Spanish·non-vegetarian·medium

Mixed Paella

Name: Mixed Paella
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8 servings
Cuisine: Spanish
Ingredients: 1.0 bay leaf; 1.0 quart chicken broth; 1.0 pound chorizo sausage; 2.0 teaspoons extra virgin olive oil; 0.5 pound fish; 6.0 cloves garlic; 1.0 lemon; 1.0 lemon zest; 24.0 medium mussels; 1.0 onion; 0.25 cup parsley; 1.0 cup peas; 1.0 bell pepper; 0.5 teaspoon pepper flakes; 2.0 cups rice; 0.25 teaspoon saffron threads; 0.75 pound shrimp; 6.0 sprigs thyme

This vibrant mixed paella brings together tender chicken, smoky chorizo, and delicate fish in a fragrant rice dish infused with garlic and lemon. The socarrat—the crisp, caramelized bottom layer of rice—adds a satisfying crunch, while the briny mussels and bright citrus zest balance the richness of the broth. Worth making for its ability to feed a crowd with layers of flavor, this dish turns a simple meal into a festive centerpiece.

60 min(prep 20 + cook 40)

8 servings

550 kcal

3.9

Ingredients

bay leaf1.0
chicken broth1.0 quart
chorizo sausage1.0 pound
extra virgin olive oil2.0 teaspoons
fish0.5 pound
garlic6.0 cloves
lemon1.0
lemon zest1.0
mussels24.0 medium
onion1.0
parsley0.25 cup
peas1.0 cup
bell pepper1.0
pepper flakes0.5 teaspoon
rice2.0 cups
saffron threads0.25 teaspoon
shrimp0.75 pound
thyme6.0 sprigs

Nutrition

550 kcalper serving

Protein30g26%

Carbs60g52%

Fat20g17%

Fiber3g3%

Sugar2g2%

Directions

1
Heat olive oil in a paella pan over medium-high heat. Add chorizo and cook until browned, about 5 minutes. Remove and set aside.
2
In the same pan, sauté onion, bell pepper, and garlic until softened, about 5 minutes. Add bay leaf, thyme, pepper flakes, and saffron; cook for 1 minute.
3
Stir in rice and cook for 2 minutes, coating grains with oil. Pour in chicken broth and bring to a boil. Reduce heat to low and simmer for 15 minutes.
4
Add chorizo, shrimp, fish, and peas to the pan. Nestle mussels into the rice, hinge-side down. Cook without stirring for 10 minutes.
5
Sprinkle lemon zest and parsley over the paella. Squeeze lemon juice over the top. Cover and let rest off heat for 5 minutes before serving.

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