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Stovetop Paella Mixta For Four With Pork, Chicken, And Shrimp

This stovetop paella mixta for four with pork, chicken, and shrimp is a savory Spanish-inspired dish that combines tender meats, bold spices, and fragrant saffron-infused rice. The sofrito base adds depth of flavor, while the shrimp and lemon wedges add a touch of brightness. A one-pan meal that's perfect for sharing.

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Recipe Options

Ingredients

Servings: 4

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

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 1/2 tablespoon (22ml) extra-virgin olive oil

4 bone-in, skin-on chicken thighs (2 pounds; 900g)

4 pork tenderloin medallions (1 pound; 450g total)

1/2 cup sofrito (4.5 ounces; 130g)

1/2 teaspoon sweet smoked Spanish paprika (pimentón dulce)

Pinch saffron threads

3 1/2 cups (830ml) boiling hot white chicken stock or low-sodium broth, vegetable stock , or water, plus more as needed

1 1/4 cups (9 ounces; 255g) short-grain Spanish rice , such as Bomba and Calasparra

6 large shelled shrimp (heads on, if desired)

Lemon wedges, for serving

Stovetop Paella Mixta For Four With Pork, Chicken, And Shrimp

Ingredients

For The Sofrito

For The Paella

Steps

Nutrition Facts

Stovetop Paella Mixta For Four With Pork, Chicken, And Shrimp

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