Paella Mixta
Serves: 6
Amie Torphy
1 January 1970
Based on User reviews:
55
Spice
64
Sweetness
40
Sourness
41
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
2 cups
Rice (short-grain calaspara)2 pinches
Saffron2.5 cups
Clam Juice2.333333 cups
Chicken Stock1
Salt1 cup
Red Bell Pepper (diced)1 cup
Green Pea1 tbsp
Ground Cumin1 tbsp
Ground Cinnamon1 cup
Tomato (diced red)8 large
Shrimp (peeled)12 small
ScallopDirections:
1
Make the paella on the stovetop in a large skillet or paella pan without a lid
2
In the pan, cook the chicken in 1/4 cup of olive oil until cooked through
3
Remove from pan and set aside
4
In the same pan using the chicken fat and 1/4 cup of olive oil, saute 1/2 onion until soft
5
Add 1 tablespoon garlic
6
Add the rice and stir until each grain is coated with oil
7
Add the saffron
8
Combine the clam juice with chicken stock in separate container to make cooking liquid
9
Add 3 cups of the cooking liquid to the rice and bring to a simmer
10
Cook for about 5 to 7 minutes
11
Add salt and pepper
12
Then add bell pepper and peas
13
Stir
14
Saute the other 1/2 of the onion until tender
15
Add 1 tablespoon of cumin, 1 tablespoon of cinnamon, 1 cup of diced tomatoes and 1 cup of the cooking liquid
16
Simmer for about 7 minutes
17
Add the diced cucumber and stir
18
Remove from the heat, puree in food processor
19
This will give you the paella sauce
20
Saute clams, mussels, shrimp, scallops and 1 teaspoon of garlic in separate pan with 2 tablespoons of oil for approximately 7 minutes (until the shrimp looks pink), add 1/2 paella sauce
21
Add the rice to seafood mixture and stir
22
Add sliced chorizo, the cooked chicken drummies and arrange clams on top
23
Add more liquid, if needed