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Mixed Paella Recipe

An amazing mixed paella recipe with chicken thighs, chorizo, prawns & clams.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Dish
Cuisine: Spanish
Servings: 4 people


  • 30 threads saffron chrushed
  • 4 thights chicken free range
  • 10 large shrimps peeled and deveined
  • 1/2 cup olive oil extra virgin
  • 1 chorizo
  • 1 tbsp smoked paprika
  • 3 cloves garlic
  • 3 tomatoes minced or grated
  • 1 onion minced
  • 7 cups chicken broth
  • 2 1/2 cups short-grain rice
  • 1 red pepper
  • 12 clams


  • Put saffron and 1⁄4 cup hot water in a small bowl; let sit for 15 minutes.
  • Season chicken and shrimp with salt and pepper.
  • Heat oil in a 16″–18″ paella pan over medium-high heat. Add chicken, shrimp, and chorizo and cook, turning occasionally, until browned, about 5 minutes.
  • Transfer shrimp to a plate, leaving the meats in pan.
  • Add paprika, garlic, tomatoes, and onions to pan and cook, stirring often, until onions soften, about 6 minutes.
  • Add reserved saffron mixture and broth, season with salt, and bring to a boil over high heat.
  • Sprinkle in rice, distribute evenly with a spoon, and add peppers. Cook, without stirring, until rice has absorbed most of the liquid, 12-15 minutes. (If your pan is larger than the burner, rotate it every two minutes so different parts are over the heat and the rice cooks evenly.)
  • Reduce heat to low, add reserved shrimp, and nestle in clams hinge side down; cook, without stirring, until clams have opened and rice has absorbed the liquid and is al dente, 5–10 minutes more.
  • Turn heat to high for 1-2 minutes to create the socarrat (the rice that gets crunchy and forms a crust at the bottom of the pan).
  • Remove pan from heat, cover with aluminum foil, and let sit for 5 minutes before enjoying.