Paella Mixta

Ingredients

• 3 cups of bomba or calasparra rice
• 6 cups of chicken stock (homemade or store bought) simmered with shrimp and/or lobster shells
• 1 link of spanish chorizo
• 1 pound of chicken breast
• 16 large head-on shrimp
• 18 littleneck clams
• 1 medium yellow onion, diced
• 1 red pepper, diced
• 2 garlic cloves, minced
• 1/4 teaspoon of saffron
• 1 teaspoon of sweet smoked paprika
• 1 teaspoon of hot smoked paprika
• Olive Oil +- 3-4 tablespoons
• salt and pepper to taste

Instructions

1. Bring the stock to a simmer and add saffron. Keep on low during the following steps.
2. Clean the shrimp and scrub the clams.
3. Cut the chicken into slightly larger than bite-sized pieces and sprinkle with paprika and salt
4. Add 3 tablespoons of Olive Oil to the paella pan on medium high heat.
5. Add diced onion, diced red pepper and let soften
6. Add chicken and sear on both sides
7. Add chorizo
8. Once the vegetable and meat mixture is about halfway cooked add minced garlic
9. When you start to smell the garlic add the rice
10. Stir the rice and entire mixture together…you want to get the rice covered in the oil
11. Add the stock to the paella pan. Give everything a good stir and let it go.
12. About 10 minutes in add the shrimp and clams (and any other seafood you’d like to cook). Move the clams around as necessary to make sure they’re on the heat. Flip the shrimp over as they begin to turn pink.
13. Finish cooking until all of the broth is absorbed and the rice is fully cooked. Again…remember to let it get crispy on the bottom.
14. Note-if you’re not using a paella burner you can cook the paella over two burners on your stovetop. Just keep rotating the pan so that the paella cooks evenly. The paella pan is made out of a thin steel that reacts to heat quickly but doesn’t spread the heat around like most of the pans in your kitchen.