Paella Mixta

Paella Mixta

PREP TIME: 40min



There’s nothing more traditional to Spanish cuisine than a classic Paella dish, packed full of flavour. Meat, seafood, and vegetables justify their place in the pan as flavour lenders for the single most important ingredient of every paella: the rice.


  • 4 cups chicken stock
  • 2 tablespoons olive oil
  • 250g boneless chicken thighs
  • 2 chorizo sausages
  • 2 cloves garlic, 1 onion, 1 roasted red pepper
  • 1 can Antica Napoli whole peeled tomatoes
  • 1 tablespoon tomato paste
  • 1 1/2 cups calaspara rice
  • 3 strands saffron
  • 2 teaspoons smoked paprika


  1. Chicken stock keep warm on stove top
    add the olive oil to a Paella pan or frying pan and brown chicken thighs over a medium heat.
  2. Add chorizo to pan until juices run, set aside.
    Garlic, onion and roasted red pepper add to pan and sauté.
  3. Add tomatoes and tomato paste with calaspara rice to pan.
  4. Season with smoked paprika and saffron strands, add half of the chicken stock and stir for 10 minutes.
  5. Add remaining chicken stock and let it simmer on a medium heat. After 10 minutes add prawns, cover loosely with foil and leave to simmer for another 10 minutes.
  6. Our tip: in the last 20 minutes of cooking do not stir then you will have a classic crust at the base of your paella.
  7. Serve at the table from the pan with slices of fresh lemon and a glass of Spanish Tempranillo.

Buon Appetito!

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