Name: Paella Mixta
Total time: 40 min
Yield: 4
Cuisine: Spanish
Ingredients: 120ml Extra Virgin Olive Oil; 2 Chicken Legs (Cut Into 4 Each); 200g Squid, Cleaned & Cut Into Rings; 2 Tomatoes, Grated; 6 Garlic Cloves, Finely Chopped; 0.4g Saffron; 1 Tsp Smoked Paprika; 440g Spanish Rice; 4 Prawns; 200g Mussels; 2 Litres of Shellfish Stock (or chicken stock_

Paella
Mixta

Paella Mixta

This meat and seafood paella recipe from Omar Allibhoy is the best of both worlds. It's surf and turf done right.

Spanish Dinner Party Rice

Crumble the saffron into the shellfish stock. Keep warm over the lowest heat.

Place a paella pan over medium heat with the olive oil and seasoned chicken. Fry for 6 mins until golden. Add the squid rings and sauté for a further 4 minutes.

Add the garlic, closely followed by the smoked paprika and the grated tomatoes, cook for about 2 mins until the oil starts separating from the tomato paste. Add the rice and stir all together for a couple of minutes, making sure the rice gets coated with the oil and sears.

Carefully add the hot stock to the pan and give it a good stir distributing the rice evenly. Taste the stock and adjust the seasoning if necessary. Cook on a high heat for the first 10 mins, scatter the prawns and mussels over the top and continue to cook over low heat for the remaining 8 minutes. If you want a “socarrat” crispy bottom bring the heat up to it’s maximum for just 1 minute. Let it rest for 5 minutes before eating it. Buen provecho!