No image available
Member recipe

Mixed Paella

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Servings

Serves 8

This is the recipe that springs to mind to most people think of paella. While Valencia, the homeland of paella, rarely produces a paella mixing seafood with meat, this paella has caught the popular imagination outside Spain and tends to be the paella served in most Spanish-themed restaurants. It's easy to understand why few could resist the combination of delicate lobster meat, mussels, clams, and shrimp teamed with rich chorizo sausage and tender chicken.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1/2 pint of olive oil
  • 10 mussels
  • 10 clams
  • 2 oz boneless pork, diced
  • 2 teaspoons minced garlic
  • 6 oz onions, chopped fine
  • 1 medium tomato, skinned, seeded and chopped
  • 1 small red bell pepper, seeded and cut into thin strips
  • 1 small green bell pepper, seeded and cut into thin strips
  • 1 small yellow bell pepper, seeded and cut into thin strips
  • 32 oz skinless, boneless chicken breasts, cut into chunks
  • Salt and pepper to taste
  • 1 teaspoon paprika
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground cumin
  • 24 oz lobster claws
  • 24 oz rice
  • 3 cups (48 fl. oz) chicken broth
  • 1/4 teaspoon saffron
  • 2 chorizo sausages, cooked and cut into chunks
  • 10 uncooked shrimp, peeled and deveined
  • 4 oz peas
  • 4 tablespoon capers
  • Lemon wedges, to garnish

Method

    1. Scrub and debeard the mussels and clams, discarding any that don't close when tapped sharply. Set aside.
    2. Heat 1/4 cup (2fl. oz) of the olive oil in a skillet. Add the pork, and brown all sides. Mix in the garlic, onions, tomato, and bell peppers, stirring constantly until cooked. Set aside.
    3. In another skillet, heat a further 1/4 cup (2 fl. oz) olive oil and cook the chicken until browned on all sides. Season with salt, pepper, paprika, rosemary, thyme, and cumin. Transfer the chicken to a plate and set aside.
    4. In the same skillet, cook the lobster claws overt high heat for several minutes until its shell turns pink. Set the skillet aside.
    5. Preheat the oven to 200 oF. Heat 4 tablespoons olive oil in a skillet, and the rice until it's translucent. Pour in the chicken broth, and combine well. Add the pork mixture, stirring constantly. Sprinkle in the saffron and continue to stir until well mixed.
    6. Transfer the rice into a paella pan. Mix in the lobster claws, chicken, chorizo sausages, mussels, clams, shrimp, peas, and capers, combining well. Bake the paella, uncovered, and on the lowest oven shelf, for around 25 minutes, or until all the liquid has been absorbed.
    7. Discard any mussels and clams that have failed to open.
    8. Serve the paella straight from the pan, garnished with lemon wedges.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (0)

We’d love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?

Be the first to comment on this recipe…

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…