Grilled Paella Mixta Mixed Paella With Chicken and Seafood Recipe

Ingredients

• For the Sofrito:
• 6 dried ñora peppers or 4 ancho chilies (1 1/2 ounces total; 50g), optional; see note
• 1/2 cup (120ml) extra-virgin olive oil
• 5 medium cloves garlic, minced
• 4 medium yellow onions (1.5 pounds/600g), finely diced
• One large (8-ounce/225g) green pepper, stemmed, seeded, and finely diced
• One large (8-ounce/225g) red pepper, stemmed, seeded, and finely diced
• One medium (10-ounce/285g) leek, white and light green parts only, washed well and finely diced
• Kosher salt
• For the Paella:
• 1/4 cup (60ml) extra-virgin olive oil
• Kosher salt
• 3 chicken legs (1 3/4 pounds; 800g), thighs and drumsticks split
• 6 pork tenderloin medallions (about 1 1/4 pounds/565g total)
• 1/4 ounce (7g) Spanish chorizo, cut into large dice (about 1/2 cup)
• One (14.5-ounce;411g) can whole, peeled tomatoes, crushed by hand or blended to a purée
• 1 cup (235ml) sofrito
• 1 teaspoon sweet smoked Spanish paprika (pimentón dulce)
• Large pinch saffron
• 7 cups (1.65L) boiling hot white chicken stock or low-sodium broth, vegetable stock, or water, plus more as needed
• 2.5 cups (17 1/2 ounces; 495g) short-grain Spanish rice, such as Bomba and Calasparra
• 12 littleneck clams, soaked in multiple changes of cold salted water until no sand can be found on the bottom of the bowl
• 15 mussels, beards removed
• 1/4 pound (115g) large shelled shrimp
• Lemon wedges, for serving

AI Assistance 

Ask AI

Personal Notes 

Save Notes

Personal Tags 

Save Tag