Mixed Paella Recipes

MIXED PAELLA

Steps:

• In a large skillet, saute chicken in oil until no longer pink. Remove and keep warm. In the same skillet, saute onion until tender. Add garlic; cook 1 minute longer. Stir in the broth, rice and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until rice is tender., Stir in the shrimp, tomatoes, peas, olives and chicken; cover and cook for 3-4 minutes or until heated through.

EASY MIXED PAELLA

Steps:

• Boil 2 cups of water with salt and cook the clams and the mussels until they are open. If any of them are still closed, remove them. Boil in the same water the remaining sea food for a couple of minutes. Drain the liquid and set aside for the fish stock.
• Peel the prawns, king prawns and/or Norway lobster leaving some of them unpeeled for decoration.
• Prepare 1 litre fish stock using the water we set aside before, fish/ chicken powdered stock (or stock cubes) and the prawn skins. Add the yellow food colouring. Drain and set aside.
• Put the frying pan/ paella onto heat with 2-4 tablespoons olive oil. Fry on a heavy fire the sliced chicken until slightly brown but not completely cooked. Set aside.
• Do the same with the squid stripes.
• Add 2 tablespoons olive oil and the onion finely chopped. When the chopped onion is transparent, add the red pepper finely chopped and cook until tender.
• Now add the tomatoes finely chopped and cook for 10 minutes approximately until you have a thick tomato sauce, or just add the 100 cl. tomato sauce.
• Peel the garlic and smash it with some parsley until you get a paste.
• Add 1 lt. fish stock, the garlic and parsley paste and the remaining vegetables to the frying pan with the thick sauce and let it simmer. The resulting "soup" must have a salty taste as the rice will absorb much of the salt and flavour. Cook for 10 minutes or until vegetables are "al dente".
• Now add the rice to the soup (you can choose to rinse it in order to remove some starch before). Mix all ingredients with a wooden spoon. Put fire higher for 7-10 minutes.
• Add the fish, sea food and chicken and set a low fire for another 5-10 minutes. This part of the cooking is quite important as you may need to add some boiling water when necessary. It is advisable not to stir the ingredients to avoid breaking the rice grains and paella becoming sticky. You are only allowed to shake gently the pan in this part of the process.
• After this time, if rice is not yet cooked and it has little water, cover the paella with aluminium paper and let it cook for 2 minutes more or so. Anyway, it is always preferable a paella with some liquid than overcooked.
• Uncover the paella, decorate with the unpeeled king prawns and/or Norway lobsters and let the rice rest for at least 5 minutes so it absorbs the remaining water.
• Serve hot with a lemon slice per serving.

MIXED SAUSAGE PAELLA

Steps:

• Heat stock in a saucepan. Add saffron and set aside. Heat oil in a 12- to 14-inch paella pan or cast-iron skillet. Add sausages and sauté on medium heat until lightly browned. Remove.
• Add onion, bell pepper and garlic to same pan. Sauté until soft. Stir in paprika and rice. Stir in tomato purée. Strain stock and add. Return sausages to pan. Stir once, season liquid to taste and cook, uncovered, on medium about 25 minutes, until liquid is absorbed and rice is tender.
• Remove from heat and place sheet of parchment paper on surface for 10 minutes. Remove parchment, scatter parsley on top and serve, making sure to include any crusty bits that cling to pan with each portion.

EASY PAELLA

Steps:

• In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.
• Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
• Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
• Spread rice mixture onto a serving tray. Top with meat and seafood mixture.

MIXED PAELLA

Steps:

• In a saucepan, combine broth, saffron, and paprika; bring to a simmer and keep warm
• In a paellera or large skillet (at least 12 inches wide), heat oil over medium heat. Season chicken with salt and pepper. When oil is very hot, cook chicken skin side down, until skin is golden, 5 to 7 minutes. Use tongs to turn.
• Add chorizo to skillet, and cook until browned and oil is vibrant red. Remove chicken and chorizo to a plate lined with paper towels.
• Return pan to stove and lower heat. Make soffritto with garlic and onions until softened.
• Add tomatoes and cook for about 10 minutes stirring frequently until thick.
• Fold in the rice, stirring to coat the grains.
• Add wine and stir until absorbed.
• Add broth and salt, and simmer uncovered for about 10 minutes
• Add mussels and clams. Give the rice a good stir to mix in all the ingredients and let cook for another 10 minutes.
• Add chicken, shrimps, lobster, and peas, and cook for a further 5 minutes or until rice is al dente.
• Mix in some olive oil, and server with a lemon wedge

MIXED PAELLA

Steps:

• Scrub and debeard the mussels and clams, discarding any that don't close when tapped sharply. Set aside.
• Heat 1/4 cup (2fl. oz) of the olive oil in a skillet. Add the pork, and brown all sides. Mix in the garlic, onions, tomato, and bell peppers, stirring constantly until cooked. Set aside.
• In another skillet, heat a further 1/4 cup (2 fl. oz) olive oil and cook the chicken until browned on all sides. Season with salt, pepper, paprika, rosemary, thyme, and cumin. Transfer the chicken to a plate and set aside.
• In the same skillet, cook the lobster claws overt high heat for several minutes until its shell turns pink. Set the skillet aside.
• Preheat the oven to 200 oF. Heat 4 tablespoons olive oil in a skillet, and the rice until it's translucent. Pour in the chicken broth, and combine well. Add the pork mixture, stirring constantly. Sprinkle in the saffron and continue to stir until well mixed.
• Transfer the rice into a paella pan. Mix in the lobster claws, chicken, chorizo sausages, mussels, clams, shrimp, peas, and capers, combining well. Bake the paella, uncovered, and on the lowest oven shelf, for around 25 minutes, or until all the liquid has been absorbed.
• Discard any mussels and clams that have failed to open.
• Serve the paella straight from the pan, garnished with lemon wedges.