Mixed paella is one of the most emblematic dishes of Spanish gastronomy, and this version combines the best of sea and land in a single pan. Originally from the Valencian Community, paella has become an international classic, and this easy recipe lets you prepare it at home with accessible ingredients. Bomba rice absorbs the chicken or vegetable broth, infused with saffron and smoked paprika, achieving the characteristic golden color and deep flavor. The mix of chicken, pork, Spanish chorizo, shrimp, mussels, and canned seafood adds a complex texture and taste that delights everyone.
This paella is perfect for a family meal or a gathering with friends, as it serves 6-8 people and is served directly from the pan. Its low difficulty makes it ideal for those new to Spanish cooking. You can adapt it by using only seafood (seafood paella) or only meats (meat paella), according to your preference. The smoky touch from the pork ribs and chorizo gives it a unique flavor not found in other recipes.
Prep
1 min
Cook
30 min
Servings
6
Chop the onion, garlic, chicken, pork pulp and smoked pork into small cubes (approx. 2 by 2 cm)
Place a paella pan over high and even heat next to the olive oil
Add onion, garlic, chicken, pork pulp and salt to taste
Saute for 10 minutes over high heat
Add the smoked pork, the tomato concentrate, the 1200 broth, the La Vera paprika or colored chili pepper and the saffron
Stir and let it boil
When it starts to boil, add the assortment of seafood, stir, add the rice, stir, add the sliced sausage and add in a decorative way the pre-washed and brushed schorizo with shell and the shrimp
Cook for 15 to 18 minutes, tightly covered with aluminum foil, over medium and even heat.
After the estimated time has elapsed, check that the water has evaporated there and let it sit covered for 4 minutes with the fire turned off
