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Paella Mixta Recipe

Prep Time12 mins
Cook Time45 mins
Total Time57 mins
Servings: 6
Author: Vanjo Merano


  • 2 cups Calasparra rice
  • 3 cups chicken broth
  • 12 pieces clams cleaned
  • 10 pieces mussels cleaned
  • 1 1/2 cups juice from boiled clams and mussels
  • 1/2 lb. large shrimp with heads and shell
  • 1 lb. chicken bone-in, chopped
  • 1/2 lb. rabbit meat chopped
  • 6 oz. chorizo sliced
  • 2 teaspoon Spanish Saffron threads
  • 1/4 cup chopped flat leaf parsley
  • 1 medium yellow onion diced
  • 2 teaspoons minced garlic
  • 1 medium tomato chopped
  • 3/4 cup frozen green peas
  • 1 small red bell pepper seeded, grilled, and sliced into strips
  • 2 teaspoons paprika
  • 1 1/2 teaspoons extra virgin olive oil for the paste
  • 1/4 cup extra virgin olive oil for sautéing
  • Salt and pepper to taste
  • 1 lemon sliced into wedges


  • Make the clam juice by boiling the mussels and clams in 1 1/2 cups water for 5 minutes. Separate the clams from the liquid. Set aside.
  • Make the paste by combining the garlic, parsley, and paprika. Pound until the texture becomes smooth. Pour-in 1 1/2 teaspoons olive oil. Mix well and then set aside.
  • Heat 1/4 cup olive oil in a paellera.
  • Pan-fry the shrimp for about 1 minute per side. Remove the shrimp and then set aside.
  • Sauté the onion and tomato until the texture becomes soft.
  • Put-in the chicken, rabbit meat, and chorizo. Cook for 5 minutes.
  • Pour-in the chicken broth and clam juice. Let boil. Cover and simmer for 15 minutes. Add water as necessary.
  • Put-in the garlic paste mixture and the saffron. Stir. Add salt and pepper as needed.
  • Put-in the Calasparra rice and green peas. Let the liquid re-boil and then lower the heat. Cook for 20 to 25 minutes covered.
  • Arrange the mussels, clams, red bell pepper strips, and shrimp on top.
  • Serve with lemon wedges.
  • Share and enjoy!


Serving: 6g