Paella is probably one of the most famous dishes in Spain. Originally from Valencia, it has since made a name for itself all over the world. The classic paella consists of rice, chicken or rabbit meat, saffron and vegetables. But there are many variations that vary from region to region. A typical paella mixta uses fish and seafood in addition to meat.
In this article I will show you how to prepare a classic paella mixta from Spain.
Traditional Paella Mixta from Spain
Equipment
- 1 paella-pan
- 2 pots
Ingredients
- 12 shrimps
- 9 mussels
- 6 squids diced
- 2 chicken breasts
- 1 bell pepper red
- 400 g rice Bomba rice
- 3 cloves garlic
- 1 onion
- 1 lemon
- Olive oil
- Salt
- Pepper
Instructions
- Over high heat, bring the shrimp to a boil in one pot until the shrimp turn pink.
- In a second pot, bring the mussels to a boil until the mussels open.
- Dice the onions and bell peppers.
- Cut the squid and chicken into large pieces.
- Remove the shrimp from the boiling water and peel.
- Add the shrimp water to the paella pan and season the broth with a little salt, pepper and saffron.
- Add the rice to the paella pan and simmer.
- In a second pan, sauté the squid and chicken briefly.
- Add onions and peppers to the rice once most of the broth has cooked off.
- Lastly, add the sautéed chicken, sautéed squid, shrimp and mussels to the paella pan and let the remaining broth boil away.
- Cut the lemon into quarters and decorate on the pan and then serve the finished paella in the pan.
Notes
- Make sure that the rice is well mixed with all the ingredients, but do not use a spoon for this.
- If you shake the pan, you will not destroy the delicious crust on the bottom, which is typical of a paella.
- Occasionally you will need to add a little broth to prevent the rice from burning too much.
- Do not cover the paella with a lid during preparation.
- To keep the paella warm, you can cover the pan with a kitchen towel after cooking.
What is a paella mixta?
Paella Mixta is a traditional Spanish dish that consists mainly of rice and various ingredients such as seafood, chicken, rabbit, vegetables, saffron and other spices. Paella is named after the shallow, wide pan in which it is prepared. This pan is called “paellera” and has a characteristic shape with two handles.
Where does the paella come from?
Paella originated in the Valencia region of Spain, where it has been prepared since the 18th century. It used to be a poor man’s meal, made with the ingredients that were available in the area. Over time, paella became a national dish in Spain and is now enjoyed in many restaurants and families throughout Spain and abroad.
How much paella per person?
If the paella is served as a main course and there are no side dishes, you should plan on about 200 g per person. However, if you are still serving side dishes, you can expect 150 g per person. It is always better to cook a little more to make sure there is enough for all the guests.
| Persons | Amount of paella |
| 1 | 200 g |
| 2 | 400 g |
| 5 | 1000 g |
| 10 | 2000 g |
| 20 | 4000 g |
| Persons | Amount of paella |
| 1 | 150 g |
| 2 | 300 g |
| 5 | 750 g |
| 10 | 1500 g |
| 20 | 3000 g |
What rice to use for paella mixta?
For a traditional paella like the Paella Mixta, the “Bomba” rice is usually used because it has a special ability to absorb liquids without breaking down. It has a firm consistency and a high starch content that helps it absorb and retain the flavors of the ingredients.
However, it is not always easy to find Bomba rice outside Spain, so you can also resort to other varieties such as Calasparra or Arborio rice, which also have a firm consistency and are well suited. The important thing is to make sure that the rice is long grained and not too sticky.
How is a paella mixta traditionally prepared?
A paella is traditionally prepared in a shallow, wide pan called a “paellera”.
- First, heat the olive oil in the pan and sauté the onion and garlic until translucent.
- Then add the bell pepper strips and green beans and fry for about 5 minutes until soft.
- Next, add the rice and mix with the vegetables and spices so that the rice can absorb the flavor.
- Then add the chicken or vegetable broth and bring to a boil.
- Then reduce the heat to medium and add the saffron. The paella should now simmer for about 20-25 minutes without stirring the rice.
- Now seafood or meat can be added and gently pressed into the rice.
- The paella continues to cook until the rice is cooked and has absorbed the liquid. To create the crispy crust (“Socarrat“), the heat is increased in the last minutes so that the rice browns slightly and becomes a golden brown color.
- When the paella is ready, remove it from the heat and let it rest for a few minutes before serving to allow the flavors to develop.
Traditionally, paella is served directly from the pan and eaten by several people together.
What are the variations of paella?
- Paella Valenciana: This paella comes from Valencia and is made with chicken, rabbit and green beans.
- Paella de Marisco: This paella is prepared with a variety of seafood, such as shrimp, mussels, squid and octopus rings.
- Paella Mixta: This paella combines seafood and meat, such as chicken and sausage.
- Paella Vegetariana: This paella contains no meat or seafood and is instead made with vegetables such as bell peppers, green beans, artichokes and tomatoes.
- Arroz negro: This paella is also called “black rice” and is prepared with squid and its ink, which gives it its characteristic black color.
- Paella de Verduras: This paella is a vegetarian version with vegetables and spices such as peppers, tomatoes, artichokes and saffron.
- Paella de Conejo: This paella is prepared with rabbit and also contains green beans, peppers, tomatoes and saffron.
Each of these variations has its own unique flavors and ingredients that make it a distinctive dish.
Do I need certain kitchen utensils to prepare paella?
For the preparation of a paella are not necessarily certain cooking utensils. A standard pan is perfectly adequate for paella at home.
These three kitchen utensils will help you prepare a traditional paella from Spain:
- Paella pan: The paella pan is flat and wide with low sides. It often has two handles for easy movement and swiveling of the pan. The pan can be made of stainless steel or iron and should be large enough to hold all the ingredients.
- Paella burner: A paella burner is a special gas burner that is placed under the paella pan. It provides even heat distribution and allows the paella to be cooked over an open flame.
- Rice Cooking Spoon: A long wooden spoon is used to evenly distribute and stir the rice in the pan without damaging the bottom of the pan.
Why is it not allowed to stir paellas?
The rice should not be stirred while cooking, as this increases the risk of it burning or becoming too mushy. A paella is cooked on a shallow pan so that the rice is cooked evenly and forms a crispy layer (the “socarrat“) at the bottom of the pan. Stirring the rice can prevent the socarrat from forming and turn the rice into a mush. Instead, gently shake the pan while cooking to ensure that the rice is cooked evenly without stirring it.
Important tips and tricks for the preparation of the perfect Spanish paella you will find in this article Prepare paella perfectly: The importance of the right pan, rice and broth.
Stev
In my spare time I like to cook and try to visit different places in the world to experience foreign food with my own palate. With this blog I try to share a part of these experiences with you.
