Paella Mixta (Paella Mixta)

Spain's most famous export — a one-pan feast of rice, chicken, pork, sausage, mussels, clams, prawns, and squid, colored with saffron and finished with lemon.

Amount	Ingredient
4 espresso cups	paella rice (Bomba or Arborio)
1	sausage, sliced
1 slice	pork loin, cubed
1 slice	chicken breast, cubed
1	red bell pepper
1¾ oz (50 g)	peas
1¾ oz (50 g)	canned chickpeas
5¼ oz (150 g)	clams, in shell
6	whole prawns
5¼ oz (150 g)	mussels, in shell
1	garlic clove
1	lemon
1 cup	dry white wine
1	saffron sachet
6	cherry tomatoes
3 tbsp	olive oil
	fine salt

Paella is the dish the world thinks of when it thinks of Spain, and paella mixta is the grand version: meat and seafood together in one glorious pan. Sausage, pork, and chicken are browned with garlic and peppers; mussels, clams, and prawns open in their own juices; and the rice cooks in all of it, absorbing layers of flavor. Saffron gives it the golden color, and a grating of lemon zest over the top finishes the classic Valencian dish.

Ingredient notes: Paella rice (Bomba) absorbs three times its volume without going mushy — Arborio is the closest substitute. Let the mussels and clams purge in water before cooking. The prawns are split lengthwise so their juices run into the pan.

• Large paella pan or wide skillet
• Medium pan (for the shellfish)
• Chef's knife and cutting board
• Wooden spoon

1. Prep the shellfish (15 min). Wash and purge the mussels and clams in water. Split the prawns lengthwise so their juices can run out.
2. Open the shellfish (5 min). Cook the prawns, mussels, and clams together over high heat until the mollusks open. Add the halved cherry tomatoes and cook about 1 minute more.
3. Brown the meat (5 min). In the large pan, sauté the garlic and sliced sausage in olive oil for about 2 minutes, then add the cubed pork and chicken.
4. Add the vegetables (3 min). When the meat is browned, add the peas and sliced bell pepper and cook over medium heat.
5. Add the rice and seafood (2 min). When nearly ready, add the rice, the shellfish with their cooking juices, and the white wine.
6. Cook the rice (18 min). Cook the rice, adding hot water as needed, until done.
7. Finish (2 min). One minute before the end, add the saffron and chickpeas.
8. Serve (3 min). Grate the zest of half a lemon over the rice and garnish with lemon rounds. Serve from the pan.

• Split the prawns lengthwise. Their juices run into the pan as they cook — that's flavor.
• Purge the shellfish. A soak in water lets clams and mussels release their sand.
• Rice in the pan, not boiled separately. Paella is a one-pan dish — the rice absorbs everything.
• Saffron at the end. Added a minute before done, it colors without losing aroma.
• Lemon zest, not juice. Grated zest perfumes the top; juice would make it sour.
• Let it rest. A few minutes off the heat lets the rice settle and the socarrat (crisp bottom) form.

Mistake	Why It Hurts	The Fix
Unpurged shellfish	Gritty, sandy bites	Soak in water first
Boiling the rice	Mushy, starchy paella	Gentle absorption, like risotto
Stirring too much	Broken grains, no socarrat	Spread and leave it
Saffron too early	Faded color	Add in the final minute
Overcrowding	Steamed, not seared	Cook in batches
Skipping the rest	Soggy bottom	Rest 5 minutes off the heat

• Vegetarian Paella: Skip the meat and use extra vegetables and chickpeas.
• Seafood Paella (Paella de Marisco): All seafood, no meat.
• Chicken Paella: Meat only, no seafood.
• Spicy Paella: Add chorizo and chili flakes.
• Socarrat Lover's: Crank the heat at the end for a deep crisp bottom.

Storage Method	Details
Refrigerator	Store in an airtight container for up to 3 days.
Freezer	Not recommended — the seafood texture suffers.
Reheating	Best in a wide pan with a splash of water, covered.

A Spanish feast wants Spanish wines:

• Albariño — Crisp, saline, perfect with seafood.
• Verdejo — Fresh and herbal.
• Rioja Crianza — Light red for the meat.
• Sangria — The fun, traditional choice.

Per Serving (about 1½ cups)
Calories	620
Protein	34 g
Fat	20 g
Carbohydrates	74 g
Fiber	5 g

Nutrition values are approximate and will vary with brand choices and substitutions.

What does "mixta" mean?

"Mixed" — the paella combines meat and seafood, unlike the pure seafood or pure meat versions.

Do I need a paella pan?

A wide, shallow pan is ideal (it's how the rice cooks evenly), but a large skillet works.

What is socarrat?

The caramelized crust on the bottom of the pan — the most prized part of a paella for many Spaniards.

Can I use frozen seafood?

Yes — thaw and pat dry. Adjust cooking time slightly.

How much water does paella rice need?

Bomba absorbs about 3 times its volume — add hot water gradually until the rice is tender.

• Paella Dietetica (Volume 3)
• Risotto ai Calamari (Volume 3)
• Risotto al Granchio Blu (Volume 3)

Recipe from "The Italian Kitchen" by Vita Milanese — Volume 3: Risotto & Rice

Recipe from The Italian Kitchen by Vita Milanese — Volume 3 · Risotto & Rice. Discover all volumes on the ebook page.