Recipe: Perfect Our Family Recipe for Mixed Paella

Our Family Recipe for Mixed Paella. Sprinkle in the saffron and continue to stir until well mixed. Transfer the rice into a paella pan. Mix in the lobster claws, chicken, chorizo sausages, mussels, clams, shrimp, peas, and capers, combining well.

I referred to many recipes to come up with my own version. I always kind of wing it when I make it, so I wrote down the recipe properly this time! If you have a gas oven, lower the heat. You can have Our Family Recipe for Mixed Paella using 13 ingredients and 11 steps. Here is how you cook it.

Ingredients of Our Family Recipe for Mixed Paella

  1. You need 5 of to 6 Chicken wings (the drumettes or the first section).
  2. Prepare 1 of Squid.
  3. You need 8 of Shrimp.
  4. You need 8 of to 10 Asari or Manila clams (de-sanded).
  5. It’s 2 of Green, red, or yellow peppers for decorative purposes.
  6. It’s 1 of Cherry tomatoes for decorative purposes.
  7. Prepare 300 ml of White uncooked rice.
  8. It’s 2 of Soup stock cubes.
  9. Prepare 2 1/2 cup of Water.
  10. It’s 1/2 grams of Saffron.
  11. It’s 1/2 of ※Onion.
  12. You need 1 each of ※ Green bell pepper and tomato.
  13. You need 1 clove of ※Garlic.

We are the UK's number one food brand. Whether you're looking for healthy recipes and guides, family projects and meal plans, the latest gadget reviews, foodie travel inspiration or just the perfect recipe for dinner tonight, we're here to help. Heat olive oil in a very large skillet or paella pan over medium-high heat until it begins to smoke. Paella recipe by Joseph Fara Jr., is from The Fara Family Cookbook , one of the cookbooks created at

Our Family Recipe for Mixed Paella step by step

  1. Prep the ingredients: Finely chop all the ※ ingredients. Sprinkle a little salt on the chicken. Devein the shrimp; leave the shells on but remove the legs. Remove the guts from the squid and cut into 1 cm strips. Wash the clams by scrubbing the shells together. Pre-heat the oven to 280°C.
  2. Dry roast the saffron. Put a piece of aluminium foil in a paella pan, and toast the saffron threads until are fragrant and crispy. In another pan, dissolve the soup stock cubes in 3 cups (600 ml) of water, and add the saffron while crumbling with your fingers.
  3. Heat 2 tablespoons of olive oil in the paella pan, and brown the chicken wings. Don't wipe the fat that renders from the meat.
  4. Sauté the sofrito (the paella base). Sauté the ※ ingredients over medium heat, and simmer until there's no moisture over medium heat. Add rice without rinsing it, and sauté until translucent.
  5. Add back the chicken wings, and pour in the warmed soup. Add a little salt.
  6. Simmer like this over medium heat for 5 minutes, shaking the pan around occasionally so that it cooks evenly.
  7. Arrange the shrimp, squid, and clams on top evenly, and simmer for another 5 minutes. Put the clams in facing down so that their flavor is absorbed by the rice.
  8. Cover with a lid, turn the heat down very low, and steam-cook for about 15 to 20 minutes. Turn off the heat and leave with the lid on to steam for another 5 minutes or so.
  9. Arrange the bell peppers and cherry tomatoes nicely on top, and then drizzle 1 tablespoon of olive oil.
  10. Bake the paella in a preheated 280°C oven for about 10 minutes until the top is crispy and brown, and it's done! Serve with lemon, and squeeze on the paella when you eat.
  11. This is one I made on another day. I omitted the squid and colorful peppers this time. You don't need all the ingredients – just use what you have.

Family cookbooks are an important way to preserve our mealtime traditions for future generations with individual printed recipes or your own professionally printed cookbook. Mixed Paella might be just the European recipe you are searching for. Yes, all those recipes are included, and she even gives you shortcut versions if you're pressed for time. Chop your onion, bell pepper and set to the side. i am saffron-y, i am crispy rice bits: i am paella! This mixed paella is great for a party and will definitely leave a great memory for your guests, not just because of the presentation, but more importantly, the flavor and experience.

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