This Paella Mixta is one of those dishes that catches your eye. It could not be more Spain in a pan! Extremely colourful and deeply aromatic. You’re in for an absolute treat with this recipe.
A complete mixture of land and sea, this Paella Mixta is an absolute show stopper and a glorious free for all. Perfect for weekend get togethers!
About This Recipe
Paella Mixta consists of juicy chicken thighs and smoky chorizo with prawns, mussels and squid - a perfect combination of land and sea. All cooked together in a wide paella pan with onions, garlic and tomatoes, then scented with saffron and smoked paprika.
The dish is cooked in a wide surfaced paella pan which I believe is an absolute must have; the rice cooks in a thin layer so the liquid can evaporate evenly. If you do not have a Paella pan, use the widest, flattest skillet you own.
Heat is the other critical factor. Traditional paella is cooked over an open flame, gas burner rings, wood fire, or even a paellero tripod burner. It’s about control, not power and I show you how to do that here in this post.
Ingredients
See recipe card for quantities.
- Unsalted chicken stock
- Saffron
- Olive oil
- Baby squid, cleaned and cut into rings
- Spanish chorizo, roughly chopped
- Chicken thighs, cut into thirds
- Roma (vine) tomatoes
- Medium onions, finely chopped
- Red bell pepper, seeded, cored and finely chopped
- Yellow bell pepper, seeded, cored and finely chopped
- Garlic cloves, minced
- Green beans, roughly chopped
- Sweet or smoked paprika
- Bomba or arborio rice
- Muscles, cleaned
- Live baby clams, cleaned
- Whole prawns
Step by step photographs…
- Step 1: To a medium paella pan, add a tablespoon of your oil and sear your squid. This can take between 1-2 minutes. Be careful not to overcook your squid.
- Step 2: Remove your squid and set to one side for later. Add the chorizo and fry for a minute to release some oil. Next, add the chicken and fry until both are slightly charred.
- Step 3: When you have the perfect char on your chicken and chorizo, push it to one side of the pan and add the remaining oil. Next, add your onion and bell peppers and fry for 5 minutes until softened.
- Step 4: Then, add your garlic, green beans and tomatoes. Cook for about 5 minutes.
- Step 5: Give it a good mix. Add the saffron and paprika and stir again.
- Step 6: Next add the rice down the centre of the pan (to be traditional).
- Step 7: Give it a good mix and toast for 3 minutes.
- Step 8: Next, add the stock and simmer for 15 minutes. Do not stir, allow the paella to simmer (see top tips). If it starts to look a bit dry and you try a few grains of rice and they’re not cooked then add a splash more water.
- Step 9: After 15 minutes add your mussels to the pan. Add the clams and push them into the sauce. Make sure your mussels and clams are closed before adding them to the pan.
- Step 10: Add your cooked prawns and squid.
- Step 11: Cover with foil, remove from the heat and let it sit, covered for 10 minutes.
- Step 12: Remove the foil and add your parsley and lemon. Season with salt and pepper to taste.
Is Paella Mixta authentic?
Paella mixta isn’t considered traditional because it blends two distinct paella traditions that, in Spain, were originally kept separate:
- Paella Valenciana – the original paella from Valencia, made with meats (traditionally chicken, rabbit, and sometimes snails) plus beans and seasonal vegetables, but no seafood.
- Paella de marisco – seafood paella, made with only seafood (prawns, mussels, squid, etc.) and no land meats.
Historically, paella came from inland Valencia, where seafood was scarce, so meat and vegetables were the norm. Coastal towns developed seafood versions later.
Paella mixta — combining both — is largely a modern, tourist-friendly invention that became popular in restaurants catering to visitors who wanted “the best of both worlds.”
Essential Equipment
A paella pan, or paellera, is essential for cooking paella mixta properly. Its wide, shallow design ensures:
- Even rice cooking
- Efficient evaporation of liquid
Choose a pan sized for the number of servings. A 38–40 cm pan is perfect for 4–6 people.
Heat Source Options:
Stovetop (use your largest burner and rotate the pan if needed).
Gas burner or paella burner for even heat.
Charcoal or wood fire for traditional flavor and ambiance.
Storing and Reheating Leftovers
Storage
- Fridge: Transfer leftovers to an airtight container. Store for up to 3 days.
- Freezer: You can freeze paella mixta, though the rice texture will soften slightly. Store for up to 2 months.
Reheating
Oven: Reheat at 180°C (350°F) covered for 10–15 minutes.
Best method: Heat a nonstick skillet with a touch of olive oil and fry the rice to restore some crispness.
Microwave: Add a tablespoon of water, cover loosely, and microwave until hot.
Top Tip
Flash fry the squid: If you fry the squid too long, it will become chewy and tough. I recommend frying it at the beginning for no longer than a minute. Transfer to a plate and add it back to the paella mixta at the end to heat through.
FAQ
Yes, though a traditional paella pan is ideal due to its wide, shallow shape, you can still make a great Paella Mixta in a large nonstick or stainless steel skillet. Choose the widest pan you own, so the rice spreads out in a thin layer — this promotes even cooking.
The key to perfect paella mixta rice lies in using the right variety and not stirring during cooking. Use short-grain rice like Bomba, Calasparra, or Arborio, which absorb liquid evenly and retain some bite. Maintain a rice-to-broth ratio of 1:3, and cook uncovered over a steady simmer for 18–20 minutes. Once the liquid is absorbed, rest the dish off heat for 5 minutes under a cloth or lid. This lets the steam finish cooking the rice evenly.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Paella Mixta:
Recipe
Paella Mixta
This Paella Mixta is one of those dishes that catches your eye. It could not be more Spain in a pan! Extremely colourful and deeply aromatic.
Ingredients
- 6 cups (1.5 litres) unsalted chicken stock
- 1 teaspoon saffron
- ⅓ cup (85ml) olive oil
- 4 baby squid, cleaned and cut into rings
- 1lb (450g) Spanish chorizo, roughly chopped
- 1.1lbs (500g) chicken thighs, cut into thirds
- 2 medium onions, finely chopped
- 1 red bell pepper, seeded, cored and finely chopped
- 1 yellow bell pepper, seeded, cored and finely chopped
- 8 garlic cloves, minced
- 1 cup green beans, roughly chopped
- 1 tablespoon sweet or smoked paprika
- 2 cups Bomba or arborio rice
- 15 live muscles, cleaned
- 30 live baby clams, cleaned
- 15 large whole prawns
Instructions
- To a medium paella pan, add a tablespoon of your oil and sear your squid. This can take between 1-2 minutes. Be careful not to overcook your squid.
- Remove your squid and set to one side for later.
- Add the chorizo and fry for a minute to release some oil. Next, add the chicken and fry until both are slightly charred.
- When you have the perfect char on your chicken and chorizo, push it to one side of the pan and add the remaining oil.
- Next, add your onion and bell peppers and fry for 5 minutes until softened.
- Then, add your garlic, green beans and tomatoes. Cook for about 5 minutes. Give it a good mix.
- Add the saffron and paprika and stir again.
- Next add the rice down the centre of the pan (to be traditional). Give it a good mix and toast for 3 minutes.
- Next, add the stock and simmer for 15 minutes. Do not stir, allow the paella to simmer (see FAQ's). If it starts to look a bit dry and you try a few grains of rice and they’re not cooked then add a splash more water.
- After 15 minutes add your mussels to the pan. Add the clams and push them into the sauce. Make sure your mussels and clams are closed before adding them to the pan.
- Add your cooked prawns and squid. Cover with foil, remove from the heat and let it sit, covered for 10 minutes.
- Remove the foil and add your parsley and lemon. Season with salt and pepper to taste.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 459Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 189mgSodium: 2832mgCarbohydrates: 30gFiber: 1gSugar: 4gProtein: 63g