This modern-style Paella Mixta is a Spanish rice dish made with chicken and seafood, enriched with chorizo sausage, tomato, peppers and peas.
Recipe Intro
Origins
Paella originated in Valencia, Spain, as a practical meal cooked by farmers and labourers using rice, tomatoes, onions, and whatever protein was available, such as snails, rabbit, or chicken. The name paella comes from the Old Valencian word for “pan” (patella in Latin), referring to the wide, shallow pan traditionally used to cook the dish over an open fire. Over time, the recipe evolved and became more codified in the region, giving rise to paella Valenciana, which includes specific ingredients like rabbit, chicken, and green beans. Today, Valencians view their regional version as distinct from other paella dishes developed outside the area.
Tradition
Paella Mixta is a combination of meat and seafood, a modern adaptation not traditionally found in Valencia. This version has gained popularity in other regions of Spain and internationally, often featuring ingredients like chicken, shellfish, and chorizo. It is commonly prepared for gatherings and special occasions, reflecting its status as a celebratory dish.
This recipe:
This modern paella mixta combines chicken and seafood with the addition of chorizo sausage. It brings both smokiness and a touch of spice. I also include peas and peppers, which, while not traditional in Valencian paella, add colour and texture to the dish.
Modern Paella Mixta Ingredients
Notes
This paella mixta can be adapted depending on what you have available. Below are a few notes on the meat and seafood you can use, and what I recommend for the best result.
Chicken:
You can use breast, leg, or both. I recommend including both; they add a different texture that works really well in paella. You can also add pork meat if you like. After all, paella mixta is a mix of meat and seafood.
Seafood and fish:
Use whatever you have or feel like including. I made this version with monkfish fillet, squid, prawns, New Zealand mussels, scallops, and cockles. You don’t need this many types – I am just a big fan of seafood and always like to add plenty when I can. The important thing is to have at least prawns ( or langoustines) and mussels. For a luxury version, you can add crab meat or lobster tail. There are no strict rules here.
- chicken – Use a mix of breast and leg meat
- Chorizo sausage – Or a similar spicy sausage.
- shellfish – Mix of mussels, prawns or langoustines, and scallops
- tomatoes – Fresh or canned, for the base.
- peppers – Green bell peppers and roasted peppers for garnish
- green peas – Use fresh or frozen.
- spices – Saffron, sweet or smoked ground paprika
- herbs – Parsley, thyme
- chicken stock – Homemade or from stock cubes of your choice
- lemon – For drizzle and garnish
- olive oil
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How to make Modern Paella Mixta
Sauté seafood
- Heat a small amount of olive oil in a pan and fry the seafood of your choice for about 5 minutes, just until prawns or scampi begin to colour and release their juices. I do this step separately to bring out more flavour in the seafood before I add it back later to finish the rice.
- Remove from the heat before the liquid evaporates; you want to keep it so the rice can absorb it later.
- Set aside and keep the cooking juices. Leave a few mussels or other shellfish in their shells for garnish.
Fry chicken and sausage
- In a wide, shallow pan (ideally a paella-style pan), heat a little olive oil and add the chicken pieces, chopped chorizo, and finely diced onion.
- Fry for about 5 minutes, until the chicken starts to colour and the chorizo releases its oil.
- Add the chopped bell pepper to the pan and cook for another 5 minutes, stirring occasionally. In the final minute, add the garlic and rice to toast it slightly and coat it in the flavoured oil. Stir well.
- Add the chopped tomatoes and cook for 5 minutes, allowing the mixture to reduce slightly. Pour in the chicken stock (or water with a stock cube). Add the saffron, paprika, parsley, thyme, salt, and pepper. Stir to combine, then leave to simmer without stirring over low heat. If needed, gently check the bottom occasionally, but avoid mixing.
- Simmer the paella for about 20 minutes, or until the liquid is absorbed and the grains are just tender. Try not to stir during this time. Check the recommended cooking time on your rice package, as it can vary slightly.
- Add the peas about halfway through the rice cooking time.
- In the last 10 minutes, add the reserved fried seafood along with the juices. Distribute gently over the surface of the rice. Let the paella cook undisturbed to form a light crust on the bottom – this is a signature feature of the dish. Keep an eye on it to prevent burning.
Serving
- Paella is traditionally served straight from the pan. It is often placed at the centre of the table so everyone can eat directly from it. It’s a social dish, typically shared during long weekend lunches with family or friends.
- Paella is rarely eaten for dinner in Spain, it’s considered a midday meal due to its richness.
- It can be served with a simple salad on the side. It is often followed by fresh fruit rather than paired with other dishes. Bread may be offered on the side, but it’s not essential.
I served the Paella Mixta on a large platter. To finish, I added strips of green roasted pepper and a few lemon wedges. Just before serving, I placed the mussels in their shells, for a bit of colour and theatre at the table. 🙂
And honestly, it doesn’t need much else – just a good glass of white wine! ¡Buen provecho!
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Recipe Card
Modern Paella Mixta with Chicken, Seafood and Chorizo
Ingredients
- 300 g short-grain rice
- 1 chicken breast
- 2-3 chicken thigh fillet
- 1 piece chorizo sausage - or similar spicy sausage
- 1 cup frozen mussels
- 1 cup prawns - fresh or frozen
- 1 cup scallops, cockles - other seafood of your choice
- 1 can chopped tomatoes - 400g
- 1 fresh bell pepper
- 1/2-1 cup green peas - fresh or frozen
- a few tbsp olive oil - for frying
- 2 tsp saffron
- 1 tbsp ground smoked paprika
- 3-4 tbsp fresh chopped parsley leaves
- 2-3 tsp thyme
- 1-1.3 l chicken stock - or water with stock cube; just enough to cover the rice
- salt - to taste
- 1/2-1 tsp black pepper
FOR GARNISH
- 1-2 roasted pepper - for garnish
- 6-7 lemon wedges
- 5-6 mussels or scallops in their shell
Instructions
- Cook the seafood: Heat a little olive oil and fry the seafood for about 5 minutes, just until it begins to colour and release its juices. Take it off the heat before the juices evaporate – you’ll need the liquid later for flavour.
- Cook the meat: In a wide, shallow pan, heat olive oil and fry the chicken, chorizo, and onion for about 5 minutes until the chicken begins to colour and the chorizo releases its oil.
- Add vegetables and rice: Stir in chopped bell pepper, cook for 5 minutes. Add the garlic and rice and fry for 1-2 minutes to coat the rice in the oils.
- Add tomatoes, stock, and spices: Stir in the chopped tomatoes and cook for 5 minutes. Pour in the stock, add saffron, paprika, parsley, thyme, salt, and pepper. Mix well, then simmer gently on low heat without stirring. Add peas halfway through cooking.Top up with a little more stock or water if the pan starts to look dry before the rice is fully cooked
- Finish with seafood: In the final 10 minutes, place the reserved seafood and its juices on top of the rice. You can carefully stir just once. Let it finish cooking undisturbed to form a crust on the bottom.
- Garnish with shell-on mussels, strips of roasted peppers and lemon wedges before serving.