Spanish Paella Mixta

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SPANISH PAELLA MIXTA RECIPE: THE TRADITIONAL METHOD FOR A FLAVORFUL DISH

Spanish Paella Mixta is one of the most iconic dishes of Spanish cuisine. This traditional dish originated in the Valencia region, where the original paella was made with local ingredients such as rabbit, chicken, and sometimes snails. However, the “mixta” version evolved to suit diverse tastes by combining seafood and meats into one delicious dish.

Spanish Paella Mixta is not only a flavorful blend of land and sea but also a symbol of togetherness. It is typically cooked in a large, flat steel pan called a “paellera” and served directly at the table to be shared with family and friends. With its vibrant colors, fragrant aroma, and generous nature, Spanish Paella Mixta is ideal for festive meals and special gatherings.

ESSENTIAL INGREDIENTS FOR AUTHENTIC SPANISH PAELLA MIXTA

To create a successful Spanish Paella Mixta, using high-quality ingredients is key. Below is a detailed list to prepare this iconic dish for 4 to 6 people:

MAIN INGREDIENTS:

• Meat:
  • 200 g of chicken breast, cut into pieces
  • 150 g of chorizo, sliced (opt for slightly spicy chorizo for a more authentic flavor)
• Seafood:
  • 200 g of peeled shrimp (leave a few whole for decoration)
  • 200 g of mussels, cleaned and ready to cook
  • 150 g of calamari, cut into rings
• Rice and Spices:
  • 300 g of paella rice (bomba rice is perfect for absorbing broth without breaking down)
  • 1 liter of hot chicken or fish broth
  • A generous pinch of saffron threads to give the rice its unique golden color
  • 1 teaspoon of smoked paprika for depth of flavor

VEGETABLES AND AROMATICS:

• 1 medium onion, finely chopped
• 2 garlic cloves, crushed
• 1 red bell pepper and 1 green bell pepper, cut into thin pieces
• 2 ripe tomatoes, grated to create a smooth base sauce
• 150 g of fresh or frozen peas
• Salt and pepper, to taste

FOR GARNISH:

• A few sprigs of fresh parsley, finely chopped
• Lemon wedges to enhance the flavors when serving

STEP-BY-STEP GUIDE TO MAKING THE PERFECT SPANISH PAELLA MIXTA

1. PREPARE THE AROMATIC BASE FOR SPANISH PAELLA MIXTA

Start by heating 3 tablespoons of olive oil in a large paella pan. Once the oil is hot, add the chicken pieces and chorizo. Sauté them over medium heat until they are well-browned and slightly crispy, about 7 to 10 minutes. Remove the meats and set them aside on a plate.

In the same pan, add the chopped onion and crushed garlic. Sauté gently for 3 to 5 minutes until they become translucent and release their aroma. Next, add the bell pepper strips and cook for another 5 minutes.

Grated tomatoes should be added to the pan and thoroughly mixed. Let the mixture simmer for 7 minutes, stirring occasionally, until it thickens into a rich, flavorful sauce. This step is crucial for building a robust base for the paella.

2. INCORPORATE THE RICE AND SPICES

Once your aromatic base is ready, pour the rice directly into the pan. Spread it evenly across the surface to allow it to absorb the flavors. Sprinkle the smoked paprika and add the saffron threads, which you’ve infused in a bit of warm broth beforehand.

Let the rice toast lightly for about 2 minutes without stirring too much. This step helps achieve the perfect texture.

3. ADD THE BROTH AND ARRANGE THE TOPPINGS

Gently pour the hot broth over the rice, ensuring the entire surface is covered. Arrange the chicken pieces, chorizo, shrimp, calamari, and mussels evenly over the rice. Scatter the peas for a pop of color.

Let the paella cook over medium heat for 20 to 25 minutes without stirring the rice. The key to a great Spanish Paella Mixta is allowing the rice to cook evenly without disrupting its structure. If the liquid seems to evaporate too quickly, add a bit more hot broth.

4. ACHIEVE THE PERFECT CRISPY BOTTOM

For an authentic touch, aim to create a thin golden crust at the bottom of the pan, known as “socarrat.” To do this, increase the heat slightly during the last 3 minutes of cooking, but watch carefully to avoid burning the rice.

TIPS FOR MAKING A PERFECT SPANISH PAELLA MIXTA

• Use the Right Pan: A large paella pan ensures even heat distribution, essential for perfect cooking.
• Follow the Rice-to-Liquid Ratio: Use about 3 parts broth to 1 part rice, adjusting slightly based on the desired texture.
• Choose Fresh Ingredients: The quality of the seafood and vegetables makes a significant difference in the final flavor.
• Let it Rest Before Serving: Once cooked, cover the pan with a clean kitchen towel and let it rest for 5 to 10 minutes. This allows the flavors to meld harmoniously.

SERVING AND ENJOYING YOUR SPANISH PAELLA MIXTA

Your Spanish Paella Mixta is ready to serve! Sprinkle fresh parsley on top for a touch of color, and present the dish with lemon wedges so everyone can add a hint of citrus as they like.

This dish pairs beautifully with a dry white wine or a glass of sangria. Spanish Paella Mixta is not just a culinary delight; it’s an invitation to experience the warmth and festivity of Spanish culture. By sharing this dish, you bring a sense of celebration and togetherness to your table, delighting your guests with its vibrant flavors.

With this detailed guide, you now have everything you need to prepare a memorable Spanish Paella Mixta that will impress your loved ones. Enjoy your meal!

Conclusion

Spanish Paella mixta is a hearty and flavorful dish that combines the richness of meats and seafood in perfect harmony. Follow this simple recipe and you’ll have a paella worthy of the best Spanish tables. Don’t forget to enjoy this dish with a refreshing mojito or a squeeze of lemon for an authentic experience.