Easy Mixed Paella Recipes

EASY PAELLA

Steps:

• Heat the olive oil in a large frying pan or wok. Add the onion and soften for 5 mins.
• Add the smoked paprika, thyme and paella rice, stir for 1 min, then splash in the sherry, if using. Once evaporated, stir in the chopped tomatoes and chicken stock.
• Season and cook, uncovered, for about 15 mins, stirring now and again until the rice is almost tender and still surrounded with some liquid.
• Stir in the seafood mix and cover with a lid. Simmer for 5 mins, or until the seafood is cooked through and the rice is tender. Squeeze over the lemon juice, scatter over the parsley and serve with the lemon wedges.

EASY PAELLA

Steps:

• In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.
• Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
• Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
• Spread rice mixture onto a serving tray. Top with meat and seafood mixture.

EASY MIXED PAELLA

Steps:

• Boil 2 cups of water with salt and cook the clams and the mussels until they are open. If any of them are still closed, remove them. Boil in the same water the remaining sea food for a couple of minutes. Drain the liquid and set aside for the fish stock.
• Peel the prawns, king prawns and/or Norway lobster leaving some of them unpeeled for decoration.
• Prepare 1 litre fish stock using the water we set aside before, fish/ chicken powdered stock (or stock cubes) and the prawn skins. Add the yellow food colouring. Drain and set aside.
• Put the frying pan/ paella onto heat with 2-4 tablespoons olive oil. Fry on a heavy fire the sliced chicken until slightly brown but not completely cooked. Set aside.
• Do the same with the squid stripes.
• Add 2 tablespoons olive oil and the onion finely chopped. When the chopped onion is transparent, add the red pepper finely chopped and cook until tender.
• Now add the tomatoes finely chopped and cook for 10 minutes approximately until you have a thick tomato sauce, or just add the 100 cl. tomato sauce.
• Peel the garlic and smash it with some parsley until you get a paste.
• Add 1 lt. fish stock, the garlic and parsley paste and the remaining vegetables to the frying pan with the thick sauce and let it simmer. The resulting "soup" must have a salty taste as the rice will absorb much of the salt and flavour. Cook for 10 minutes or until vegetables are "al dente".
• Now add the rice to the soup (you can choose to rinse it in order to remove some starch before). Mix all ingredients with a wooden spoon. Put fire higher for 7-10 minutes.
• Add the fish, sea food and chicken and set a low fire for another 5-10 minutes. This part of the cooking is quite important as you may need to add some boiling water when necessary. It is advisable not to stir the ingredients to avoid breaking the rice grains and paella becoming sticky. You are only allowed to shake gently the pan in this part of the process.
• After this time, if rice is not yet cooked and it has little water, cover the paella with aluminium paper and let it cook for 2 minutes more or so. Anyway, it is always preferable a paella with some liquid than overcooked.
• Uncover the paella, decorate with the unpeeled king prawns and/or Norway lobsters and let the rice rest for at least 5 minutes so it absorbs the remaining water.
• Serve hot with a lemon slice per serving.

MIXED PAELLA WITH CHICKEN, SHRIMP, AND SAUSAGE

Steps:

• Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add sliced sausage, sliced chicken and cook for about 5 minutes, covered.
• Add chopped red bell pepper and green bell pepper, stir in with sausage and chicken, cover, and continue cooking for about 5 more minutes, on medium heat.
• Add shrimp and cook until shrimp just turns red. Add chopped green onions.
• Add spices (sweet smoked paprika and red chili powder), add just a touch of turmeric for color. Season with salt and pepper. Remove from heat and keep the skillet covered. The shrimp and green onions will continue cooking slightly when covered and off heat - without overcooking.
• Cook 2 cups of rice in a sauce pan according to package instructions.
• Add cooked rice into the skillet with shrimp, chicken and sausage. Mix everything well, so that olive oil, juices from spicy sausages, and other cooking juices and spices coat orzo or rice.
• Add some chicken stock or water to make paella more juicy vs. dry. Keep adding more chicken stock or water to achieve the desired consistency of your paella - I think the juicier it is, the better. Add more salt and pepper if needed.

MIXED PAELLA

Steps:

• In a large skillet, saute chicken in oil until no longer pink. Remove and keep warm. In the same skillet, saute onion until tender. Add garlic; cook 1 minute longer. Stir in the broth, rice and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until rice is tender., Stir in the shrimp, tomatoes, peas, olives and chicken; cover and cook for 3-4 minutes or until heated through.

EASY CHICKEN PAELLA

Steps:

• To a large skillet (15+ inches in diameter if possible) or paella pan, add 2 tablespoons olive oil, onion, pepper, and sauté over medium-high heat until vegetables begin to soften and lightly caramelize, about 5 to 8 minutes; stir intermittently.
• Add the garlic and cook until fragrant, about 1 minute; stir intermittently. Remove the sofrito (the onion, pepper, and garlic) from the pan; set aside.
• Add the remaining 2 tablespoons olive oil, chicken, season with salt and pepper, and cook the chicken until it's about 50% cooked through, stirring and flipping intermittently. Remove from the pan; set aside with the sofrito.
• Add the bomba rice and cook to toast the rice for about 3 minutes, stirring intermittently.
• To the chicken broth, add 1 packet Paellero, and stir to combine. Add the chicken broth to the rice.
• Add the sofrito and chicken back to the skillet, add the tomatoes, 1 cup water, and simmer over medium-low heat for about 20 to 25 minutes or until rice is tender, chicken is cooked through, and liquid is absorbed. If necessary, you may need to add more than 1 cup water (or chicken broth) based on the texture of the rice. Taste it near the end of the cooking period and if it's too firm and all the liquid is absorbed or nearly so, add a bit more water using your judgment.
• Add the peas, parsley, stir to combine, and cook for 1 to 2 minutes to warm through.
• Taste the paella and add salt and pepper, if necessary, to taste. The saltiness of the chicken broth, tomatoes, whether you used Paellero, and personal preference for salt and pepper will dictate how much to use. I used about 2 teaspoons salt and 1 teaspoon pepper.
• Garnish with lemon wedges and serve immediately.

EASY SEAFOOD PAELLA

Steps:

• I used a paella pan however any thin bottom metal pan would work. Preheat your pan and add 1/4 of olive oil. Let the oil get hot and season it with a pinch of sea salt. Make sure to thaw and drain excess liquid from your seafood mix before using. Add seafood mix to the pan and sear for 5 minutes while stirring it on medium heat. Take the seared mix out of the pan and sit aside.
• Add the rest of 1/4 olive oil to the pan. Wait for 10 seconds to make sure the oil heats up. Add nicely chopped onion. Saute for 1 minute and add nicely diced red bell pepper. Cook on medium heat stirring for another 4 minutes or until onions become translucent. Add tomato puree and smoked paprika, mix well.
• Lower the heat to a minimum. Add 2 cups of chicken stock to the pan. Mix well and add 1 pack of Carmencita Paellero seasoning. Return seared seafood mix to the stock and stir for 1 minute.
• Increase heat back to medium. Add 2 cups of arborio rice to the stock. Try to spread it evenly however DO NOT stir! The secret to a real authentic paella is a crispy "burnt" bottom - socarrat, so no stirring is allowed at any time. Instead to allow the stock to coat all of our rice, use a wooden spoon and dip it in several areas reaching the bottom of the pan. Let it cook poking rice with the soon occasionally for 15 min. Add water if necessary if your stock evaporates too quickly or adjust the heat. Add water in smaller portions and pour only around the rim of the pan.
• Lay your shrimp ( I peel and devein mine) and clams on top of rice and let it all cook for another 5 minutes or until clams shells will start opening. If all the liquid from the rice is gone by this step, add a little bit of water. We need that steam to cook our shrimp, Add water in smaller portions and pour only around the rim of the pan.
• Now it's time to create that famous socarrat, the crispy rice bottom which defines the real-deal paella. Crank up the heat to maximum and let paella crisp up on the bottom. Keep moving the pan so all the areas get even attention. Now remove from heat and cover with some foil immediately. Let it rest for 10 minutes and dress up with some fresh parsley and lemon wedges. Serve right in the pan and enjoy!

MIXED PAELLA

Steps:

• Scrub and debeard the mussels and clams, discarding any that don't close when tapped sharply. Set aside.
• Heat 1/4 cup (2fl. oz) of the olive oil in a skillet. Add the pork, and brown all sides. Mix in the garlic, onions, tomato, and bell peppers, stirring constantly until cooked. Set aside.
• In another skillet, heat a further 1/4 cup (2 fl. oz) olive oil and cook the chicken until browned on all sides. Season with salt, pepper, paprika, rosemary, thyme, and cumin. Transfer the chicken to a plate and set aside.
• In the same skillet, cook the lobster claws overt high heat for several minutes until its shell turns pink. Set the skillet aside.
• Preheat the oven to 200 oF. Heat 4 tablespoons olive oil in a skillet, and the rice until it's translucent. Pour in the chicken broth, and combine well. Add the pork mixture, stirring constantly. Sprinkle in the saffron and continue to stir until well mixed.
• Transfer the rice into a paella pan. Mix in the lobster claws, chicken, chorizo sausages, mussels, clams, shrimp, peas, and capers, combining well. Bake the paella, uncovered, and on the lowest oven shelf, for around 25 minutes, or until all the liquid has been absorbed.
• Discard any mussels and clams that have failed to open.
• Serve the paella straight from the pan, garnished with lemon wedges.