Mixed Paella Recipe: Spain’s Most International Rice Dish
Today, we are diving into one of the most debated yet beloved recipes in Spanish gastronomy: Paella Mixta. While purists in Valencia might argue that a “true” paella shouldn’t mix land and sea, this “Surf and Turf” version has become the most iconic image of Spanish cuisine worldwide.
Whether you are strolling through a coastal chiringuito (beach bar) or enjoying a family Sunday dinner, the combination of golden rice, fresh seafood, and savory meats is a crowd-pleaser that never fails. Here is how to make a delicious, foolproof Mixed Paella that—orthodox or not—tastes like a Mediterranean summer.
Ingredients (Serves 4)
| Ingredient | Quantity |
| Bomba Rice (or short-grain pearl rice) | 350g (approx. 1.75 cups) |
| Chicken, chopped into small pieces | ½ chicken |
| Pork loin, diced | 200g |
| Squid/Calamari, cleaned and sliced into rings | 2 medium |
| Large King Prawns/Shrimp | 8 units |
| Fresh Mussels | 8 units |
| Tomato Sauce (or grated fresh tomato) | 3 tbsp |
| Garlic Cloves, minced | 2 |
| Italian Green Pepper, diced | 1 |
| Chicken & Seafood Stock | 3x the volume of rice |
| Saffron Threads | A generous pinch |
| Extra Virgin Olive Oil & Salt | To taste |
Step-by-Step Instructions
- Difficulty: Easy
- Total Time: 45 minutes
- Prep: 20 min | Cook: 18 min | Rest: 7 min
1. Searing the Proteins
In your paella pan, heat a generous splash of olive oil. Start by browning the chicken and pork until golden and crispy on the outside. Remove and set aside. In the same oil, quickly sauté the squid rings, prawns, and mussels. As soon as the mussels open, remove them (discard any that stay closed) and set the seafood aside.
2. Building the Flavor (The Sofrito)
In the remaining oil (now packed with flavor), sauté the green pepper and garlic. Add the tomato sauce and cook until it darkens and thickens. This sofrito is the backbone of your paella.
3. Toasting the Rice
Add the Bomba rice to the pan. Stir it for a minute until the grains become slightly translucent (pearl-like). This “toasts” the rice and helps it absorb the broth without getting mushy. Reincorporate the chicken, pork, and squid.
4. The Simmer
Lightly toast your saffron and add it to your hot stock. Pour the liquid over the rice.
Pro Tip: Use a 50/50 mix of chicken and fish stock for a deep, complex flavor profile.
Cook over high heat for 9–10 minutes. Do not stir the rice! You can shake the pan by the handles, but leave the grains alone to develop the famous socarrat (the toasted bottom layer).
5. The Finishing Touch
Reduce heat to low and cook for another 7–8 minutes. During the last 3 minutes, artistically arrange the prawns and mussels on top. Once the liquid is absorbed, turn off the heat. Cover the pan with a clean kitchen towel and let it rest for 7 minutes. This allows the moisture to redistribute perfectly.
What to Serve with Paella Mixta
Since this is a hearty “one-pot” meal, keep your starters light. We recommend:
- Gambas al Ajillo (Garlic Shrimp)
- Steamed Clams * A crisp white wine (like an Albariño or Rueda)
A Note on Lemons: While common in tourist spots, many Spaniards avoid squeezing lemon over the rice as it can mask the delicate saffron and seafood flavors. Try it “naked” first!
