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Stovetop Paella Mixta for Four With Chicken and Shrimp Recipe

Name: Stovetop Paella Mixta for Four With Chicken and Shrimp Recipe
Total time: 105 min
Yield: 4
Ingredients: For the Sofrito:; 3 dried ñora peppers or 4 ancho chilies (1 1/2 ounces total; 50g), optional; see note; 1/4 cup (60ml) extra-virgin olive oil; 3 medium cloves garlic, minced; 2 medium yellow onions (3/4 pound; 300g), finely diced; One large (8-ounce/225g) red pepper, stemmed, seeded, and finely diced; Kosher salt; 1 tablespoon (15ml) tomato paste; For the Paella:; 1 tablespoon (15ml) extra-virgin olive oil; Kosher salt; 2 bone-in, skin-on chicken thighs (1 pound; 450g); 1/3 cup sofrito (3 ounces; 85g); 1/4 teaspoon sweet smoked Spanish paprika (pimentón dulce); Pinch saffron threads; 2 1/2 cups (590ml) boiling hot white chicken stock or low-sodium broth, vegetable stock , or water, plus more as needed; 3/4 cup (5.25 ounces; 150g) short-grain Spanish rice, such as Bomba and Calasparra; 6 large shelled shrimp; Lemon wedges, for serving

Prep Time

Cook Time

Total Time

1h 45m

This Stovetop Paella Mixta for Four With Chicken and Shrimp recipe is a traditional Spanish dish with a modern twist. The sofrito adds depth of flavor, while the combination of chicken, shrimp, and saffron-infused rice creates a masterpiece of Spanish cuisine. Serve with lemon wedges for a burst of citrus.

Entree

Dinner

Mains

Stovetop Paella Mixta for Four With Chicken and Shrimp Recipe Image

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Recipe Options

Ingredients

Servings: 4

Scale:

Scale

0.25

0.5

3 dried ñora peppers or 4 ancho chilies (1 1/2 ounces total; 50g), optional; see note

1/4 cup (60ml) extra-virgin olive oil

3 medium cloves garlic, minced

2 medium yellow onions (3/4 pound; 300g), finely diced

One large (8-ounce/225g) red pepper, stemmed, seeded, and finely diced

1 tablespoon (15ml) tomato paste

1 tablespoon (15ml) extra-virgin olive oil

2 bone-in, skin-on chicken thighs (1 pound; 450g)

1/3 cup sofrito (3 ounces; 85g)

1/4 teaspoon sweet smoked Spanish paprika (pimentón dulce)

Pinch saffron threads

2 1/2 cups (590ml) boiling hot white chicken stock or low-sodium broth, vegetable stock , or water, plus more as needed

3/4 cup (5.25 ounces; 150g) short-grain Spanish rice, such as Bomba and Calasparra

6 large shelled shrimp

Lemon wedges, for serving

Stovetop Paella Mixta for Four With Chicken and Shrimp Recipe

Ingredients

For The Sofrito

For The Paella

Steps

Nutrition Facts

Stovetop Paella Mixta for Four With Chicken and Shrimp Recipe

Ingredients

For The Sofrito

For The Paella

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts