Mixed Paella Recipe

The combination of meat, fish, and seafood makes this Mixed Paella recipe a very popular paella recipe. In contrast to the authentic Paella Valenciana, made with meat, and the characteristic and stunning seafood paella, this recipe for mixed paella combines meat, fish, and seafood. This combination of ingredients makes this tasty paella very rich in looks and taste. So, are you entertaining meat, fish, and seafood lovers? Then this Paella Mixta, as it is called in Spain, could be the perfect dish to serve.

Mixed Paella Recipe

When making this Mixed Paella, the use of the right equipment is very important. For example, a good quality paella pan is absolutely essential to achieve a good end result. Also the use of a paella burner is highly recommended because it optimally distributes the heat under the paella pan.

Here you can find out which equipment is recommended for which number of servings.

Equipment for 2 servings

14″ to 15″ carbon steel or enameled steel paella pan
12″ Paella gas burner
Paella pan transparant
Paella skimmer

Apron

Equipment for 4 servings

18″ Carbon steel or enameled steel paella pan
16″ Paella gas burner
Paella skimmer

Apron

Equipment for 6 servings

20″ Carbon steel or enameled steel paella pan
16″ Paella gas burner
Paella skimmer

Apron

Equipment for 8 servings

22″ Carbon steel or enameled steel paella pan
16″ Paella gas burner
Paella skimmer

Apron

Equipment for 10 servings

24″ Carbon steel or enameled steel paella pan
16″ Paella gas burner
Paella skimmer

Apron

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Ingredients for this Mixed Paella recipe

Select the number of servings you want to make of this Mixed Paella and check the ingredients and quantities you need right away.

Ingredients for 2 servings

2 tbsp olive oil
6 large shrimps
1/2 lb chicken thighs
3 oz monkfish fillet
3 oz squid
1 clove garlic
1 tsp sweet paprika powder
1 tomato
10 threads saffron
1/2 lb bomba rice
3 cups seafood broth
2 mussels
salt

Ingredients for 4 servings

4 tbsp olive oil
12 large shrimps
1 lb chicken thighs
6 oz monkfish fillet
6 oz squid
2 cloves garlic
2 tsp sweet paprika powder
2 tomatoes
20 threads saffron
1 lb bomba rice
6 cups seafood broth
4 mussels
salt

Ingredients for 6 servings

6 tbsp olive oil
18 large shrimps
1 1/2 lb chicken thighs
9 oz monkfish fillet
9 oz squid
3 cloves garlic
3 tsp sweet paprika powder
3 tomatoes
30 threads saffron
1 1/2 lb bomba rice
9 cups seafood broth
6 mussels
salt

Ingredients for 8 servings

8 tbsp olive oil
24 large shrimps
2 lb chicken thighs
12 oz monkfish fillet
12 oz squid
4 cloves garlic
4 tsp sweet paprika powder
4 tomatoes
40 threads saffron
2 lb bomba rice
12 cups seafood broth
8 mussels
salt

Ingredients for 10 servings

10 tbsp olive oil
30 large shrimps
2 1/2 lb chicken thighs
1 lb monkfish fillet
1 lb squid
5 cloves garlic
5 tsp sweet paprika powder
5 tomatoes
50 threads saffron
2 1/2 lb bomba rice
1 gal seafood broth
10 mussels
salt

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Preparations for this mixed paella recipe

Good preparation is essential when making paella. Once the heat is on, it is important to focus all your attention on cooking and not on peripheral issues such as too much wind, a wobbly paella pan, an empty gas bottle or ingredients that still appear to be in the fridge…

Preparing location and equipment

Before you can start cooking this rich and tasty mixed paella recipe, it is important to find a suitable location and make sure all materials and ingredients are in order and ready. The following checklists may help you with this:

Heat source checklist

  • Is there enough gas in the gas bottle, do you have enough charcoal for the BBQ or do you have enough wood for the wood fire?
  • Is the heat source solid enough to carry the paella pan and is it properly mounted?
  • In case of a paella burner or gas barbecue, is the gas bottle well connected and is the gas bottle far enough away from the heat source?
  • Is the paella burner solid and not wobbling?
  • Is the heat source positioned in a wind-free/sheltered place?
  • Is the heat source placed where ( grease ) splashes can’t do any harm?
  • Is the paella burner level as much as possible? (tip: pour some water in the paella pan and place the pan on the heat source. If the water stays in the middle of the pan, the pan is level).

Checklist for the paella pan

  • Is the paella pan clean, free of dust, and are any rust spots removed?
  • Does the size of the paella pan match the number of portions of paella you are going to make?
  • Does the paella pan fit the heat source you are going to use? Is the entire paella pan heated and is the heat evenly distributed under the pan?
  • Is the paella pan positioned firmly and level on the heat source?

Checklist other matters

  • Are all the cooking utensils you need within easy reach?
  • Are the heat source and the paella pan placed out of reach of children and pets?
  • Are the ingredients cleaned, cut and prepared as described in the recipe?
  • Are the ingredients within easy reach?
  • Do you wear suitably fitted and solid clothing that won’t easily catch fire?
  • Do you have any fire fighting equipment nearby in case something catches on fire? Such as a bucket of water, a fire extinguisher or a fire blanket.

Preparing the ingredients

In addition to choosing a suitable location and preparing all equipment, the ingredients also need to be prepared.

Of course, you can do it earlier, but at least half an hour before you start cooking the paella, it’s time to prepare the remaining ingredients for this mixed paella recipe. After all, you want to have all the ingredients prepared and at hand when the paella pan is put on the heat source.

The ingredients of this mixed paella recipe should be prepared as follows:

Olive oil – measure and set aside.
Chicken thighs – cut in half.
Shrimp – rinse with cold water and peel two-thirds of the shrimp.
Monkfish fillet – rinse and cut in to 1-inch cubes.
Squid – rinse and cut into 1-inch cubes.
Garlic – chop finely.
Sweet paprika powder – measure and set aside.
Tomato – grate and keep the pulp.
Saffron threads – soak in a little bit of hot water.
Bomba rice – measure and set aside in a dry container.
Seafood broth – preheat in a lidded pan (do not let boil).
Mussels – rinse with cold water and set aside.

When the preparation of the ingredients is ready, collect them all and, together with a nice cold drink for yourself, move them towards the paella pan and heat source. This way, you have everything at your fingertips, and all you have to do is add the ingredients to the paella in the right order.

Instructions for this Mixed Paella recipe

  1. Place the paella pan over medium heat and pour in the olive oil.
  2. Briefly sauté the shrimp with shells, sprinkle with salt, and remove them from the pan. They do not have to be cooked completely yet.
  3. Add the chicken thighs to the pan and fry 15 to 20 minutes until golden brown. Add some salt.
  4. Add the squidpeeled shrimp, garlic, and monkfish fillet and fry over heat for a minute or two.
  5. Now make space in the middle of the pan and sprinkle in the paprika powder. Immediately after that add the grated tomato and mix it with the paprika powder.
  6. Fry the tomato for about two minutes and mix it with the rest of the ingredients.
  7. Add the soaked saffron (including the liquid) and mix immediately with the rest of the ingredients.
  8. Pour the paella rice into the paella pan and sauté for about one minute, so the paella rice can absorb the flavors and moisture from the other ingredients.
  9. When the paella rice starts to look translucent, add the seafood broth.
  10. Distribute the ingredients all over the pan, bringing them to a boil, and cook over high heat for about eight minutes.
  11. After a few minutes of cooking, add the shrimp and mussels. Place them neatly to create a nice presentation.
  12. Cook the paella over high heat until the first layer of paella rice almost rises above the liquid. This usually takes about eight minutes.
  13. Turn down the heat and let the paella simmer until all the liquid has evaporated. This will take another eight minutes or so. Make sure the liquid stays at a boil!
  14. When you hear that the paella starts to fry, all the moisture has evaporated.
  15. Now turn off the heat and let the paella sit for about five minutes.

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