Spanish mixed paella with chicken, chorizo, and seafood
Paella Mixta
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Servings
6
1 large pan
Difficulty
Medium
Cost
Premium
$$$
Paella Mixta
Spanish mixed paella with chicken, chorizo, and seafood
★4.7(16)
A vibrant Spanish rice dish combining chicken, chorizo, shrimp, and mussels in a saffron-infused broth with the prized crispy socarrat bottom layer.
20m
Prep Time
40m
Cook Time
60m
Total Time
6
Servings
Medium
Difficulty
Premium $$$
Cost
Sarah Chen
(Updated )
Paella mixta brings together the best of land and sea in one magnificent pan. The saffron-tinted rice, smoky chorizo, and the coveted crispy socarrat at the bottom make every bite memorable.
Whether you are feeding a hungry family or hosting friends, this main course delivers the kind of satisfaction that keeps people coming back.
What makes Paella Mixta worth adding to your regular rotation is the balance between effort and reward. The ingredient list is straightforward, the technique is approachable, and the result consistently delivers the kind of deep, satisfying flavor that makes people ask for the recipe. Whether you are cooking for yourself on a quiet evening or feeding a table full of guests, this dish scales beautifully and never disappoints.
The key to nailing this dish is proper heat management and timing. Start with your protein at room temperature, season generously at every stage, and resist the urge to rush. Let each component develop its flavor fully before moving to the next step — patience here pays off enormously in the final result.
Ingredients
Instructions
- 1
Brown chicken pieces in olive oil in a large paella pan or skillet. Remove and set aside.
- 2
Sauté chorizo and diced red pepper 3 minutes, then add crushed tomatoes and cook until thick.
- 3
Add rice and stir to coat in the sofrito. Pour in saffron-infused broth and arrange chicken pieces on top.
- 4
Simmer without stirring for 18 minutes. Nestle mussels and shrimp into the rice, scatter peas, and cook 8 more minutes.
- 5
Increase heat for 2 minutes to develop the socarrat. Remove from heat, cover with a towel, and rest 5 minutes before serving.
Serving Suggestions
Ways to Serve This Dish
Serve with a fresh side salad for a balanced meal
Pair with your favorite grain or bread on the side
Garnish with fresh herbs for a beautiful presentation
Substitutions
Bomba riceArborio or Calrose rice
These absorb less liquid, so reduce broth by 1/4 cup
Saffron1 tsp turmeric plus 1/2 tsp smoked paprika
Won't taste the same but gives similar color
Tips & Storage
Pro Tips
Never stir paella once the broth is added—this is what creates the socarrat.
Listen for a faint crackling sound at the end—that is the socarrat forming on the bottom.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate for up to 2 days. The socarrat won't survive reheating.
Reheating
Reheat in a covered skillet over medium heat with a splash of broth.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Do not skip the resting step at the end. It makes a bigger difference than any single ingredient in the recipe. Five minutes of patience pays off in juiciness and flavor.
Nutrition Facts
Per serving (125mg) · 6 servings
Calories520
LowModerateHigh
A hearty, energy-rich serving · based on a 2,000 cal daily diet
Protein34g
Carbohydrates16g
Fat58g
Fiber780mg
Sugar3g
Sodium4g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is bomba rice?
- A Spanish short-grain rice that absorbs more liquid without getting mushy. Arborio works as a substitute.
- Can I use a regular pan?
- Yes, a wide, shallow skillet works well. The key is maximum surface area for even cooking.
- Can I make this ahead of time?
- Yes — prepare up to the final cooking step, refrigerate, then finish cooking when ready to serve. Most dishes actually benefit from a rest in the fridge as the flavors have time to meld.
- How do I know when it is done?
- The most reliable method is an instant-read thermometer. For chicken, look for 165°F internal. For beef, 130°F for medium-rare, 140°F for medium. For pork, 145°F. Visual cues include clear juices and firm-to-the-touch texture.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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