cooks, paella is a time-consuming production best saved for that Saturday evening dinner party. But this one, made just with a collection of sausages and very little fuss, produces a satisfying one-pot dinner in hardly more time than it takes to baby-sit a risotto. Sip a glass of earthy, meaty Châteauneuf-du-Pape alongside.

Provided by Florence Fabricant

Categories dinner, one pot, main course

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

4 cups chicken stock
1/2 teaspoon saffron threads
3 tablespoons extra-virgin olive oil
6 ounces chorizo, sliced
6 ounces merguez (lamb sausage), sliced
6 ounces garlic sausage, sliced
1 large onion, finely chopped
1/2 cup red bell pepper, finely chopped
3 cloves garlic, minced
1 teaspoon Spanish smoked paprika
1 1/2 cups Spanish short-grain rice
1/2 cup tomato purée, fresh or canned
Salt
Freshly ground black pepper
1/2 tablespoon chopped flat-leaf parsley

Steps:

Heat stock in a saucepan. Add saffron and set aside. Heat oil in a 12- to 14-inch paella pan or cast-iron skillet. Add sausages and sauté on medium heat until lightly browned. Remove.
Add onion, bell pepper and garlic to same pan. Sauté until soft. Stir in paprika and rice. Stir in tomato purée. Strain stock and add. Return sausages to pan. Stir once, season liquid to taste and cook, uncovered, on medium about 25 minutes, until liquid is absorbed and rice is tender.
Remove from heat and place sheet of parchment paper on surface for 10 minutes. Remove parchment, scatter parsley on top and serve, making sure to include any crusty bits that cling to pan with each portion.

Nutrition Facts : @context http, Calories 611, UnsaturatedFat 22 grams, Carbohydrate 51 grams, Fat 34 grams, Fiber 2 grams, Protein 24 grams, SaturatedFat 10 grams, Sodium 1039 milligrams, Sugar 6 grams, TransFat 0 grams

MIXED PAELLA

Mixed Paella image

Packed with chicken, shrimp, rice, tomatoes, peas and stuffed olives, this vibrant meal is quick and filling. It will take the chill off any cooler evenings.-Libby Walp, Chicago

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

1-1/4 pounds boneless skinless chicken breasts, thinly sliced
2 tablespoons olive oil
1 medium onion, chopped
2 garlic cloves, minced
2-1/4 cups chicken broth
1 cup uncooked long grain rice
1 teaspoon dried oregano
1/2 teaspoon ground turmeric
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1 pound cooked medium shrimp, peeled and deveined
1 can (14-1/2 ounces) diced tomatoes, undrained
3/4 cup frozen peas, thawed
1/2 cup sliced pimiento-stuffed olives

Steps:

In a large skillet, saute chicken in oil until no longer pink. Remove and keep warm. In the same skillet, saute onion until tender. Add garlic; cook 1 minute longer. Stir in the broth, rice and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until rice is tender., Stir in the shrimp, tomatoes, peas, olives and chicken; cover and cook for 3-4 minutes or until heated through.

Nutrition Facts :

MIXED MEAT AND SEAFOOD PAELLA FROM PALMA

Mixed Meat and Seafood Paella from Palma image

On a recent visit to Palma, Mallorca, we made this meat and seafood paella in a pan large enough to serve about 40 people, a common practice for community gatherings and festivals throughout Spain. The recipe has been scaled to serve 8.

Provided by Michael Powers

Categories World Cuisine Recipes European Spanish

Time 2h10m

Yield 8

Number Of Ingredients 22

Ingredients

½ pound fresh green beans, trimmed
½ cup minced fresh parsley
2 cloves garlic, minced
1 saffron thread, or more to taste
sea salt to taste
½ cup extra-virgin olive oil
1 ¼ pounds pork spareribs, cut into small pieces
½ pound rabbit, cut into small pieces
1 (2.5 pound) whole chicken, cut into small pieces
½ pound squid, cut into small pieces
2 large tomatoes, peeled and chopped
1 onion, chopped
1 red bell pepper, seeded and sliced into strips
2 ½ cups short-grain rice (such as Bomba or Calasparra)
½ pound frozen peas
1 lemon, juiced
4 cups hot chicken stock
1 pound medium shrimp, peeled and deveined
1 pound mussels, cleaned and debearded
freshly ground pepper to taste
1 lemon, cut into wedges
4 sprigs flat-leaf parsley

Steps:

Bring a large pot of lightly salted water to a boil. Add green beans and cook uncovered until bright green in color, about 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
Place parsley, garlic, saffron, and salt in a small bowl or mortar. Mash into a paste.
Heat oil in a large skillet over medium heat. Add pork and rabbit and cook, stirring frequently, until browned on all sides and cooked through, 12 to 15 minutes. Transfer meat to a platter. Repeat cooking, stirring, and transferring, this time with the chicken pieces. Add squid to the skillet. Cook and stir until slightly tender, 4 to 5 minutes. Transfer cooked squid to the platter.
Place tomato, onion, and red pepper in the skillet; cook and stir until softened but not browned, 2 to 3 minutes. Return the cooked pork, rabbit, chicken, and squid to the skillet. Stir in the garlic-parsley paste, the green beans, rice, peas, and lemon juice. Cook until peas are tender, 2 to 3 minutes.
Pour chicken stock into the skillet. Stir and bring to a boil; reduce heat to low and simmer until rice is more tender, about 10 minutes. Tuck the shrimp and mussels into the paella and simmer until shrimp is opaque and rice is fully tender, about 10 minutes more.
Discard any mussels that do not open. Season paella with pepper. Remove from heat and cover to let rice absorb any excess liquid, about 10 minutes. Garnish with lemon wedges and parsley sprigs.

Nutrition Facts : Calories 907.7 calories, Carbohydrate 78.2 g, Cholesterol 259.6 mg, Fat 38.9 g, Fiber 6.3 g, Protein 59.9 g, SaturatedFat 9.4 g, Sodium 831.8 mg, Sugar 5.3 g

Tips:

Use a variety of seafood. This will give your paella a more complex flavor. Some good options include shrimp, mussels, clams, calamari, and lobster.
Don't overcrowd the pan. If you do, the seafood won't cook evenly and the rice will be mushy.
Cook the rice in a flavorful broth. This will help to infuse the rice with flavor. You can use a combination of chicken broth, seafood broth, and white wine.
Let the paella rest for a few minutes before serving. This will allow the flavors to meld together.
Serve the paella with a variety of toppings. Some good options include lemon wedges, aioli, and salsa.

Conclusion:

Mixed paella is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great way to use up leftover seafood and rice, and it's also a perfect dish for a party. If you're looking for a new and exciting recipe to try, mixed paella is a great option. So next time you're in the mood for a seafood feast, give mixed paella a try!