Mixed Paella

A traditional Spanish rice dish featuring chicken, pork, squid, chorizo, prawns, and assorted fish cooked with saffron-infused stock.

Chicken Pork Seafood Main Course Spanish Paella

Estimated Nutrition

Calories

780.1

kcal / serving

3120.4 kcal total

Carbs

77.6g

per serving

310.2 g total

Fat

32.2g

per serving

128.8 g total

Protein

48.9g

per serving

195.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Milk

for soaking saffron

Fruits

wedge

Lemon

for serving

GrainsCereals

400

Paella Rice

short grain rice

Liquids

Chicken Stock

Meat

piece

Chicken Thighs

boneless, skin on

100

Pork Belly

cut into 1cm cubes

Chorizo

chopped

NutsSeeds

clove

Garlic

tablespoon

Rosemary

dried

pinch

Saffron Strands

soaked in 3-4 tbsp milk

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

tablespoon

Vegetable Oil

for frying

Seafood

100

Baby Squid

cut into rings

piece

King Prawns

shell removed and de-veined

125

Assorted Fish

skinless, boneless chunks of salmon, haddock or cod

Vegetables

piece

Onion

chopped

piece

Plum Tomatoes

chopped

Method

Heat the oil in a paella pan or wide, heavy-bottomed frying pan.

Brown the chicken thighs, pork cubes, squid, and chorizo, then remove and set aside.

Fry the chopped onion and garlic in the same pan for 3-4 minutes until softened.

Add rice, rosemary, saffron with its milk, and 500ml of stock.

Simmer for 18-20 minutes, adding stock if the rice becomes dry.

Return chicken and pork to the pan and simmer for 10 minutes until chicken is cooked.

Add the cooked squid, chorizo, prawns, assorted fish, and tomatoes.

Cook for 8-10 minutes until the fish and prawns are cooked through.

Serve in warmed bowls with lemon wedges.