8 Reviews

Mixed Paella Recipe

Receta de Paella Mixta

1 hour, 30 minutes

4 servings

This is by far the most popular paella recipe in Spanish restaurants in America. Mixing seafood, meat and chorizo is close to heresy in Valencia, but this 'Americano' version is very tasty and features a variety of flavors sure to please a crowd!



Nutritional Facts

Calories 1144;
Total Fat 66.5 gr (85%);
Saturated Fat 17.5 gr (87%);
Cholesterol 168 mg (56%);
Sodium 2828 mg (123%);
Total Carbohydrates 121 gr (44%);
Fiber 8.1 gr (29%);
Sugars 23.6 gr;
Protein 49.5 gr;
Vitamin D 0%;
Calcium 14%;
Iron 64%;
Potassium 22%;

* Percent Daily Values are based on 2000 calorie diet. Your Daily Values may be higher or lower depending on your caloric needs.

How To Cook


Prior to starting your paella, if using clams, soak the clams in salted water for a couple of hours to remove any sand. Discard any clams that do not close when you tap on them. Press together the shells of any mussels that are open. If the shell doesn't close, the mussel should be discarded (also toss any with broken shells).  


Heat stock, paprika and saffron in a large pot. Cover and keep warm. 


In a 15" paella pan, heat 2 tbsp of the olive oil, add the chorizo and cook for 2- 3 minutes over medium-high heat. Add the chicken pieces to the pan and cook turning once, until browned on both sides, about 5 minutes more. Remove chicken and chorizo pieces to a warm plate. Add the remaining olive oil to the pan and cook the onions and red peppers over medium heat until onions are translucent, about 5 minutes. Add the bay leaves, garlic, tomatoes with their juices and simmer for another 5 minutes until it becomes sauce-like. Add salt and pepper to taste. 


Pour in the rice and stir to combine with the tomato mixture (known as 'sofrito'). Add the peas, chicken and chorizo pieces. Slowly add all of the broth to the paella. Stir the rice mixture around until it is evenly distributed throughout the pan. Important - do not stir after this point. 


Simmer for about 10 minutes, then place the shrimp and shellfish into the mixture one-by-one, evenly distributing throughout and placing the shellfish so they open facing up. Simmer for another 15 minutes, or until all of the broth has been absorbed, adding extra liquid if necessary. Scatter with the piquillo pepper slices. 


Remove pan from the heat and cover with foil. Let sit 10 minutes. Discard any mussels or clams that did not open. Garnish with the parsley and lemon wedges.  

Serve with alioli, crusty bread and a crisp Spanish white or rosé wine! 

Ratings and Reviews


8 Reviews

Read the description at the top of the recipe. Nowhere does it claim this is a recipe from Valencia. In fact it states this one is popular in the US. I’m perfectly happy with the ingredients and may even make a change or two myself tonight. It would boring if we did everything the same way every time. Variety is the spice of life.

November 2023

This recipe is not authentic. I am from Valencia and I can say never onions in paella! Disappointed in you @latienda. Leave the onions out add more garlic and then the recipe will be correct.

September 2023

Just for a bit more perspective, this is nearly identical to my Mom's recipe, the "Versión Mexicana". Well done, folks!

August 2020

This may be heresy in Valencia but it's the EXACT paella we ate while living in Southern Spain (Andalucia) where the locals threw everything in it but the kitchen sink. The people living on the coast or in the campo included anything from rabbit to snails...whatever was on hand...to the saffron rice base.

August 2017

Just made this recipe with the rice, smoked paprika, chorizo, saffron, and piquillo peppers purchased from La Tienda - also followed the recipe exactly as written. Excellent and a perfect New Year's eve dinner! We also loved the 15 inch paella pan we purchased; it heated evenly and the rice was perfectly done - not starchy or sticky, just tasty. We can't wait to try this recipe again for friends and family!

January 2017

My whole family loves this recipe. It's full of great flavor and easy to fix for a larger group.

July 2016

My husband has been raving about the paella we had in southern Spain over 7 years ago, begging me to make it for him. Afraid of disappointing him and tarnishing the memory, I put it off till he bought me a paella pan for my birthday and I had to do it. He swears this recipe is the one we ate in Spain and now wants it all the time. FIVE STARS+

June 2016

This was the first La Tienda recipe for paella I tried and it came out perfect. It was the hit of our Spanish dinner party. The rice came out tender and moist. Must be the La Tienda rice as earlier attempts with other rice produced uncooked rice with this open pan method. I will continue to get my paella rice from La Tienda.

May 2013