Paella Mixta Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 12 Mussel, scrubbed and debearded
16-18 large shriimp, cleaned and deveined
12 lobster or crab claws (optional)
8 chicken thighs and flour for dusting
2 spanish chorizo sausages, casings removed, sliced
1/4 cup plus 4 tbsp extra virgin oilive oil
2 tsp.minced garlic (4 cloves)
1 large onion, chopped finely
2 medium plum tomatoes, chopped
1 each red, yellow, green pepper finely diced
1 cup frozen peas
1 tbsp. paprikia
2-3 large pinches of saffron
1/2 tsp dried thyme
1/4 tsp. cumin
Kosher salt and black pepper
3 cups Paella Rice
8 cups chicken stock, heated
Lemon wedges
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Directions: |
Directions:Meat Prep:
1. Salt and pepper the chicken thighs and dust with flour. Brown in olive oil and then transfer to 275º oven for 30 minutes.
2. In another pan, heat through chorizo until juices released and they are soft. Set aside.
3. In another pan saute onion,garlic, tomatoes and peppers in oil. Add the chicken and chorizo and mix to heat. Set aside.
Rice:
1. Preheat oven to 400º.
2. Using a paella pan, heat 4 tbsp. olive oil and saute the rice until translucent. Add the hot chicken stock a bit at a time, stirring constantly. Add in the rest of the spices, stirring constantly. Add in the shrimp. Bake for 15 minutes.
3. Add pepper and meats.Stir to combine. Add mussels and crab claws. Bake for another 15 minutes or until all the liquid has been absorbed and rice is fully cooked and tender.
4. Cover with aluminum foil to keep warm. Serve right from the paella pan, garnishing with lemon wedges. |
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Preparation
Time: |
Preparation
Time:2-3 hours |
Personal
Notes: |
Personal
Notes: This recipe is from my friend Brigitte who lives in Brussels and has a summer home in Spain. It needs to be made following the directions in order for the dish to have layers of flavors. This dish is not for the quick cook or the faint of heart. It requires alof of time and love!
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