Mixed Seafood Paella, photo by Denisse OllerPhoto by Denisse Oller

Mixed Seafood Paella

Cuisine: Spanish
Prep Time: 2 hours
Servings: 6-8 servings
A classic of Spanish cuisine, paella is always a crowd pleaser. Don't be intimidated by the intricacy of this dish; follow these easy steps and you'll master paella like a true Spaniard!

Ingredients

  • 6 ounces Spanish chorizo, casing removed, crumbled
  • 3 tablespoons olive oil
  • 1 pound pork chops remove the bones; diced
  • 1 3-4 pound chicken cut into even pieces (about 2”-3”), patted dry
  • 1 pound prawns large and in their shells; set aside
  • pounds squid clean, cut in rings, tentacles whole
  • 2 large red bell peppers seeded, cored, one cut into small dice, and the other in thin strips
  • 1 onion finely diced
  • 6 cloves garlic finely diced
  • pounds Roma tomatoes peeled, seeded, chopped
  • 2 teaspoons rosemary finely chopped
  • 7 cups chicken stock or water
  • 1 teaspoon saffron threads toasted
  • 10 live mussels, debearded; or 10 live clams, scrubbed
  • salt and pepper to taste
  • 3 cups short-grain Valencia rice or Bomba rice

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Directions

  1. Preheat oven to 350°F
  2. Heat a paellera at low heat and add chorizo. Sauté for about 2 minutes or until golden and put aside.
  3. Add oil to the pan. Pat dry the pork dices, season with salt and pepper, and sauté until golden. Put aside.
  4. Pat dry chicken, season with salt and pepper, and brown over medium-high heat. Remove and set aside.
  5. Season prawns with salt and pepper and sauté until they turn pink. Remove and set aside.
  6. Pat squid dry, season with salt and pepper, and sauté quickly until they just gain some color. Remove and set aside.
  7. Add the red-bell pepper strips and heat until golden. Set aside.
  8. In the same paellera, add the garlic and onions and sauté until soft at medium-low heat for 2-3 minutes. Add the tomatoes and the diced peppers, and rosemary and cook at medium-heat for about 15 minutes or until the mixture is dry.
  9. In a large pot, bring about 1 cup of water to a boil. Steam the mussels or clams on a rack for 4-5 minutes for the mussels or about 6-10 for the clams until they open. Strain broth, add 6 cups chicken stock, saffron threads, and reserve (make sure to keep broth warm). Set aside the mussels or clams, getting rid of the ones that did not open.
  10. 9. Stir in rice and let cook for 2-3 minutes. Add chorizo, pork, squid, and chicken.
  11. Measure 7 cups of the reserved broth. Add to the paellera and cook for about 10 minutes at medium-heat or until the liquid starts to evaporate. Transfer to the oven and cook for another 10 minutes.
  12. Remove pan from the oven and arrange the shellfish on top of the rice. Cover with cloth and let sit for 10 minutes. Garnish with reserved pepper strips, serve immediately.
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