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Mixed Paella (Paella Mixta)

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       In Spain, mixed paella is very popular. Some restaurants that serve this mixed version, refer to it as Valencian paella but Valencians insist only the original recipe can bear the name paella valenciana.

Video recipe


For 6 servings

  • 15-16 Inch Paella Pan
  • 6 tablespoons olive oil
  • 1 chicken breast
  • 1 chopped onion
  • 2 small squids
  • 1 red pepper
  • 1 green pepper
  • 2 ripe tomatoes
  • 3'5 oz peas
  • 5 artichokes
  • 2 garlic cloves
  • 12 oz bomba or calasparra rice
  • parsley
  • 1 lb mussels (with shell)
  • 9 oz raw prawns
  • 2 cups chicken broth
  • some saffron threads
  • Salt


  • Wash the vegetables
  • chop the onion
  • cut the chicken breast in pieces
  • Wash the squids and cut in rings
  • Cut the peppers in strips
  • peel and cut the tomato in pieces
  • peel the artichokes and cut them in quarters
  • Set them aside in water with lemon juice to avoid blackening
  • Put 6 tablespoons olive oil in the paella pan at a medium-heat.
  • Add the chicken and brown it, then the chopped onion and stir constantly and cook for 2 minutes
  • add the squids, the peppers, the tomato, the peas and the artichokes
  • continue stirring and cook for 8 minutes
  • Put the garlic cloves, the parsley and some oil in a mortar.Then mash.
  • Pour it over the paella pan. Stir for 2 minutes.
  • Add the round grain rice, stirring constantly and fry slightly for 3 minutes.
  • Cook the mussels in some water until opened.
  • cook the prawns in a cup of water and add some salt
  • when cooked, mis this water with the chicken broth.
  • Pour this mixture over the rice
  • add the saffron and some salt. Then cook over high heat for 3 minutes.
  • Turn the heat low and cook for 17 minutes: Do not stir the rice until the broth is reduced and the rice grains are separated.( The rice's lower layer should be slightly toasted)
  • Decorate mixed paella with mussels and prawns
  • place the mixed paella pan on the table and then serve in plates.

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