Paella Mixta
The Sunday tradition
A proper paella with Albufera rice, saffron, smoked paprika, chorizo ibérico, chicken thighs, shrimp, peas, and piquillo peppers. Iberico Club provides the rice, paprika, chorizo, piquillos, and EVOO — you add the protein and fresh vegetables. This is a 45-minute project and a two-hour meal. Worth every minute.
Ingredients
- Finest Artisanal Chorizo Ibérico de Bellota | 1.1lb
- Gourmet Fire Roasted Piquillo Peppers from Lodosa. Jar (10-16 pieces)
- Award-winning Extra Virgin Olive Oil. Picual 500ml.
- Premium Albufera Rice for Paella. 2.2lb (1kg)
- Premium Smoked Paprika from La Vera. 2.5 oz
- Spanish Premium Saffron for Paella. 5 single-dose packs.
- Premium Fresh Tomato Spread "Tumaca Sauce" 7.8 oz Jar
Preparation
- In a paella pan, brown chicken thighs and sliced chorizo in EVOO. Remove and set aside.
- Sauté diced onion, garlic, and chopped piquillo peppers in the same pan. Add smoked paprika, crushed tomato and saffron, stir 30 seconds.
- Add Albufera rice, stir to coat. Pour in hot stock (ratio: 3 parts stock to 1 part rice). Nestle chicken and chorizo back in. Do not stir again.
- Cook 18 minutes uncovered. Add shrimp and peas in the last 5 minutes. Let rest 5 minutes. Serve from the pan.
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