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Receta de Paella Mixta - Mixed Paella Recipe

La Tienda Kitchens

  • 1 hour 30 minutes
  • 4 servings
Mixed Paella Recipe
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!
Rated 4 Stars


  • 5cups chicken broth (homemade is best)
  • 1tsp Spanish saffron threads
  • 2tsp smoked paprika
  • 8tbsp extra virgin olive oil
  • 1lb Spanish cooking chorizo, cut into 1-inch pieces
  • 3boneless skinless chicken thighs, cut into 2-inch pieces, seasoned with salt and pepper
  • 2medium onions, chopped
  • 2red bell peppers, cored, seeded and chopped
  • 2tomatoes, finely chopped
  • 3bay leaves
  • 1/2cup fresh or frozen peas 
  • 4garlic cloves, minced
  • 2cups Bomba paella rice
  • 12large shrimp, peeled and deveined
  • 12mussels (or clams)
  • 8roasted piquillo peppers, sliced
  • Sea salt and pepper, to taste
  • Small handful of chopped flat leaf parsley and lemon wedges for garnish 
  • Alioli (garlic mayonnaise) for serving
Chef View



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! 

Nutrition 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.

Reviews (10)

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August 2020

Rated 5 Stars

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

August 2017

Rated 5 Stars

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.

January 2017

Rated 5 Stars

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!

July 2016

Rated 5 Stars

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

June 2016

Rated 5 Stars

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 2015

Rated 2 Stars

Adding onions to ANY type of paella is heresy! I learned how to make paella from my Valenciano uncle who won many paella cooking contests in his village in Valencia.

August 2013

Rated 2 Stars

I saw your recipe for the Mixed Paella and would love to try it, but the first part of the instruction says to add Stock, Paprika and Saffron to a pot and heat. Can you tell me what type of stock(seafood, vegetable, etc) and how much is required. Also when is this mixture added to the paella pan. Thank you in advance.

May 2013

Rated 5 Stars

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.

June 2011

Rated 4 Stars

June 2011

Rated 3 Stars


June 2011

Rated 5 Stars

This is my go-to paella recipe. Love it love it love it. In warm weather, I prepare it on a large kettle grill - it's a fantastic outdoor party dish, and with a large enough pan, you can feed a crowd.

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