Hello everyone! Today we are going to make one of the most iconic dishes of Spanish cuisine : the mixed paella . That's right, that jewel that combines seafood, meat, vegetables and, of course, rice, in a delicious mixture that will make you feel on a terrace in Valencia.
Spoiler: You don't need to be a Michelin star chef to achieve this dish. I just want to cook, and a lot of hunger. So put the apron, because we are going to see the step by step so you can learn to make the perfect mixed paella .
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About the mixed paella
For those who still do not know her well, the mixed paella is a version that combines the best of the sea and the earth, including: chicken, pork, seafood and vegetables . This recipe is a derivative of the traditional Valencian paella , but with an extra touch that makes it one of the favorites of many families.
In summary, the mixed paella is the queen of the "fusion" paellas . And it is best to adapt to both large and small meetings.
In the world of paellas there is no limit in terms of diners, you can quietly find a mixed paella for 2 people , or for a family of 6, even make it in a large meeting, a mixed mega paella for 10 people . It all depends on the amounts and how much hunger they are.
The history and origins of the mixed paella: from Valencia to the world
Paella was born in the Valencian Community east of Spain , and over time it has evolved, taking many forms . The traditional recipe was based on rice, rabbit, chicken and snails , cooked in a large pan on firewood fire.
However, the mixed paella emerged as a less orthodox option, when the chefs began to mix ingredients of both the seafood paella and the Valencian paella.
MIXED PAELLA VS PAELLA ANDALUZA: Keys to differentiate them
The main difference between the mixed paella and the Andalusian paella is in the ingredients and regional influences involved in each recipe.
- Mixed Paella: combines ingredients from both the Seafood Paella and the Traditional Valencian Paella . Its characteristic is to mix meats (chicken, pork or rabbit) with seafood (mussels, prawns or squid) and vegetables such as peppers, peas and tomatoes.
- PAELLA ANDALUZA: This is usually more specific in terms of ingredients and has a more local approach , based on the gastronomic customs of the Andalusian region . This recipe is usually simpler, can include fresh fish and shellfish from the Andalusian coast, along with vegetables such as pepper.
In summary, both are delicious, but the Andalusian paella is the most authentic in the region, while the mixed is a popular creation.
Perfect proportions: How much rice and water is needed for a mixed paella?
A very common question is how to measure how much rice use per person and how much water is enough to cook well. Grab a sheet and paper:
- The proportion of rice is: 80 and 100 grams of rice per person .
As for water or broth , the proportion is triple fluid due to the amount of rice . That is, if you use 1 cup of rice (200 gr), you need 3 water or broth (600 ml).
The ideal wine to accompany your mixed paella
A good paella deserves a good accompaniment. It is best to opt for a fresh and fruity white wine, such as an Albariño or a Verdejo , which complement each other very well with the flavors of the seafood and chicken. If you prefer red, look for a young, without much barrel.
THE SOCARRAT: How to achieve the perfect touch in your mixed paella
What is the famous Socarrat? It is the final touch of the mixed paella , which appears when letting the rice bottom be caramelized and a small crust is formed, we call this Socarrat . To achieve it, in the last minutes of cooking, raise the fire a bit and listen to how it sizzles.
Full of details, the mixed paella is an excellent option if you are looking for a tasty dish, which looks incredible at the table and is also easy to adapt according to the number of diners. Whether you are cooking for 2, 6 or 10 people, the mixed paella will always be a success.
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Mixed Paella Recipe:
Yields: 4 portions
Preparation time: 1.30 to 2 hours
Ingredients:
- ½ chopped chicken
- 200 g. pork
- 2 squid
- 8 prawns
- 8 mussels
- 3 tablespoons of tomato sauce or 1 tomato
- 2 garlic cloves
- 1 green pepper
- 1 cup pump rice
- 3 cups of water or broth
- Some strands of saffron
- ½ cup of fresh peas to complete
- Lemon slices to serve
How to make a mixed paella
- Cut the chicken and pork with small and uniform pieces. Clean the squid and cut them into rings along with their tentacles. Wash the mussels well and reserve the prawns.
- In a wide paellera, heat a little olive oil over medium-high heat. Seal chicken pieces until they are well golden on the outside (6-8 minutes). Remove and book. Do the same with pork lean. Reserve next to the chicken.
- In the same paellera, slightly brown the squid rings and their tentacles for 2-3 minutes. Add the prawns and mussels. Cook until the mussels open. Remove seafood and remove one of the mussels. Reserve.
- Sauté the chopped garlic and the green pepper cut into strips in the same paellera. When golden brown, add grated tomato and cook over medium-low heat for 5-7 minutes, until it is reduced and thickened.
- Incorporate the rice and saute in the sauce for a few minutes, until the rice is pearly. Add the chicken, pig and squid. Mix gently to integrate all the ingredients.
- Slightly toast the strands of saffron in a small pan over very low heat for 20-30 seconds. Dissolve the saffron in a bit of the hot broth to better distribute its flavor.
- Add the broth to the paellera (3 cups for each cup of rice). Bring to boil and cook over high heat for 9-10 minutes, ensuring that rice absorbs the broth well. Lower the heat and cook another 7-8 minutes without stirring the rice. Shake the paellera gently from time to time.
- While the rice is cooked, whiten the peas in salt water for 2 minutes. Drain and reserve.
- In the last 2-3 minutes of cooking, place the prawns and mussels reserved on rice.
- When the paella is ready, place the drained peas on the surface. Cover and let stand for 5 minutes for flavors to settle. Serve with lemon slices around the paellera so that each diner can squeeze them to their liking.
