Traditional Mixed Paella

    1 hour 30 minutes

    This traditional paella has a wide range of fresh meats and seafood including chorizo, chicken, squid, mussels and prawns; this is in saffron flavoured and coloured rice.

    453 people made this

    Serves: 6 

    • 3 tablespoons olive oil
    • 1 onion, diced
    • 2 cloves garlic, crushed
    • 1 red pepper, chopped
    • 125g fresh chorizo sausage, casing removed and diced
    • 2 skinless, boneless chicken breast fillets, diced
    • 375g uncooked Arborio rice
    • 1.25 litres (5 cups) chicken stock
    • 1/2 cup (125ml) white wine
    • 1 sprig fresh thyme, leaves only
    • 1 pinch saffron
    • salt and freshly ground black pepper, to taste
    • 2 squid, cleaned and diced
    • 2 tomatoes, seeded and chopped
    • 100g frozen garden peas
    • 12 large prawns, peeled and deveined
    • 500g mussels, cleaned and debearded
    • generous handful chopped parsley
    • 8 wedges lemon to garnish

    Preparation:45min  ›  Cook:45min  ›  Ready in:1hour30min 

    1. Heat olive oil in paella pan over medium heat. Add onion, garlic and pepper. Cook and stir for a few minutes. Add chorizo, chicken and rice. Cook for 2 to 3 minutes.
    2. Stir in 1/2 of the stock, wine, thyme leaves and saffron. Season with salt and pepper. Bring to the boil and simmer for 15 minutes stirring occasionally.
    3. Taste the rice and check to see if it is cooked. If the rice is uncooked, stir in 1/3 of the remaining stock.
    4. Continue cooking, stirring occasionally. Stir in additional stock as necessary. Cook until rice is done.
    5. Stir in squid, tomatoes and peas. Cook for 2 minutes. Arrange prawns and mussels on top. Cover with aluminium foil and leave for 3 to 5 minutes.
    6. Remove the foil and sprinkle parsley over the top. Serve in paella pan garnished with lemon wedges.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (157)


    Loved this. Though added some (large squirt) tomato puree (paste) bay leaves, and used low GI Basmarti rice. For me life is too short to skin thinly sliced chorizo and to de-seed tomatoes. Personally I reckon the deliciousness of this meal would hardly be altered by doing so too. I'll make this a family regular. Enjoy this one.  -  18 Dec 2010


    Easy.. and perfect for the family. A one pan meal  -  25 Jan 2012


    Used different ingredients. quite authentic and good. italian boyfriend who has eaten paella many times said it tastes like those he had in spain. portions of ingredients are perfect. read another recipe on the net from someone in spain, added tomato puree, thyme and 2 bay leaves. very good flavour but my mussels and prawns didn't cook b/c they were stright out from the fridge. next time might add mussels and prawns together with the peas n tomatoes to make sure they cook.  -  21 Jul 2008