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Receta de Imprescindible de Paella Mixta - Ultimate Mixed Paella Recipe

La Tienda Kitchens

  • 2 hours 20 minutes
  • 6 servings
Ultimate Mixed Paella Recipe
While paella started as a farm worker's lunch, this version is far from everyday. We've combined all of our favorites into one ultimate paella that is visually show stopping and decadently delicious. Combining chicken, sausage, Serrano ham, shrimp, crab and lobster, this paella will have your guests talking about what you served well after the event is over!
Rated 4.5 Stars

Ingredients

  • 8cups very strong chicken broth (bouillon)
  • 1tsp saffron threads
  • 1tsp smoked Spanish paprika (Pimentón de la Vera)
  • 1small onion, peeled
  • 6large bone-in skin on chicken thighs, about 2 pounds
  • 1/2cup olive oil
  • 1/4lb Spanish cooking chorizo, cut into 1/4 inch slices
  • 1/4lb Serrano ham, diced
  • 1medium onion, chopped
  • 8oz fire roasted tomatoes, diced
  • 4scallions, green part only, chopped
  • 4tbsp chopped garlic
  • 6roasted piquillo peppers, coarsely chopped
  • 1lb small or medium shrimp, shells on or off to your taste
  • 3lobster tails, split lengthwise (optional); OR
  • 3live lobsters, boiled, tails split lengthwise and claw meat removed (discard or keep the head and small claws for an impressive garnish) (optional)
  • 12cooked King crab claws (optional)
  • 1818 small clams and/or mussels (If using clams, soak them in salted water for a couple of hours to remove any sand. Discard any clams that do not close
  • 3cups short grain Spanish rice such as Bomba
  • 1cup fresh or frozen peas
  • 5tbsp chopped parsley
  • 2bay leaves, crumbled
  • Lemon slices or wedges for garnish
Chef View

Preparation

STEP 1

Heat the broth with the saffron, pimentón and the whole onion. Cover and simmer 15 minutes. Discard the onion and keep broth warm.  

STEP 2

Dry the chicken well with paper towels and season with salt. Heat the oil in a 15” paella pan, add the chicken thighs and fry both sides over high heat until golden. Remove to a warm platter. Add the chorizo and jamón to the pan and stir fry about 10 minutes. Lower heat to medium and add the chopped onion, tomatoes, scallions, garlic, and pimientos. Sauté until the onion is soft. Add the shrimp and lobster tails and sauté about 3 minutes more, or until the shrimp and lobster barely turn pink (the shellfish will cook more in the oven.) If using whole boiled lobster, omit adding the cooked tails with the shrimp. Remove the shrimp and lobster to the platter with the chicken.  

STEP 3

Add the rice to the pan and stir to coat it well with the oil. Sprinkle in the 5 tablespoons of chopped parsley and the crumbled bay leaves. (You can make in advance up to this point.) Stir in the warm chicken broth, rice, and peas. Salt to taste. Bring to a boil. Bury the shrimp and the chicken in the rice. Arrange lobster tails facing up on top.  Add the clams and/or mussels into the mixture one-by-one, evenly distributing throughout and placing the shellfish so they open facing up.  

STEP 4

Bake at 325° F uncovered for 20 minutes. After 10 minutes tuck in the lobster claws and king crab claws if using. Remove from the oven and let sit on top of the stove, lightly covered with foil, for about 10 minutes. Discard any mussels or clams that did not open. Decorate the paella with the lobster heads if using.  

Garnish with lemon slices before serving. 

Serve with crusty bread and a crisp Spanish white or rosé wine! 

Cook’s note: If a 15” paella pan is too big to fit into your oven, finish the paella on the stovetop by simmering for an additional 15-20 minutes until all of the broth has been absorbed-adding extra liquid if necessary. It is important to not stir the paella during this step. 

COOK'S NOTE

Customize this recipe by replacing any of the proteins with an equal amount of the protein of your choice.

Reviews (15)

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January 2016

Rated 3 Stars

One word: disappointed. I've make paella on a regular basis, this was claimed to be all that so like an idiot I tried it. I "knew" it was missing a lot of flavor, yet I went with it anyway. The timing of rice and low temp does not work out. I have nothing but regret trying this recipe. We tried an epic recipe that I lost and ever since then if I don't make what I "know" I should, fails in comparison.

August 2014

Rated 5 Stars

My go to recipe. My husband and I love it. The dish is time intensive, but definitely worth the effort.

June 2014

Rated 5 Stars

Regarding the reviewer who wrote "And when the author says "lobster can be expensive" I shook my head. It's like saying "Diamonds and platinum can be expensive." I can't help but smile....so cheap where I live (Newfoundland) most of the fisherman don't like fishing them because there's not much of a market. $4.50 a pound last season. The upside (for me) is that I hop in my neighbour's boat (he's a fisherman), we take a quick run out and 10 minutes later they're boiling in seawater on my stove. You can taste the difference. Anyhow, I'll be making this recipe this weekend, with some fresh lobster and cod. It sounds great.

April 2014

Rated 3 Stars

My Valencian friends tell me that they would never, never, never put chorizo in a paella.

August 2013

Rated 4 Stars

This is very close to my Mom's recipe that was the best I ever had. One secret she always did was to take the shells of the shimp and boil them to make broth. She would use shrimp broth along with chicken broth.

July 2013

Rated 5 Stars

I grew up eating Spanish paella in Latin America. This is by far the best recipe I have ever tried! It was the right amount for the 14" paella pan we have. We did modify it a bit in terms of the seafood mix and amount of chicken and chorizo, but we followed the rest to the letter. We liked the sequence of the recipe which provides an optional stopping point midway. This allows you to do all the hard cooking ahead of time and then do the final easy part of the cooking when you are close to eating time. This worked very well for a dinner party we had.

July 2013

Rated 1 Stars

This is not paella. Maybe "rice with stuff".

February 2013

Rated 5 Stars

I used this recipe as a base but didn't put in the crab or clams. It's the most delicious recipe ever and my paella was a great success!

October 2012

Rated 3 Stars

The recipe was okay. Good ingredients. However, you are not going to form the crust on the bottom of the rice if you keep stirring. And when the author says "lobster can be expensive" I shook my head. It's like saying "Diamonds and platinum can be expensive." They are always expensive. As is lobster. Unless you go get it yourself. Just don't stir the paella.

September 2012

Rated 5 Stars

This was delicious (and enough to feed an army!). I used 1/2 seafood stock, 1/4 clam juice, and 1/4 chicken stock because they use seafood stock in Sevilla. Other than that, followed the recipe exactly as written and the paella came out perfectly! Definitely an authentic version of paella and well liked by all my guests.

September 2012

Rated 5 Stars

Made this last night for the first time for a dinner party of 12 and it was FABULOUS! 2 of my guests had paella in Spain not long ago and said mine was as good or better! I made a couple changes: used basmati rice; 1 tsp saffron; extra cup of broth; added in scallops b/c didn't have crab/lobster. Cooked it all the way through on the stove instead of using oven. Don't leave out the Spanish chorizo, it's a key ingredient! All the flavors together were delicious! Thank you La Tienda for making us feel like we were in Spain :) Your recipe made the party one to remember!

April 2012

Rated 5 Stars

Fantastic recipe! It's the same one my grand-mother used to make when I was a kid. I grew up with it, but she passed away without sharing the recipe. It brings back so many good memories. Gracias La Tienda!

September 2011

Rated 5 Stars

You can't go wrong. Perfect!

June 2011

Rated 5 Stars

This is, by far, the best paella recipe around. It's rich, savory, complex and spectacular. Be sure to use all Spanish ingredients including olive oil, paprika and, especially, the choriso. Mexican choriso will ruin it. I have used American Speck instead of Jamon Serrano without harm though. Be sure that there is a good piece of fat on the Speck; it's where the flavor comes from. A simple riff on this recipe tones it down and makes it acceptable for people who don't/can't eat shellfish: Use chicken stock instead of seafood/fish stock. Chicken thighs for the meat and FRESH peas. Mmmmmm.

April 2011

Rated 5 Stars

The best recipie of paella I have ever tried !!!!!! Highly reccomended

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