Frying Pan Paella Mixta (Paella with Seafood and Meat)
- 1 medium, ripe tomato (about 6 ounces)
- 12 large shrimp (about 9 ounces), peeled and deveined
- 3/4 teaspoon smoked Spanish paprika (pimentón dulce)
- Freshly ground black pepper
- 8 ounces boneless, skinless chicken thighs, cut into 1-inch pieces
- 6 ounces smoked Spanish chorizo, cut into 1/4-inch-thick rounds
- 1 to 2 tablespoons olive oil, as needed
- 2/3 cup small-dice yellow onion (from about 1/3 medium onion)
- 1 medium garlic clove, finely chopped
- 1 pinch saffron threads
- 1 1/3 cups paella rice (about 10 ounces), sometimes labeled bomba or Valencia
- 3/4 teaspoon kosher salt, plus more for seasoning the shrimp and chicken
- 2 2/3 cups low-sodium chicken broth
- 12 mussels, Manila clams, or a combination, scrubbed
- 1 tablespoon coarsely chopped fresh Italian parsley leaves
- 1 medium lemon, cut into 8 wedges, for serving
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Italian parsley, fresh leaves (1 tablespoon)
- Lemon, medium (1)
- Tomato (about 6 ounces), medium ripe (1)
- Yellow onion, small (2/3 cup)
- Seafood
- Mussels (12)
- Shrimp (about 9 ounces), large (12)
- Meat
- Chicken thighs, boneless skinless (8 ounces)
Spanish chorizo, smoked (6 ounces)
- Canned Goods
- Chicken broth, low-sodium (2 2/3 cups)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Garlic clove, medium (1)
- Kosher salt (3/4 teaspoon)
- Olive oil (1 tablespoons)
- Saffron threads (1 pinch)
- Spanish paprika, smoked (3/4 teaspoon)
- Pasta & Grains
- 1 1/3 cups paella rice (10 ounces)
Preparation
Read recipe preparation on chow.com
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Recipe Stats
Published August 14, 2011 (1 year ago).
52 people saved this recipe.
