Mixed paella

Ingredients

• 1ñora (optional)
• 8large prawns, shell-on
• ½red pepper
• 4 tablespoonsextra-virgin olive oil
• 150 glean pork
• 4chicken wings, split
• 150 gsquid rings or cuttlefish
• to tastesalt
• to tasteground black pepper
• 3 or 4 clovesgarlic
• 1 teaspoonsweet paprika
• 150 gpassata
• 400 gshort-grain rice, such as bomba
• 1 litrefish and shellfish stock (or the amount recommended for dry rice using your chosen variety)
• 4 or 5 strandssaffron
• 8large mussels
• ½lemon
• to tasteparsley, to garnish

Instructions

1. 1

   Prepare the prawns

   Soak the ñora. Clean the prawns and cut the pepper into strips. Heat the oil in a paella pan and sear the prawns for 1 minute on each side, then set them aside.

2. 2

   Cook the pepper

   Cook the pepper strips in the pan for about 5 minutes.

3. 3

   Brown the meat

   Add the pork, chicken and squid. Fry until browned, then season with salt and black pepper.

4. 4

   Make the sofrito

   Add the chopped garlic and fry for 1 minute. Take the pan off the heat, leave it to cool for 30 seconds, then sprinkle in the paprika. Stir, add the ñora flesh and passata, and return the pan to the heat until the mixture has reduced.

5. 5

   Warm the stock

   While the sofrito reduces, heat the stock in a separate pan. Add the rice to the paella pan, mix well and fry for a couple of minutes.

6. 6

   Cook the rice

   Pour the hot stock over the rice, reserving a little to infuse the saffron. Adjust the salt and cook over a high heat for 8 minutes.

7. 7

   Add the mussels

   Lower the heat, add the mussels and the saffron infusion, taste and adjust the salt, then cook over a medium-low heat for another 8 minutes, or until the rice is as done as you like.

8. 8

   Finish the paella

   A couple of minutes before the rice finishes cooking, add the prawns and pepper.

9. 9

   Rest and serve

   Cover with a cloth and leave to rest for 5 minutes, then serve immediately.

What is mixed paella?

Paella is a Spanish rice dish associated with Valencia, traditionally cooked in a wide, shallow pan. This mixed version combines meat and seafood, building flavour in the pan before the rice cooks in stock.

Pork, chicken, squid, prawns and mussels give this recipe its mix of savoury and briny flavours. Short-grain rice and a measured cooking sequence help it absorb the stock while staying distinct.

Nutrition and macros by portion

The nutrition label shows one serving as written: 718 calories, 0g protein, 0g carbs, 0g fat.

Most of the carbohydrates come from the rice, while the olive oil contributes much of the fat. Pork, chicken, prawns, squid and mussels provide the protein; serve with a green salad or vegetables for a more balanced plate.

Build the flavour in stages

Prawns: Searing them briefly first adds flavour to the oil; setting them aside keeps them from overcooking during the longer rice stage.

Meat and squid: Brown these before adding the tomato and stock. This gives the base time to develop before the rice goes in.

Handle the paprika carefully

Paprika: Taking the pan off the heat and letting it cool for 30 seconds before adding the spice helps prevent it from scorching. Stir it through promptly, then add the ñora and passata.

Choose and measure the rice

Rice: Short-grain rice such as bomba is suggested because it is suited to absorbing cooking liquid. Follow the stock guidance for your particular variety if it calls for a different amount from the listed 1 litre.

Stock: Heat it separately before adding it to the pan. Pour in most of it for the rice, keeping a little back for the saffron infusion.

Watch the cooking stages

First stage: The rice cooks for 8 minutes over a high heat after the hot stock is added. Keep the heat strong for this stage, then lower it as directed.

Final stage: Add the mussels and saffron infusion and cook for another 8 minutes over medium-low heat. The recipe also calls for the prawns and pepper a couple of minutes before the rice is done.

Rest before serving

Rest: Cover the paella with a cloth for 5 minutes once cooking is complete. This pause lets the rice settle before you bring the pan to the table.

To serve: Offer the lemon alongside the paella and finish with parsley for garnish.

What to serve alongside it

The rice, meat and seafood make this a substantial main course, so a simple green salad or lightly dressed vegetables can provide a fresh contrast. Keep other sides straightforward so the stock, saffron and shellfish flavours remain central.

Recipe notes & tips

• Cut the pepper into strips so it cooks evenly in the pan.
• Sear the prawns briefly and set them aside until near the end of cooking.
• Warm the stock separately before pouring it over the rice.
• Reserve a little hot stock to infuse the saffron.
• Check the rice near the end of the second cooking stage, as the recipe allows for your preferred doneness.
• Rest the paella for 5 minutes under a cloth before serving.

Variations

• Skip the ñora: It is optional, so make the paella without it if you do not have one.
• Use cuttlefish: Choose it in place of the squid rings as listed in the recipe.
• Choose another short-grain rice: Use the stock quantity recommended for that variety.
• Adjust the seafood: Keep the listed combination or use the same total quantity of your preferred prawns and shellfish.
• Serve with lemon: Offer the lemon at the table for a fresh squeeze over each portion.

Common mistakes to avoid

• Overcooking the prawns: Sear them for only 1 minute per side at the start and return them to the pan near the end.
• Scorching the paprika: Remove the pan from the heat and let it cool for 30 seconds before adding the spice.
• Adding cold stock: Heat it in a separate pan before pouring it over the rice.
• Using too much stock: Check the recommended amount for your rice variety, as the recipe notes that it may vary.
• Skipping the rest: Cover the paella with a cloth for 5 minutes before serving.

How to store

Cool leftovers promptly, transfer them to an airtight container and refrigerate for up to 1 day. Reheat thoroughly until piping hot; seafood rice is best eaten soon after cooking.

Frequently asked questions