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Paella Mixta

Spain's greatest culinary gift to the world! This meat and seafood mixture in a saffron flavored rice is a show stopper of a dish.
Course Main
Cuisine Spanish
Prep Time 1 hour 30 minutes
Cook Time 25 minutes
Total Time 1 hour 55 minutes
Servings 6
Author www.sanpasqualskitchen.com

Ingredients

  • 3 to 5 large raw whole shrimp or large shell-on shrimp for garnish
  • 1/2 lb raw shrimp unpeeled
  • 1/4 lb mussels
  • 1/4 lb clams
  • 1/2 lb boneless pork loin cut in 1" cubes marinated for at least 4 hrs in a tsp of salt, 1 cup of water and a chopped garlic clove
  • 1 lb boneless chicken breast cut in 1" cubes
  • 3/4 cup olive oil
  • 1 small onion finely chopped
  • 1 clove garlic finely chopped
  • 3 tbsp tomato sauce or 2 small tomatoes peeled seeded and finely chopped
  • 2 small squid cleaned and cut into 1/4" rings
  • 2 1/2 cups long-grain rice
  • 3 sprigs of parsley
  • 1 tsp saffron threads
  • 2 chicken bouillon cubes optional
  • 1 cup peas fresh frozen or canned (drained)
  • 1/4 to 1/2 cup of olives drained
  • 1 or 2 jarred red peppers cut into strips for decoration
  • salt
  • lemon wedges

Instructions

  • Make a shrimp stock by peeling shrimp and placing the shells in a pot with a little olive oil and cooking until shells change color. Add 7 1/2 cups of water and bring to a boil. Add bouillon cubes. Turn down heat and simmer for 15 minutes. Remove the pan from the heat and strain into a bowl.
  • Clean mussels by scrubbing under running water and removing beard. Clean the clams under running water. Place the shellfish in a pan and pour in 1/4 cup water and cook over high heat for 3 to 6 minutes, until the shells have opened. Remove the shellfish, discarding any that didn't open and reserve cooking liquid. Remove some of the shellfish from their shells leaving a few in the half shell for a garnish. Strain the liquid through a cheesecloth into the shrimp stock. Add enough water to reach 7 1/2 cups of water.
  • Heat oil in a 16" paella pan on medium heat. Add whole shrimp or shell on shrimp (the shrimp used for the garnish) and sauté over medium heat until done, a few minutes. Set aside for later. Add pork and chicken and cook until done. Remove to a plate. Add the onion and garlic and cook until onion is translucent about 7 minutes. Add the tomato sauce, stirring constantly for a minute or two. Add the shrimp, squid and rice. Cook, stirring constantly until the squid becomes opaque. Add shelled mussels and clams. Pour in the stock and stir.
  • Pound parsley with the saffron in a mortar. Add 2 tbsp of water and stir. Add to the paella pan.
  • Add peas and olives, stir.
  • Let the paella simmer in the pan for 20 to 25 minutes shaking the pan occasionally to insure it isn't burning on the bottom. Check with a spoon occasionally.
  • The paella is done when the rice has absorbed all the liquid. Garnish the paella with jarred red peppers, mussels, and whole shrimp or shrimp in their shells. Take off the heat and cover with a kitchen towel for 5 minutes. Serve with lemon wedges placed around the sides.
  • Enjoy!