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Mixed Paella - Paella Mixta

Mixed Paella

This is by far the most popular paella recipe in Spanish restaurants in America. Mixing seafood, meat and chorizo is close to heresy in Valencia, but this 'Americano' version is very tasty and features a variety of flavors sure to please a crowd.

Makes 4-6 servings.

Prep Time: 30 min.

Cook Time: 1 hr.

Rated 3.5 Stars
Average Customer Rating: 3.5 out of 5
based on 6 reviews

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1 tsp thread saffron
2 tsp smoked paprika
2 medium onions, chopped
2 red bell peppers, chopped
2 tomatoes, chopped
8 piquillo peppers, sliced
4 garlic cloves, chopped
3 chicken thighs, skinned and cut into 2 inch pieces, seasoned with salt and pepper
12 large shrimp, peeled
12 mussels (or clams)
1 lb Spanish cooking chorizo, cut into 1 inch pieces
8 tbsp extra virgin olive oil
Sea salt and pepper
2 cups Bomba or Calasparra rice
6 cups chicken broth
Lemon wedges

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Add stock, paprika and saffron to a pot and heat, covered. In a separate 15" paella pan, add 2 tbsp olive oil and brown the chicken pieces and chorizo, about 5 minutes. Remove. Add the remaining olive oil and cook the onions over medium heat until translucent, about 5 minutes. Add the bell peppers and cook for a few minutes. Add the tomatoes and garlic and simmer for another 5 minutes, until they have a sauce-like appearance. Salt and pepper to taste.

Pour in the rice and stir until the rice is covered with the tomato mixture (known as 'sofrito'). Add chicken and chorizo pieces. Slowly add all of the broth to the paella. Stir the rice mixture around until it is evenly distributed throughout the pan. Important - do not stir after this point.

Simmer for about 10 minutes, then place the shrimp and shellfish into the mixture one-by-one, evenly distributing throughout. Simmer for another 15 minutes, or until all of the broth has been absorbed, adding extra liquid if necessary. Remove from heat, gently cover with foil and let sit for another 10 minutes. Garnish with piquillo pepper slices and lemon wedges.

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    Recipe Reviews for Mixed Paella
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    Christine Llobregat  Rated 2 Stars
    "Adding onions to ANY type of paella is heresy! I learned how to make paella from my Valenciano uncle who won many paella cooking contests in his village in Valencia. "

    JJ  Rated 2 Stars
    "I saw your recipe for the Mixed Paella and would love to try it, but the first part of the instruction says to add Stock, Paprika and Saffron to a pot and heat. Can you tell me what type of stock(seafood, vegetable, etc) and how much is required. Also when is this mixture added to the paella pan. Thank you in advance."

    GMan  Rated 5 Stars
    "This was the first La Tienda recipe for paella I tried and it came out perfect. It was the hit of our Spanish dinner party. The rice came out tender and moist. Must be the La Tienda rice as earlier attempts with other rice produced uncooked rice with this open pan method. I will continue to get my paella rice from La Tienda. "

    Maika  Rated 4 Stars

    texas  Rated 3 Stars

    Karen  Rated 5 Stars
    "This is my go-to paella recipe. Love it love it love it. In warm weather, I prepare it on a large kettle grill - it's a fantastic outdoor party dish, and with a large enough pan, you can feed a crowd. "