Mixed Land & Sea Paella
Required time
Preparation time ≈ 40 mins
Preparation time varies depending on the quantity of ingredients to be prepared. It therefore depends on the number of people.
Cooking time ≈ 50 mins
The cooking time starts when the first ingredients are cooked.
Ingredients for 10 people
CHICKEN 1 kg
You can use thighs, wings or even thighs.
pork ribs 1 piece per person
You can buy pre-cut pieces or ribs to cut.
Squids 600 g
It can be round or sliced!
Shrimp and Prawns 1 or 2 pieces per person
You can choose shrimp, prawns, or langoustines, or combine them. Other seafood can also be used.
Mold 0,4 kg
Mussels are a delicious dish. They also release water, which adds flavor to the paella.
Valencian rice 20 handles
You should use Valencian PDO rice, or Bomba rice, or Albufera rice. It should be round and small. Allow two handfuls per person. This is approximately 1 kg of rice.
Green and/or red peppers 10
You can use only greens, do 50/50 greens and reds, or opt for 70% greens and 30% reds.
Onions 10 à 12
When a paella has fish and shellfish, onions are used.
SAFFRON 30 brins
The essential ingredient of any paella!
TOMATOES 200 g
We will grate the tomatoes to create a crushed tomato base.
Olive oil
How to make paella without olive oil!!
WATER betwenn 3 and 4l
The water is used to cook the rice at the end of preparation.
Salt & pepper
In the kitchen, seasoning is not negotiable!
Easily get the amount of ingredients you need
Use our quantity calculator to make this recipe.
The recipe: Instructions
Preparation of ingredients
Before starting a paella, you must prepare the ingredients that will make it up!
- Clean and cut the vegetables.
- Grate the tomatoes to create a crushed tomato base.
- Cut the chicken and pork into uniform pieces.
- Clean the mussels by removing the byssus (or beard).
- Remove the thin skin from the squid to keep it soft and tender. Cut it into even pieces.
- Rinse the shrimp and/or prawns.
Cooking the ingredients
Each food must be cooked separately to fully enjoy its flavors. This is a central step in cooking paella! The goal is to brown the ingredients with olive oil. The cooking juices will then give the paella a delicious flavor.
- Start cooking the meats. They need to be browned so that the pieces have a nice texture and flavor. You can cook the chicken and pork at the same time or separately. If one of the meats is cooked before the other, set it aside to avoid overcooking. When the meats are ready, set them aside.
- Start cooking the squid with a little onion. Set it aside when ready.
- Start cooking the langoustines, mussels, shrimp and/or prawns. Set them aside.
- Start cooking the onions and peppers with olive oil. Enjoy the meat and shellfish juices that will give them a little more flavor. After a few minutes, add the tomato pulp. Don’t forget to season with salt and pepper. Add a spoonful of paprika if desired.
The caldo
Caldo is the broth that cooks the rice. There are dozens of techniques for making caldo.
- Start the broth by heating water in the paella pan. Prepare more than needed, as some will evaporate during cooking. Fill to the point where the screws on the pan handles are located. Use the screws as a guide.
- Add the saffron and the ingredients prepared previously.
- Check the seasoning and add salt if necessary.
- Reduce over high heat. There should only be enough water left to cook the rice.
- When the correct volume of water reaches the pan screws, move on to the rice cooking step.
For a first paella, it is recommended to prepare the caldo separately in a saucepan and then add it at the appropriate time.
Cooking rice
Check the rice cooking time on the package. Generally, it takes 20 minutes to cook the rice thoroughly.
- Add the paella rice and arrange the cooked ingredients. Be careful, in a real paella, the ingredients are not touched once they are placed with the rice. Start by cooking over high heat for about 10 minutes.
- Then reduce the heat to gently finish cooking for about 9 minutes.
- In the final moments, the heat is quickly revived to create the “socarrat.” This is the term used to describe the kind of toasted rice crust that forms at the end of cooking.
Rest time
When you think the rice is cooked, turn off the heat and let the paella rest for a few minutes. You can cover it with aluminum foil. This will help finish cooking the rice if it is not completely cooked in any spots.
Good to know
The recipe is not fixed and it always varies from one family to another, or one city to another.
Some use rabbit instead of pork, others prefer to have three different types of meat (chicken, rabbit and pork).
Chorizo and peas are never included in traditional paella recipes in Spain.
- There are no rules regarding the shellfish used. Cuttlefish, squid, shrimp, and langoustines are often used.
It's ready! Enjoy your meal!
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