How to make a mixed seafood and meat Paella – Paella Mixta – just like at a Spanish restaurant.

Learn how to cook a world-class Spanish mixed Paella – the authentic, traditional way. A genuine national classic: Paella Mixta.

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Dear Jess let me introduce you to La Paya mixa mixed paa one with both Meat and seafood as we’re having here with lope at the excellent elru restaurant in palmanova mayorca this is one of the most popular piers in restaurants throughout Spain and you can learn to make it by

Following these steps to the letter firstly we get a tremendously flavorful chicken stock underway here are the seafood and meats used muscles clams if available prawns and Squid these are chopped pork ribs boneless loin or any lean cut can also be used and chicken I prefer a leg but up to

You now for the flavorful vegetable base known as the sof Frito it’s Peppers onion garlic and tomato grated pulp or as we have here good quality tomato from a can extra Spanish flavorings are pimenton sweet Spanish pepper powder paprika can be used and saffron this is artificial rice coloring best avoided

But usable at a pinch given the price of saffron and this special paa seasoning also has saffron but both are widely used paa is decorated with a sprinkling of peas oh nearly forgot the rice short grained Spanish paa rice preferably of the bomba variety so now clean and wash

The squid and cut into rings the heads of the prawns are reserved to make prawn Stock they’re fried off until golden pressing down on them so they release their juice that caramelizes in the pan the aroma is divine you’ll see scrub the muscles under running water then pull off off the stringy beard they’re lightly cooked just to open them in a splash of Water and when done their flavorful broth is poured over the prawns adding a little extra water to cover scrape the bottom of the pan to release the caramelized juices and cook for about 15 minutes strain now the purists from valenia from where P originated will hold that this

Is not a paa but for the rest of us all over Spain and the world plenty of other preparations qualify as long as they’re cooked in a paa paa is actually the name of the pan rather than the rice itself now these typical shallow pans State the

Number of people they feed on the label however those in the know will tell you to half the number this P pan for five is the right size for two and a half people okay let’s say three as the depth of the rice should be shallow Uno the

Width of a little finger anyway back to business cover the bottom of the pan generously with olive oil and Fry the chicken and pork until lightly browned season as you go now it’s the turn of the seafood starting with the squid and adding the prawns a couple of minutes Later some people say red others swear by Green all of which suggests it doesn’t really matter let’s use a bit of both start the soft Frito with the onions and the peppers and when soft add the garlic followed by the tomato a couple of minutes later now the Catalan Master JP yadanza

Suggests cooking the Sofrito as slowly as possible even adding water once dry in order to prolong the cooking so make sure you’ve got something else to do for a good While when thick return the meats and the squid and give it all a good stir for a minute be Minon and saffron In stir rice 100 G per person three large fistfuls to you Me toast the rice for a minute boiling stock in prawn muscle and chicken stock for 200 g of rice we’ll need 500 mL of the stocks combined keep some hot stock on the boil in case the rice dries up too soon from here on you can shake the pan

A little but it mustn’t be stirred Rosemary check the seasoning of the broth the total cooking time is 16 minutes keep it at a strong boil for the first 8 minutes then add the clams and the peas turn down a notch and 4 minutes later that’s to say with 4 minutes to go

Arrange the prawns and muscles pushing them down slightly into the rice the muscles being on the half shell so one of the shells from each has been removed if you notice the bottom of the pan is just starting to burn well done this is highly desirable as it gives a a lovely

Toastiness to the bottom layer of rice known as the Sorat done always let the rice rest for 5 minutes covered before serving