Paella mixta
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
- Dietary
- Dairy-freeEgg-freeNut-free
This paella mixta combines chicken, prawns, squid and mussels with saffron-scented Spanish rice.
Ingredients
- 2 litres/3½ pints shellfish stock
- 0.4g saffron
- 2 tomatoes
- 120ml extra virgin olive oil
- 4 large raw prawns, shell-on
- 2 chicken legs, each cut into 2 pieces
- 200g/7oz squid, cleaned and cut into rings
- 6 garlic cloves, finely chopped
- 1 tsp sweet smoked paprika
- 440g/1lb Spanish paella rice
- 200g/7oz mussels, scrubbed and debearded
- pinch salt
Method
Warm the shellfish stock in a saucepan and add the saffron. Keep warm over the lowest heat.
Grate the tomatoes using a box grater and set aside.
Put a 30–35cm/12–14in paella pan over a low heat and add the olive oil. Add the prawns and cook on one side for 2 minutes. Remove the prawns from the pan and set aside.
Add the chicken and fry for 10 minutes, turning until golden on all sides. Add the squid and fry for about 5 minutes, or until golden. Season with salt.
Add the garlic, followed by the smoked paprika and grated tomato. Cook for about 2 minutes.
Add the rice and stir for 2 minutes, making sure it’s evenly coated in the oil.
Carefully pour in the hot stock and stir well to distribute the rice evenly. Taste the stock and add salt if needed.
Cook over a high heat for 10 minutes. Reduce the heat to low and cook for a further 5 minutes without stirring.
Discard any mussels with broken shells and any that don’t close when tapped.
Add the mussels and return the prawns to the pan, cooked-side up. Cook for a further 4 minutes, or until the prawns are opaque and the chicken is cooked through. Discard any mussels that remain closed.
Remove from the heat and leave to rest for 5 minutes before serving.
