Modern Paella Mixta with Chicken, Seafood and Chorizo
A Spanish rice dish combining chicken, seafood, and chorizo, with added peas and peppers, cooked in stock with saffron and herbs.
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.
Notes
The total calorie content of the dish is approximately 2,320 calories. This is an estimate and will vary depending on the specific products and brands used. The dish is intended to serve 4 people, which works out to around 580 calories per person.
