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Paella Mixta

pastryparrot1's picture
This paella is loaded with chicken, sausage, clams and shrimp. Go ahead and add pork, mussels and lobster claws to it if you would like! This is a great dish for special occasions! Make sure you serve it with lemon wedges on the side!
Ingredients
  Chicken breast 2 Medium, cut into cubes
  Salt 1 Teaspoon
  Paprika 1 Teaspoon
  Dried thyme 1⁄2 Teaspoon
  Cumin 1⁄2 Teaspoon
  Rosemary leaves 1⁄2 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Yellow onion 1 Large, chopped
  Tomato 1 Large, peeled, chopped
  Garlic 3 Clove (15 gm), chopped
  Green bell pepper 1⁄2 Medium, cut to thin strips
  Red bell pepper 1⁄2 Medium, cut to thin strips
  Yellow bell pepper 1⁄2 Medium, cut to thin strips
  Frozen peas 1 Cup (16 tbs), thawed
  Capers 2 Tablespoon
  Linguica sausage link/Any italian sausage 1 , sliced, cooked
  Clams 12 Large
  Large shimps 1 Pound
  Arborio rice 3 Cup (48 tbs), uncooked
  Saffron 1⁄4 Teaspoon
  Chicken broth 6 Cup (96 tbs)
  Olive oil 1 Cup (16 tbs) (as required)
Directions

GETTING READY
1. Clean the clams by scrubbing off the sand and dirt.
2. Prepare the ingredients according to the list.
3. Preheat the oven to 375 degrees.
4. Cut 2 chicken breasts into large cubes. Season with paprika, salt, Rosemary, thyme, pepper and cumin.

MAKING
5. Heat some olive oil in a pan.
6. Add chicken cubes to the heated pan and brown evenly on all sides. Set aside in a bowl. Wipe the pan and add more olive oil.
7. Put yellow onion. Cook for 5 minutes or until soft and translucent.
8. Add garlic cloves, tomato and green, red and yellow bell pepper.
9. Mix well and cook for about 15 minutes, until all veggies are soft. Remove into the bowl with the chicken.
10. Wipe the pan and add more olive oil. Arborio rice and sauté, moving constantly, until rice is translucent and has a white dot in the middle for about 8 minutes.
11. Return the chicken and onions to the pan. Mix well.
12. Add chicken broth and saffron. Mix well.
13. Put Linguica or Spanish or Italian cooked sausage.
14. Arrange 12 clams and shrimp on top of the pan.
15. Season with salt and pepper.
16. Place in oven and bake for about 25 minutes or until all liquid is absorbed.

SERVING
17. In a serving plate, serve with lemon wedges.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Cook Time: 
45 Minutes
Servings: 
4

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