Seafood and meat paella.
So, I hope the Spaniards won’t mind, but I love paella. I would happily enjoy it accompanied by a nice sangria… too bad I’m a teetotaler.
To prepare this dish, I even took a course, although — let’s face it — it’s certainly not enough to acquire all the tricks and secrets of true Spanish tradition.
Today, I present to you mixed paella, made my way: a homemade, rich, and convivial version that I often prepare for friends and family. One single dish, complete and satisfying, capable of pleasing everyone in any season. No appetizers, no aperitif, no second course.
For this recipe, you can use fresh fish if available, but even frozen pre-cleaned fish is perfectly fine, practical and perfect when we want to bring a classic to the table without complicating our lives.
Ideally, everything should be cooked in a paella pan, but don’t worry: if you don’t have one, a large and spacious pan will work fine, the important thing is that the rice can cook in an even layer.
So, ready?… let’s go cook!
- Difficulty: Medium
- Cost: Expensive
- Preparation time: 3 Hours
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Spanish
- Seasonality: All seasons
Ingredients
- 1 1/2 cups Carnaroli rice
- 4 chicken thighs
- 7 oz rabbit
- 7 oz loin (pork meat)
- 10 1/2 oz cuttlefish
- 8 king prawns
- 10 1/2 oz squid
- 10 1/2 oz mussels
- 1 onion
- 1 bell pepper
- 3/4 cup frozen peas
- 4 1/4 oz canned tomatoes
- 2 1/2 cups fish stock
- to taste extra virgin olive oil
- 1 packet saffron
- 1 tbsp sweet paprika
- to taste salt
- to taste black pepper
- 1 lemon
- 1 clove garlic
- Half glass white wine
Tools
- Paella Pan
- Lid
Steps
First, clean and prepare all the ingredients: wash and chop the vegetables, clean the fish and cut the meat and shellfish to the right size, so everything is ready at the right time.
In a separate saucepan, open the mussels with a clove of garlic, a drizzle of olive oil, and a splash of white wine. Strain the released water and add it to the hot fish stock. Shell half of the mussels and keep them warm, covered.
Cut cuttlefish and squid into cubes and sear them in the paella pan with a drizzle of olive oil. Season with salt and pepper, then remove from heat and set aside.
In the same paella pan, quickly sear the king prawns, just enough to color them, then set them aside: they will be used for the final decoration.
Add another drizzle of oil and sear all the meat cut into cubes (pork, chicken, and rabbit) over high heat, browning it well evenly. Only at this point, add the sweet paprika, followed by a finely chopped mix of onion, garlic, and bell peppers. Cook over medium heat until a soft and creamy base is obtained.
Add the peas and canned tomatoes (blended if needed), then pour in the hot stock until it reaches the internal handle attachment of the paella pan. Add the saffron and let it cook for 2 minutes.
At this point, add the rice, distribute it evenly, and give it a quick initial stir to mix it with the sauce.
Then add the hot fish stock: the cooking will take about 20 minutes, always maintaining a liquid amount equivalent to twice the volume of rice, in this case, 600 ml of fish stock.Important note: paella is never stirred. During cooking, if necessary, move it only by handling the paella pan handles.
After 10 minutes, add the cuttlefish and squid set aside. 2 minutes before the end, complete the paella with king prawns, shelled mussels, and slices of bell pepper.
At the end of cooking, turn off the heat and let it rest for a few minutes. Serve the paella hot with lemon wedges.
Storage and Tips
Store covered with foil or in a pot with a lid.
Consume by the next day.
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