you're making mealtime meaningful.
One of the first things I think of when it comes to Spanish food is tapas, and that’s in a virtual tie with my other first thought which is of the beloved Spanish dish, paella. The most distinctive ingredient in paella is saffron, a brick-orange red spice from the threads of a Crocus flower. Saffron is essential as it provides an earthy flavor and that distinctive crimson color that defines a paella. Paella is a culinary tradition in Spain, so embedded into the fabric of the country that it effectively symbolizes Spanish food culture.
Common ingredients in a paella will include sausage, poultry, seafood, rice, and saffron. Our paella has a little bit of everything, chicken thighs, chorizo, and mussels; then there’s onion, tomatoes, peas, and arborio rice. Already the dish is off to a great start! All of this is cooked together in a large skillet, building layer upon layer of flavor.
Toasted rice is another colorful flavor component in a paella. The key to a good paella is to not touch it after the rice is added. We want a beautiful crust to form at the bottom of the pan; the deep golden color (and crunchy texture) will only enhance the crimson hue of the saffron-stained rice. I think the crunchy rice is probably my favorite part of a paella.
If you’ve at all felt intimidated by a dish like this, I encourage a spirit of adventure because the “risk” is definitely worth the reward. A beautiful paella takes about an hour from start to finish and isn’t by any means complicated to make. Aromatic and savory, Paella Mixta is truly a stunningly delicious meal.
Paella Mixta is from the Spanish Tapas Table menu at Table for 12. It is served with a Shaved Brussels Sprout Salad, Patatas Bravas with Aioli, Grilled Shishito Peppers, and a Spanish Almond Cake.
Paella Mixta
Yield(s): Serves 6
20m prep time
30m cook time
you're making mealtime meaningful.
Ingredients
- 1 tablespoon olive oil
- 6 oz. Spanish chorizo, sliced
- 1/2 yellow onion, diced
- 2 garlic cloves, minced
- 3 boneless chicken thighs, cut into pieces
- 18 mussels, beards cleaned
- 1 1/2 cups arborio rice
- 1 cup crushed tomatoes
- 3 cups chicken broth
- 2 tablespoons smoked paprika
- 1/2 teaspoon saffron threads
- 1/2 cup frozen peas, thawed
- 2 tablespoons fresh parsley, minced
- 1 lemon, cut into wedges
Preparation
- Heat olive oil in a large skillet pan over medium-high heat. Add sliced chorizo and render the fat.
- Add diced chicken thighs and sear until just browned.
- Add onion diced onion and minced garlic. Sauté until onion begins to soften.
- Season with smoked paprika and saffron threads.
- Add arborio rice, tomato, and chicken broth. Cover and cook for 15 minutes.
- Turn the heat to low and add the peas and mussels. Cover and cook until the muscles have opened, about 5 minutes. Discard any unopened mussels.
- Remove from heat to rest for 5 minutes before serving. Garnish with parsley and lemon.