Stovetop Paella Mixta Recipe

Cooking Directions

• STEP 1.Heat olive oil in a large paella pan or skillet over medium heat.
• STEP 2.Add the chicken pieces and cook until browned on all sides. Remove from the pan and set aside.
• STEP 3.In the same pan, add the onion, bell pepper, and garlic. Cook until softened.
• STEP 4.Add the tomatoes, paprika, saffron, and rice. Stir well to coat the rice with the spices.
• STEP 5.Pour in the chicken broth and bring to a simmer. Cook for about 10 minutes, stirring occasionally.
• STEP 6.Add the shrimp, peas, and cooked chicken to the pan. Stir gently to combine.
• STEP 7.Cover the pan and cook for another 10-15 minutes, or until the rice is tender and the liquid has been absorbed.
• STEP 8.Remove from heat and let the paella rest for a few minutes before serving.
• STEP 9.Garnish with fresh parsley and lemon wedges, if desired.
• STEP 10.Serve hot and enjoy!

Cooking Tips

• Use a wide and shallow pan to ensure even cooking and to develop the socarrat, the crispy bottom layer of rice.
• If you don't have a paella pan, a large skillet or Dutch oven will work as well.
• Feel free to customize the protein and vegetables according to your preference.
• For extra flavor, you can add a splash of white wine to the broth before simmering.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Stovetop Paella Mixta is best served hot and fresh.
• Garnish with fresh parsley and lemon wedges for added freshness and flavor.
• Serve as a main course with a side salad or crusty bread.
• Leftovers can be reheated in the microwave or on the stovetop.
• Do not freeze the leftovers as the texture of the rice may change.