🥘 Paella Mixta

Name: Paella Mixta
Total time: 60 min
Yield: 4
Cuisine: Spain
Ingredients: 320 g short-grain rice; 300 g chicken thighs, cut into pieces; 200 g raw shrimp; 300 g mussels, cleaned; 150 g squid, cut into rings; 1 red bell pepper, sliced; 100 g green peas; 1 pinch saffron; 1 l chicken stock; 3 tbsp olive oil, salt

Origin: Spain

560kcal

per serving · 350 g

160kcal

per 100 g

32 gProtein9 g / 100 g

18 gFat5 g / 100 g

66 gCarbs19 g / 100 g

Paella mixta, or mixed paella, combines land and sea in one pan: saffron rice cooked with chicken, shrimp, mussels and squid, plus red bell pepper and green peas. The result is colourful and varied, with tender meat, sweet shellfish and grains that soak up all the juices before forming a lightly crisp base. It is a favourite in Spanish restaurants and is served family-style from the pan.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: chicken, shrimp, mussels, squid

Not veganbecause of: chicken, shrimp, mussels, squid

Not keto19 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Crustaceans ⚠ Molluscs

What it is made of

ricechickenshrimpmusselssquidbell peppersaffronpeas

Recipe

4 servings60 min

Ingredients

320 g short-grain rice
300 g chicken thighs, cut into pieces
200 g raw shrimp
300 g mussels, cleaned
150 g squid, cut into rings
1 red bell pepper, sliced
100 g green peas
1 pinch saffron
1 l chicken stock
3 tbsp olive oil, salt

Method

Brown the chicken in the oil with salt in a paella pan for 8 minutes; add the squid for 2 minutes more.
Add the bell pepper and cook for 3 minutes.
Pour in the hot stock with the saffron, bring to a boil and scatter in the rice; do not stir.
Simmer for 10 minutes, then add the peas, shrimp and mussels.
Cook for 8–10 minutes more until the rice is tender and dry, then rest for 5 minutes.

How to make it lighter

Choose skinless chicken and trim visible fat.
Ask for or serve a smaller rice portion with an extra helping of seafood.
Limit the oil to 2 tbsp for the pan; 1 tbsp ≈ 120 kcal.

History

Paella comes from the rice-growing area around the Albufera lagoon near Valencia, where farm workers cooked rice in a wide, shallow pan over an open fire; the word 'paella' is Valencian for that pan. The mixed meat-and-seafood version is a later style, popular in restaurants across Spain and abroad.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →