She Strengthens

Paella Perfection: A Spanish-Inspired Masterpiece

The Art of Paella

Paella, the iconic Spanish dish, is often associated with a special pan, but fear not – a large frying pan can yield equally delicious results. The key to this culinary masterpiece lies in the formation of a crusty, caramelized layer of rice called socarrat at the bottom of the pan.

A Flavorful Fusion

This paella mixta recipe combines the rich flavors of seafood, Spanish chorizo, and chicken, creating a truly authentic Spanish experience. To elevate the dish, serve with glasses of refreshing sangria, perfect for warm gatherings.

Essential Ingredients

• Spanish Chorizo: A dried, smoked, ready-to-eat pork sausage, found at gourmet markets or specialty stores. Mild or spicy, it adds depth to the dish.
• Paella Rice: A short-grain rice prized for its firm texture when cooked, available at gourmet grocery stores. Arborio rice can be substituted, but the texture will be slightly softer.

Game Plan

For a grilled version, use our Grilled Paella Mixta recipe. Otherwise, follow the instructions below for a mouthwatering oven-baked paella.

Yield and Difficulty

• Yield: 4 to 6 servings
• Difficulty: Medium
• Total Time: 1 hour 15 minutes

Ingredients

• 1 medium ripe tomato
• 12 large shrimp
• 3/4 teaspoon smoked Spanish paprika
• Freshly ground black pepper
• 8 ounces boneless, skinless chicken thighs
• 6 ounces Spanish chorizo
• 1 to 2 tablespoons olive oil
• 2/3 cup small-dice yellow onion
• 1 medium garlic clove
• 1 pinch saffron threads
• 1 1/3 cups paella rice
• 3/4 teaspoon kosher salt
• 2 2/3 cups low-sodium chicken broth
• 12 mussels, Manila clams, or a combination
• 1 tablespoon coarsely chopped fresh Italian parsley leaves
• 1 medium lemon, cut into 8 wedges

Instructions

Prepare the Ingredients

Heat the oven to 400°F and arrange a rack in the middle. Core and halve the tomato, grating the flesh side on the large holes of a box grater set over a medium bowl. Discard the skins and set aside. Season the shrimp with paprika, salt, and pepper, and refrigerate. Season the chicken with salt and pepper, and set aside.

Sear the Chorizo and Chicken

Place a large 12-inch oven-safe frying pan over medium-high heat until hot. Add the chorizo and cook, stirring occasionally, until it has started to brown and the fat has rendered. Transfer to a large bowl and set aside. Add the chicken to the pan in a single layer and sear, stirring occasionally, until both sides are golden brown. Transfer to the bowl with the chorizo and set aside.

Soften the Onion and Add Aromatics

Reduce the heat to medium. Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened. Add the garlic, remaining paprika, and saffron, stir to combine, and cook until fragrant.

Combine the Rice and Broth

Add the reserved tomato pulp and juice, and cook until the mixture has slightly darkened in color. Add the rice and measured salt, and stir to coat in the tomato mixture. Increase the heat to medium-high, add the broth, and stir to combine. Arrange the rice mixture in an even layer.

Add the Protein and Bake

Distribute the reserved chorizo and chicken over the rice, adding any accumulated juices from the bowl. Arrange the shrimp and shellfish (hinge-side down) in the rice, nestling them slightly. Place the pan in the oven and bake until the shellfish have opened, the shrimp are just cooked through, and the rice is tender but still al dente.

Serve and Enjoy

Remove the pan from the oven, cover with foil, and let stand for 5 minutes. Discard any unopened shellfish, sprinkle with parsley, and serve with lemon wedges.