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Paella mixta in a large frying pan

Paella mixta

A star rating of 4.9 out of 5.13 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Try our version of paella, made with a combination of meat and seafood. With king prawns, mussels, chorizo and chicken, every forkful is a treat that's reminiscent of Spanish holidays

Nutrition: Per serving
NutrientUnit
kcal733
fat33g
saturates9g
carbs64g
sugars8g
fibre5g
protein42g
salt3.2g
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Ingredients

  • 400g can chopped tomatoes
  • 600ml chicken stock
  • 1 heaped tsp smoked paprika
  • 2 pinches of saffron
  • 1 onion , chopped
  • 3 garlic cloves , crushed or finely chopped
  • 4 tbsp olive oil
  • 300g paella rice
  • 4 skinless, boneless chicken thighs, cut in half
  • 200g chorizo , sliced
  • 85g frozen peas
  • 150g raw king prawns , peeled if you like
  • 250g mussels , cleaned
  • 1 lemon , quartered (optional)

Method

  • STEP 1

    Heat the oven to 220C/200C fan/gas 7. Combine the tomatoes, stock, paprika and saffron in a large heatproof jug, then microwave for 5 mins on high, or until steaming hot. Or, heat in a pan on the hob.

  • STEP 2

    Put the onion and garlic in a large ovenproof frying pan or roasting tin, drizzle over the olive oil and stir to coat. Roast for 20 mins, or until the veg is starting to brown.

  • STEP 3

    Stir in the rice, chicken, chorizo and hot stock mix. Season and bake for 20 mins (don’t cover the pan).

  • STEP 4

    Gently stir in the peas, dot over the prawns and press the mussels in, hinged-side down, so they’re standing up. Arrange the lemon wedges around the edge, if using. Bake for 5-10 mins more until the rice, chicken and prawns are cooked, and the mussels have opened (discard any that stay shut). Check for seasoning, and serve.

Goes well with

Recipe from Good Food magazine, July 2020

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Overall rating

A star rating of 4.9 out of 5.13 ratings
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