Our Family Recipe for Mixed Paella. Paella is a typical Spanish recipe and is traditionally cooked in a "paellera" – a round flat pan with two handles – which is then put on the table. It is normally made using shellfish but can also be made with chicken or rabbit. In many Spanish villages, especially in coastal areas, they use a giant paellera to.
Choose the freshest ingredients for a world-class paella with our ultimate recipe. There are many types of Paella like Valencian paella, seafood paella, veg paella, mixed paella and more good types. This recipe differs from region to Meat, Rice, Saffron, Garlic, Smoked paprika—all of this mixed it up adding an incredible flavor to bring everyone to the table. You can have Our Family Recipe for Mixed Paella using 13 ingredients and 11 steps. Here is how you cook that.
Ingredients of Our Family Recipe for Mixed Paella
- You need 5 of to 6 Chicken wings (the drumettes or the first section).
- It’s 1 of Squid.
- You need 8 of Shrimp.
- It’s 8 of to 10 Asari or Manila clams (de-sanded).
- You need 2 of Green, red, or yellow peppers for decorative purposes.
- Prepare 1 of Cherry tomatoes for decorative purposes.
- Prepare 300 ml of White uncooked rice.
- It’s 2 of Soup stock cubes.
- It’s 2 1/2 cup of Water.
- You need 1/2 grams of Saffron.
- Prepare 1/2 of ※Onion.
- It’s 1 each of ※ Green bell pepper and tomato.
- It’s 1 clove of ※Garlic.
So make it and serve with. While Valencia, the homeland of paella, rarely produces a paella that mixes seafood with meat, this paella has caught. This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. wikiHow's Content Management Team carefully. Paella mixta, which combines seafood and meat, is, as any Spaniard will tell you, not a traditional type of paella.
Our Family Recipe for Mixed Paella instructions
- Prep the ingredients: Finely chop all the ※ ingredients. Sprinkle a little salt on the chicken. Devein the shrimp; leave the shells on but remove the legs. Remove the guts from the squid and cut into 1 cm strips. Wash the clams by scrubbing the shells together. Pre-heat the oven to 280°C..
- Dry roast the saffron. Put a piece of aluminium foil in a paella pan, and toast the saffron threads until are fragrant and crispy. In another pan, dissolve the soup stock cubes in 3 cups (600 ml) of water, and add the saffron while crumbling with your fingers..
- Heat 2 tablespoons of olive oil in the paella pan, and brown the chicken wings. Don't wipe the fat that renders from the meat..
- Sauté the sofrito (the paella base). Sauté the ※ ingredients over medium heat, and simmer until there's no moisture over medium heat. Add rice without rinsing it, and sauté until translucent..
- Add back the chicken wings, and pour in the warmed soup. Add a little salt..
- Simmer like this over medium heat for 5 minutes, shaking the pan around occasionally so that it cooks evenly..
- Arrange the shrimp, squid, and clams on top evenly, and simmer for another 5 minutes. Put the clams in facing down so that their flavor is absorbed by the rice..
- Cover with a lid, turn the heat down very low, and steam-cook for about 15 to 20 minutes. Turn off the heat and leave with the lid on to steam for another 5 minutes or so..
- Arrange the bell peppers and cherry tomatoes nicely on top, and then drizzle 1 tablespoon of olive oil..
- Bake the paella in a preheated 280°C oven for about 10 minutes until the top is crispy and brown, and it's done! Serve with lemon, and squeeze on the paella when you eat..
- This is one I made on another day. I omitted the squid and colorful peppers this time. You don't need all the ingredients – just use what you have..
But it is enjoyed throughout the world, and Please note that it's imperative you follow all the doneness cues in this recipe; the times are rough estimates since the actual timing of each step will. This paella recipe makes paella for two, and includes options for mixta (meat and seafood), seafood and vegetarian versions. Use the ingredients as listed, mix and match, or create your own combination. Every family in Spain has their own version of paella, so why shouldn't you? Nourishing, vibrant, and without pretension, paella has held a place of honor and practicality in Spanish homes for centuries.