Mixed Paella

Spain

“If you were asked what the most popular dish in Spain is, would you be able to answer? If you said Paella, you were right! The story behind the name "Paella" originates in Valencia where it became tradition for men to cook for their wives, "pa" (short for para,”for”), and "ella" (her). Paellas must have rice, saffron, vegetables, and some type of protein, usually chicken, rabbit, and seafood. The most common types of paella are chicken paella, seafood paella, or mixed paella. This recipe is from Spain and has been adapted through trial an error here in the US. I hope you enjoy it!”

— Daniel Shenk Moreno - ActivSport Travel Trip Leader (and COO)

P.S. If you like Spanish food, don't miss our recipe post on Tapas here! 

Prep time: 10 minutes

Cook time: 15 minutes

Serves 5

Ingredients

• ¼ cup extra virgin olive oil

• 1 onion , diced

• 1 bell pepper , diced

• 4 cloves garlic (minced)

• 3 roma tomatoes , very finely diced (or 8 oz. tomato sauce)

• bay leaf

• 1 teaspoon paprika , sweet or smoked

• 1 pinch saffron threads*

• salt and pepper (to taste)

• ¼ cup white wine

• 4 boneless , skinless chicken thighs , cut into pieces (you can also use pork, turkey, rabbit, chorizo, or a combination)

• ¼ cup flat leaf Parsley chopped, divided

• 2 cups Spanish rice

• 5 cups chicken broth

• ½ cup frozen peas

• ½ lb jumbo shrimp or prawns , about 12 – peeled, tail on

• ½ lb mussels (about 10-12), cleaned properly (beards off)

• 8 oz calamari rings

• Lemons, for garnish

Instructions

1. Add olive oil to a skillet over medium heat. Add the onion, bell peppers and garlic and cook until onion is translucent, about 5 minutes. Add chopped tomato, bay leaf, paprika, saffron salt and pepper. Stir and cook for 5 more minutes. Add white wine and cook for 10 minutes. Taste and add salt if needed.

2. Add chicken pieces, 2 tablespoons chopped parsley and rice to the pot. Cook for 1 minute.

3. Pour the broth slowly all around the pan and shake the pan to get the rice into an even layer. (Do not stir the mixture going forward!).

4. Bring mixture to a boil. Reduce heat to medium low. Give the pan a gentle shake back and forth once or twice during cooking.

5. Cook for about 15-18 minutes (uncovered), then nestle the shrimp, mussels and calamari into the mixture, sprinkle peas on top and continue to cook (without stirring) for about 5 more minutes. Watch for most of the liquid to be absorbed and the rice at the top nearly tender. (If for some reason your rice is still not cooked, add ¼ cup more water or broth and continue cooking).

6. Remove pan from heat and cover pan with a lid or tinfoil. Place a kitchen towel over the lid and allow to rest for 10 minutes.

7. Garnish with fresh parsley and lemon slices. Serve immediately.